For the blueberry-raspberry muffins, mix the soft butter with the powdered sugar, vanilla sugar, lemon zest and eggs until fluffy. Mix in the yogurt.
Mix the flour with the baking soda and fold in. Gently fold in the berries. Place one paper muffin tin in each muffin tin and divide the batter among 12 muffin tins.
Bake the blueberry-raspberry muffins at 160 °C for approx. 25 minutes.
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