Cream the butter and sugar in a big bowl with an electric mixer. Once they are fluffy, add the 3 eggs and beat again.   Add the sour cream, salt & vanilla and mix on low.  If using fresh milled wheat (soft white) use 3 cups flour.  If using store-bought add 2 1/2 cups flour.  Dump in the flour, baking powder, and baking soda and mix just until combined.

The batter will be thick.

Last, use a spoon or spatula to fold in the berries.

Spoon into muffin tin lined with wrappers.

Bake 400 degrees 20-25 minutes