Bursting Raspberry Muffins

2 c. flour

3/4 c. sugar

1 1/2 t. baking powder

1/2 t. salt

1/2 t. cinnamon

2 eggs

1 c. sour cream

1/4 c. buttermilk

1 T. canola oil

1/2 t. vanilla

1 c. fresh raspberries coated in 1 T. flour

Combine all dry ingredients in a large bowl, set aside.  Whisk together remaining ingredients except raspberries in a small bowl.  Add wet ingredients to the dry and mix just until incorporated.  Gently fold in the raspberries.  

Divide batter evenly into a 12 cup muffin tin that has been fitted with paper liners or sprayed with baking spray and place in a preheated 350* oven for 15-20 minutes or until a skewer inserted into the center removes cleanly.