I remembered the berries and cream muffins we made in the Yukon and decided to do a little Googling to find a similar recipe. As luck would have it, I stumbled upon the exact one. We had strawberry and blueberry in the Yukon and I imagine they would work well with whatever berry you have. Or maybe even peaches! Though the raspberry were good, I think the strawberry were probably my favorite.
Raspberries and Cream Muffins (adapted from Taste of Home)
4 cups flour
1 1/2 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups raspberries
1 cup sour cream
1 cup greek yogurt
1 cup oil
1 teaspoon vanilla
Preheat oven to 400*
Crack eggs in large bowl. Beat lightly.
Add sour cream, yogurt, oil, and vanilla.
Beat in powder, soda, and salt.
Stir in flour just until mixed.
Gently fold in raspberries.
Fill greased muffin pan about 3/4 full.
Bake for 20-25 minutes.
Cool on wire rack.