4 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 cups fresh or frozen raspberries or blueberries
4 eggs lightly beaten
2 cups (16 oz.) sour cream (fat-free works fine)
3/4 cup canola oil
1 tsp. vanilla
1. In a large bowl combine flour, sugar, baking powder, soda, and salt; add berries and toss gently.
2. Combine eggs, sour cream, oil, and vanilla; mix well.
3. Stir wet ingredients into dry ingredients just until moistened.
4. Fill muffin cups 2/3 cup full. Bake at 400℉ for 18-25 minutes or until muffins test done. Makes 2 -1/2 dozen muffins.