[clockwise from top: all-purpose flour, unsalted butter, lemons, baking soda, blueberries, salt, sour cream, sugar, baking powder, large eggs]
Start by turning your oven to 375 so it can start heating up. Then use an electric mixer to beat together 5 tbsp. of unsalted butter and ½ c. of sugar until the mixture is light and fluffy (this works best if the butter is softened). Then add in 1 large egg and beat the mixture together well. Next drop in ¾ c. sour cream and ½ tsp. of lemon zest.
Now in a separate bowl mix together 1 ½ c. all-purpose flour, 1 ½ tsp. baking powder, ¼ tsp. baking soda, and ¼ tsp. salt. The recipe asks you to put this into a sifter and sift it slowly into the wet batter but I don't own a sift so I just added the dry mixture a couple spoonfuls at a time. Mix these together until the flour just disappears. Then fold in ¾ c. blueberries.
Since I turned these into minis I had to alter the cooking time. The original recipe called for the muffins to cook for 25-30 minutes but in mini-size they only need to cook for about 13-15 minutes. Just keep an eye on them towards the end.
I am SO glad that I made these! They were amazing (and so easy to make!!!). Let me know how yours turn out ... and if you would tweak the recipe at all!