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Preheat over to 400. Grease or line 24 muffin cups. Cream together butter, eggs, and sugar. Reserve 3 T. flour. In separate bowl, combine remaining flour, baking powder, salt. Add vanilla to milk. Alternately add milk and flour mixture to creamed mixture. Place berries in separate bowl; sprinkle with reserved flour and turn gently with spoon until berries are lightly coated. Fold berries into batter. Fill muffin cups 2/3 full and sprinkle with sugar. Bake 15-20 minutes until golden brown or tester comes out clean.
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