Wild Raspberry Muffins

This is a staple in my family for picnics or outdoor meals. I remember Fourth of July in Washington, D.C. with chicken salad and spending the day playing games, walking around, and playing games with the family while staking out our awesome spot for fireworks that night.

1 tsp baking powder
2 c flour
½ tsp baking soda
¼ tsp salt
1 c berries (fresh or frozen)
1 c sour cream
½ c butter
1 ¼ c sugar
2 eggs
1 tsp vanilla
cinnamon sugar, for sprinkling

Preheat oven to 350°. Prepare muffin tins with paper muffin liners. Sift dry ingredients together and set aside. Cream butter and sugar together. Then add eggs, sour cream, and vanilla to butter/sugar mixture and mix thoroughly. Add dry ingredients until combined. Fold in berries. Spoon mixture into muffin liners and sprinkle with cinnamon sugar. Bake for 15-17 minutes, or 18-20 minutes at high altitude, or until golden brown.


*You can use any kind of berry that you may want to use