Lemon Blueberry Muffins

I'm catering a Brunch this weekend and made these wonderful little bites.   Lemon and blueberries make a great combination and I made them mini to just pop in your mouth.

Lemon Blueberry Muffins

Ingredients:

• 3/4 C unsalted butter, room temperature
• 1 C sugar
• 1/2 C brown sugar
• 3 large eggs, room temperature
• 1 t vanilla bean paste
• 1 T lemon extract
• 1 C sour cream
• 1/4 C milk
• 2 1/2 C all purpose flour
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 1 pint fresh blueberries
• zest of 1 lemon

Directions:   Preheat your oven to 350 degrees and prep your pans, whether regular muffin tins with paper cups or mini muffin pan sprayed with cooking spray.

In a mixer, cream the butter and sugar until light and fluffy, about 5 minutes.   Add eggs, one at a time, mixing well then add vanilla, lemon extract, sour cream and milk.

In a separate bowl, sift together the flour, baking powder, soda and salt and add to the batter and blend until just mixed.   Fold in blueberries and lemon zest.

Scoop batter into prepared pans, filling 3/4 full and bake.   If making regular sized muffins, bake 25 minutes and if making mini muffins, bake 15 minutes.   They will be lightly browned on top.   Delish!