2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
8 Tbsp warm melted butter
1 teaspoon vanilla
1 1/2 cups
Position rack in center of oven. Preheat oven to 400 degrees F . Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.
Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
Add the wet mixture to the dry mixture, and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not over-mix! Over-mixing will cause the muffins to be dense, not fluffy. The batter should not be smooth, but rather lumpy.
Divide the batter evenly among the muffin cups. Bake at 400 degrees F until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes .
Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.