Berry Cream Muffins

I'm not sure where I found this recipe, but I've been making these for years. Very moist muffins! Today I didn't have 3 cups of blueberries so I just used what I had, but they are usually even more bursting with berries.

BERRY CREAM MUFFINS
4 c. all-purpose flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
3 c. fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 c. (16 ounces) sour cream
1 c. vegetable oil
1 t. vanilla extract

            In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.  Bake at 400 º for 20-25 minutes or until muffins test done.
Yield: about 36 standard-size muffins.