Preheat the oven to 425°F. Line a 12 count muffin run with liners or spray the tons with non-stick cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set it aside.

In a separate large bowl, using a hand held mixer beat the butter until it it's smooth and creamy, about a minute. Add the sugar and cream them together. Add the eggs, sour cream (or yogurt) and vanilla extract. Beat them all together.

Add the dry ingredients to the wet ingredients and mix until everything is combined. Then mix in the milk. Using a rubber spatula, fold in the berries.

Fill the muffin tins to the top with the batter. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (while keeping the muffin tins in the oven) and bake for an additional 12-15 minutes, until a toothpick inserted into the center of them comes out clean. The initial 5 minutes at a high temperature will allow the muffin tops to rise high.

Allow them to cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.

To make the optional glaze, just whisk together the confectioners sugar and milk until it reaches the desired consistency. Drizzle the glaze over the cooled muffins.

Store glazed muffins in the fridge for up to 1 week. If you don't glaze them, then they can be stored In an airtight container at room temperature.