Ingredients
4 cups all-purpose flour2 cups sugar1-1/4 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt3 cups fresh or frozen raspberries or blueberries4 large eggs, lightly beaten, room temperature2 cups sour cream1 cup canola oil1 teaspoon vanilla extract
Preparation
Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.
