Blueberry/Raspberry and Almond Muffins

½ c. Butter, softened

1 c. Sugar

2 Eggs

1 c. Sour cream

1 tsp Almond extract

1 tsp Vanilla extract

3 tsp Baking powder

½ tsp Baking soda

½ tsp Salt

3 c. Flour (I use half wheat flour)

2 c. Fresh or frozen Raspberries or Blueberries

1 c. Chocolate chips

Mix butter, eggs, sour cream and almond extract and vanilla until smooth and creamy.  Add baking powder, baking soda, salt and flour.  Mix quickly.  Too much stirring makes rubber muffins.  Add berries and chocolate chips.  Bake at 350 degress for about 25 minutes until they are light brown on top.