½ cup unsalted butter (1 stick)
1 cup sugar
2 Jersey Fresh eggs
1 cup sour cream (I used light)
1 tsp vanilla
2 cups flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 to 1½ cups Jersey Fresh blueberries
1 tsp lemon zest (optional)
cinnamon sugar (optional)
Sift together the flour, baking soda, baking powder and salt.
Cream butter and sugar well. Add eggs and beat until smooth. Mix in sour cream, vanilla and lemon zest. Add sifted dry ingredients and blend. Fold in blueberries gently.
Line muffin tins with paper liners or grease and flour tins. Fill with batter; sprinkle with cinnamon sugar and bake at 375 degrees for 25 – 30 minutes. Bake mini muffins for 18 minutes.