Spray muffin pan with cooking spray or use muffin liners.
Combine the oats, brown sugar, baking powder and cinnamon in a bowl. Stir.
Combine the honey, vanilla, 2 eggs, milk, sour cream and butter into a bowl. Stir.
Combine the wet and dry ingredients together. Gently add the berries so you don't crush them.
Divide into 12 muffin cups evenly.
Bake for 18-22 minutes, depending on your oven. Check at 18 minutes first and add a minute or two, as needed.
Mushy Oatmeal Cups: Several things can contribute to this. Read before baking. They are dry due to over mixing or over baking. Remember to mix just enough to combine the ingredients. To make sure that the cups aren't over baking, make sure to always use an oven thermometer to make sure the oven is cooking correctly. Cook at the lowest amount of time. If your oven cooks faster on a normal basis, use that information to apply that data to all your recipes.Substitute: You can use maple syrup in place of honey. You can use milk of choice. Butter: Butter should be soft but not melted. Storage: Up to 5 days in a sealed container. Freezer Friendly: Store in a freezer grade bag for up to 3 months. If you would like extra protection, wrap them individually before placing in the bag. Milk Options: Substitute nut milks with no issue.