Berry Cream Muffins

• 4 cups all-purpose flour
• 2 cups sugar
• 1-1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups fresh or frozen raspberries or blueberries
• 4 large eggs, lightly beaten, room temperature
• 2 cups sour cream
• 1 cup canola oil
• 1 teaspoon vanilla extract

1. 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.
2. Fill greased muffin cups two-thirds full. Bake at 400u0b0 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.

allpurpose, sugar, baking powder, baking soda, salt, blueberries, eggs, sour cream, canola oil, vanilla

Taken from www.tasteofhome.com/recipes/berry-cream-muffins/ (may not work)