Preheat the oven to 375F degrees and line a muffin pan with papers.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a separate large bowl beat together the butter and sugar until fluffy.
Beat in the eggs, vanilla and almond extract.
Turn off the mixer and stir in the sour cream.
Gently fold in the flour mixture, followed by the milk.
Once almost combined (lumps are ok), gently fold in the chopped berries.
Spoon into the muffin pan filling each to the very top (you'll end up with about 12-14 muffins total).
Bake in the middle rack of the preheated oven for 17-20 minutes or until the tops are golden and an inserted toothpick comes out clean.
Muffins are best eaten fresh. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to 1 week. Muffins can be frozen for up to 2 months and thaw in the fridge overnight.