Best.Muffins.Ever

This is my favorite muffin recipe ever, from the book The Village Baker's Wife.  It's pretty much foolproof and even as a long-time professional baker/pastry chef that's a real godsend, especially when I bake with M&E.  You can even sub blueberries for the blackberries but I prefer it with marionberries or boysenberries, fresh picked on Sauvie Island.

Orange-Berry Muffins
3 cups flour
1 cup sugar
1 Tablespoon baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/3 cup finely grated orange zest
2/3 cup walnuts, coarsely chopped (optional, but I love 'em!)
2 eggs
1 1/2 cups sour cream
3/4 cup orange juice
2 tbs melted butter, cooled
3 cups fresh or frozen blackberries, loganberries, marionberries, boysenberries, ollalieberries, etc.,  coarsely chopped

Combine flour, sugar, baking powder, baking soda, and salt in large bowl.  Add orange zest and nuts and mix.  Combine eggs, sour cream, oj, butter and add to dry ingredients, and mix gently just until incorporated. Batter will be lumpy.  Fold berries into batter.  Fill 18 greased or paper muffin cup-lined muffin cups and bake at 400 degrees for 15-20 minutes.  Let cool a tiny bit, then turn out onto wire racks to cool completely.  Although I like these pretty warm with a huge chunk of cold butter!  They freeze pretty well, if cooled all the way.  E likes them for lunch snacks.