Berry Cream Muffins

I made these muffins from scratch and they turned out SO GOOD I had to share.

Berry Cream Muffins
4 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen blueberries or raspberries (or both) (I used blueberries)
4 eggs, lightly beaten
2 cups (16 oz) sour cream (I subbed a little less yogurt, actually)
1 cup vegetable oil
1 teaspoon vanilla extract

Combine the dry ingredients in a large bowl and then add the berries and toss them gently. (If using frozen, do not defrost first!) In another bowl, combine all the wet ingredients and mix well. Stir the wet into the dry just until all moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan before removing to wire racks to cool completely.

Enjoy.