Black Raspberry Cream Muffins

4 cups flour
2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups black raspberries
4 large eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 teaspoon vanilla extract

In large bowl, combine dry ingredients. Add berries and toss gently. Combine rest of ingredients and mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20 to 25 minutes or until muffins test done.

Yield 24 standard-size muffins