Muffins according to this recipe are unusually tender, airy, fluffy! You can take any berries, but I highly recommend sour ones - lingonberries, cranberries.
Preheat oven to 180 degrees. Beat room temperature butter thoroughly with sugar.
Add eggs, beating thoroughly after each egg.
Add milk, vanilla extract - beat again.
Mix flour (2 tablespoons), salt and baking powder together, sift into the oil mixture, mix with a spatula. Add berries. If the berries are frozen - completely defrost first, drain the liquid.
Pour the batter into the muffin cups, filling the cups 3/4 full.
For sprinkling, mix flour (1 tablespoon), sugar and butter together, mix thoroughly. Sprinkle with sprinkles on the dough laid out in capsules. Let the muffins bake for about 30 minutes.