Blueberry-Raspberry Muffins

From the One Bite Won't Kill You cookbook by Ann Hodgman

*Make half of the recipe for a dozen muffins. They are large and hardy so it will be plenty, even if you are giving them away.

2 C flour
2 t baking powder
1 t baking soda
1 t salt
4 large eggs
1 16 oz container sour cream
1 1/4 (that's 10 T) sticks unsalted butter
2 C light brown sugar packed
2 C rolled oats
1 C fresh or frozen (don't thaw) blueberries
1 C fresh or frozen (don't thaw) raspberries
sugar for topping if you are weird

Preheat oven to 375 degrees
Line 2 12 muffin tins with liners
melt butter and brown sugar, stirring to dissolve, let cool slightly
combine flour, soda, powder, and salt in a bowl
beat eggs and sour cream
beat brown sugar mixture in with egg mixture
stir in oats
fold in flour mixture
gently fold in berries

fill muffin cups 2/3 full with batter
drop generous pinch of sugar on top of each muffin
bake for 25-28 minutes until the edges are medium brown and tops are firm
cool for 5 minutes in pans then finish cooling on racks