2 cups flour
1/4 cup granulated sugar
1 1/2 t. baking powder
1/2 t. baking soda
2/3 cup buttermilk
1/2 cup sour cream
2 eggs
5 Tbsp. butter melted
1 cup fresh blueberries (frozen in a pinch)
1/2 cup dried tart cherries

Preheat oven to 400 degrees 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.  (A well helps the wet ingredients incorporate quickly, making it less likely that you will overmix, which will result in a tough texture) If you used frozen blueberries, add them to the dry mixture now.
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 dried cherries; gently fold in.
Spoon batter into prepared muffin cups, filling each three-fourths full. Use a large spoon or ice cream scoop to fill; this will ensure rounded tops that wont spill over the tin. Bake for 15-20 minutes or until golden brown and toothpick comes out clean. Remove from oven and brush with remaining melted butter. Cool in muffin cups on a wire rack for 10 minutes. Remove them too quickly and they can break apart. Leave them in to long, and they can become soggy. Makes 12 servings.