Step 1

Preheat oven to 400°F. Line 24 mini muffin cups with paper liners or generously grease muffin cups.

Step 2

Whisk together the flour, baking soda, baking powder, salt, and lemon peel. Set aside.

Step 3

Mix the butter, sugar, and brown sugar until combined. Mix in the eggs and vanilla.

Step 4

Add about 1/3 of the flour mixture, mixing until almost combined. Stir in half of the sour cream. Mix in half of the remaining flour mixture. Stir in the remaining sour cream. Mix in the remaining flour mixture, mixing just until combined. Gently stir in the blueberries.

Step 5

Fill each muffin cup with about 1 tablespoon of the batter.

Step 6

Bake 10-12 minutes, or until the edges are lightly browned and the centers are set.