Black Raspberry Muffins

My neighborhood is changing. Nowadays, we will hear the sounds and see the sights of children playing in their front yard and the neighborhood's private cul-de-sac street. There are more younger families moving in with young children. We are delighted to have them especially my lil boy. There are a couple of elementary school sisters who would come and invite my boy to play with them. They love to ride their bikes up and down the street. Occasionally, the girls would stop by to hang out with us. A couple of weeks ago they brought us half dozen of eggs from their grandparents' farm. How sweet! I told the girls that I would use the eggs on one of my baking days. Of course I did not wait long, couple days later, I got all the ingredients ready and prepared my oven for a bake job. Since berries are in season and they are full of antioxidant, so I figured these would be a yummy treat for the kids. I used whole wheat entirely with loads of black raspberries. Instead of using butter, I used EVOO and sour cream for a moist texture. The muffins turned out to be really good, tangy, mildly sweet, and melt in your mouth. The bake yielded more than a dozen of muffins and we all had plenty to munch on. We even ate some for breakfast. Yummo! Here is the recipe if you are interested:

2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of fresh blackberries, cut in half (often available at Trader Joe's)
(You can use frozen blackberries if fresh are not available.)