Preheat oven to 350 degrees. Coat a 24-capacity mini muffin tin with cooking spray.
In a small bowl, combine the flour and baking soda. Set aside.
In the bowl of a standing mixer, cream the butter and sugars at medium speed for 2 minutes.
Add the eggs and vanilla bean paste and continue beating for another minute.
Reduce mixer speed to low, add the flour and baking soda to the butter mixture and mix until combined, scraping down the sides as needed.
Add the fruit preserves and sour cream and mix until just combined.
Scoop the batter into the prepared muffin tins. Optional: Make a small well in the batter and add a dollop of fruit preserves.
Bake for 15 minutes or until a toothpick inserted into the middle comes out clean.
*I used blueberry preserves in this recipe.