White Chocolate Raspberry and Blueberry Muffins

½ cup of butter, room temp
1 cup of sugar...plus another 2 tablespoons
2 eggs
2 cups of milk
2 teaspoons of vanilla extract
2 tablespoons of baking powder
4 cups of all-purpose flour, plus another 2 tablespoons
16 ounces (4 bars) of white chocolate, chopped
½ cup of fresh raspberries
½ cup of fresh blueberries
Shortening, or baking spray

Pre-heat oven to 400 F.
Grease, or spray, 12 large muffin cups
With an electric mixer, cream the butter and 1 cup of the sugar until smooth.
Add the eggs, milk, and vanilla extract and stir until combined.
In a separate, large bowl, whisk together baking powder, 4 cups of the flour, and the white chocolate.
Gradually add to the creamed mixture the flour and chocolate mixture, mixing until just combined.
Now...separate the the dough into two separate large bowls.
In bowl #1, mix in the fresh cranberries.
In bowl #2, mix in the fresh blueberries.

Fill the prepared muffin cups about three quarters full with the dough.
In a small bowl, add remaining 1 tablespoon of the sugar and flour , and mix well.
Dust the muffins with the sugar mixture.
Bake for 30 minutes, or until the center comes out clean when inserted with tooth pick.
Cool muffins in the pan on a wire rack for about 5 minutes.
Gently use a sharp knife to pry the edges against the side of the pan.
Invert.
Serve the muffins hot, or at room temp.

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