Preheat oven to 375°F.
Combine flour, baking powder, salt, berries and nuts. In a large mixing bowl, cream butter or margarine with sugar until light and fluffy. Add eggs and vanilla, and beat well.
Blend dry ingredients into wet alternately with milk.
Because these muffins will rise up and over the edge of your muffin tin, you'll want to grease the top of the pan as well as the cups. Fill the cups almost full, and sprinkle with the spiced sugar.
Bake muffins 25 to 30 minutes, or until golden brown. Remove muffins from oven and cool completely on a wire rack.
* Chopped fresh cranberries are nice, but be sure to increase the amount of sugar to 1 1/4 cups, as cranberries are quite tart.
These muffins are wonderful made with tiny fresh blueberries, chopped, toasted almonds, and almond extract substituted for the vanilla extract.