- Beat the butter with sugar. Add an egg, and beat. Combine with milk and salt.
- Combine the flour with baking powder, mix well and sift.
- Combine dry ingredients with wet ones, and whisk well.
- Gently fold in the berries.
- Pour the batter into moulds.
- Bake at 347F (175C) for 20 minutes, and then at 329F (165C) for 10 minutes.
- Let the muffins cool.
Combine all the components, and whip.
Pipe the cream on top of cooled muffins. Decorate with berries.