Yield: 12 large muffins

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh raspberries *

* If you use frozen raspberries, they will not "bleed" as much.

Preheat oven to 350 degrees F. Grease muffin tins.

Combine flour, baking powder, baking soda and salt in a bowl. Set aside.

With electric mixer, beat the butter until smooth and creamy. Gradually add the sugar and beat until mixture is light in color, smooth and well blended.

Add the eggs one at a time and beat until mixture is fluffy. Stir in vanilla extract. Add one-half of the flour mixture; mix well. Add one-half of the buttermilk; mix well.

Repeat with the remainder of the flour mixture and the buttermilk beating until smooth and well blended.

Gently fold in the raspberries, taking care not to mash them. Scoop the mixture into the prepared muffin tines. Bake for approximately 25 to 30 minutes or until a wooden pick inserted in a muffin comes out clean.

Cool 5 minutes. Remove from pan and serve warm.