Preheat oven to 375F. Grease or line 24 muffin cups. In a large bowl, cream butter; gradually add sugar, beating until fluffy. Add eggs one at a time, beating well after each addition. In smaller bowl, combine flour, baking powder and baking soda. Add vanilla to tub of sour cream and stir until completely blended. Use a wooden spoon to stir one-third of the flour mixture into creamed butter mixture, followed by half the sour cream, then another third of flour, second half of sour cream, and last third of flour mixture.

Mix just until combined. Use a spatula to gently fold in raspberries. Fill muffin tins and bake at 375F for 20-25 minutes, until tops are lightly browned and spring back when lightly pressed. Makes 2 dozen (recipe is easily halved).