1In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla, mix well. Stir into dry ingredients just until moistened.
2Fill greased or paper-lined muffin cups two-thirds full. Bake at 400* for 18-22 minutes or till a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve Warm. NOTE: If using frozen berries do not thaw before adding to the batter.
3VARIATIONS: Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 tsp. grated lemon peel with the vanilla.
BERRY STREUSEL MUFFINS: prepare muffin recipe as directed. For topping, combine 3 TBSP each all-purpose flour and quick cooking oats, 2 TBSP sugar, and 1/8 tsp ground cinnamon. Cut in 2 TBSP. cold butter until crumbly. Sprinkle over muffins before baking.