Raspberry/Mint Muffins

Preheat oven to 375 degrees.  Combine flour, baking soda, and salt.  In a separate bowl, cream butter and then add sugar.  Cream at high speed and add eggs, one at a time.  Next, add vanilla and cream.  Add half the milk, then half the dry ingredients, then the rest of the milk, then the rest of the dry ingredients. Mix after each addition, but just enough to wet dry ingredients.  Mash 2 cups berries by hand and mix in the batter.  Fold in the rest of the whole berries.  Spoon batter into muffin pans.  Bake for 25 to 35 minutes.  Cool for 10 minutes, and remove from the pan.