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Pre-heat oven to 375°F
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Line a 36 cup mini muffin pan with paper liners. If making regular size muffins, line a 12 cup muffin pan.
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Lightly spray the liners and the top of the pan with non-stick cooking spray.
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Add butter and mascarpone cheese to mixing bowl. Beat on high until combined. Scrape sides and add lemon zest and salt.
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Beat until creamy.
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Add the sugar in slowly, and beat well. Scrape down the sides of bowl as needed.
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Beat until creamy.
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Add and beat in eggs, one at a time.
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In a small bowl whisk together the lemon juice, sour cream and vanilla. Add slowly to mixing bowl. Beat until combined
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Sift flour, baking powder and baking soda in a separate bowl.
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Slowly add flour to mixing bowl, (reserving about 1/4 cup). Mix on slow to combine. Do not over-mix.
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Toss blueberries with reserved 1/4 cup flour mix.
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Gently fold in blueberries into muffin batter.
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Fill each baking cup to 2/3 full.
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Bake for 9 -13 minutes until muffins turn brown and a tooth pick inserted into center of muffin comes out clean. (If making regular size muffins bake for 15-20 minutes)
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Cool 5 minutes in the pan before turning out muffins on a cooling rack.