Best Ever Berry Muffins

Heat oven to 375°.

Grease 18 regular-size muffin cups (or 12 large size muffins).

In a small bowl, mix the topping ingredients. Set aside.

In bowl, mix the butter until creamy. Add sugar and beat until pale and fluffy.

Add eggs one at a time, beating after each.

Beat in vanilla, baking powder and salt.

With a spoon, fold in half of the flour, then half of the milk into the batter; repeat.

Fold in berries.

Spoon into muffin cups and sprinkle topping onto each muffin (do not be afraid of the spices).

Bake 20 to 30 minutes, until golden brown and springy to touch.

Note: Frozen berries can be used, but results in a much mushier fruit and a bit soggier muffin. If using blackberries, I usually cut them in half – be sure to protect your clothing as they stain something fierce!