Step 1

Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3-cup) muffin pans with paper cases.

Step 2

Combine the butter and condensed milk in a small saucepan. Cook, stirring, over medium-low heat for 3 minutes or until the butter has melted and the mixture is smooth. Set aside to cool slightly. Stir in the vanilla.

Step 3

Sift the flour into a large mixing bowl and make a well in the centre. Add the condensed milk mixture and eggs. Fold until until just combined. Set aside 12 of each of the berries and fold the remaining berries into the mixture.

Step 4

Spoon the mixture evenly among the paper cases and gently press a raspberry and a blueberry into the top of each. Bake for 20-25 minutes or until muffins are golden and the tops spring back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely. Dust lightly with icing sugar to serve.