Uber-Berry Muffins

Preheat oven to 400°F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

In a 2-cup measure whisk together buttermilk, sour cream, eggs, and 3 tablespoons of the melted butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Add blueberries and/or raspberries and dried fruit; gently fold in.

Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 15 minutes or until golden brown. Remove from oven and brush with remaining melted butter and, if desired, sprinkle with turbinado sugar. Cool in muffin cups on a wire rack for 5 minutes.