In a large mixing bowl, cream butter and sugar. Add eggs and vanilla, beat until smooth. In a separate bowl, combine flour, baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk. If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some.
Fill greased or paper-lined muffin cups approximately half full. (I used a one ounce scoop to measure the batter.) Press 4 to 6 blueberries into muffin batter.
For filling, in a small mixing bowl, beat cream cheese, sugar and vanilla till well blended. Fold raspberries into cream cheese mixture until well blended. Using a teaspoon, take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger. If batter sticks to spoon, dip spoon into warm water in between each muffin.
For topping, blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 375 degrees for 20 to 25 minutes (25 to 30 for jumbo muffins) or until top batter is firm and centers are bouncy. Cool for 10 minutes before serving. Refrigerate leftovers. To warm, place in microwave on med. for 10 - 15 seconds.