Nothing makes me happier than a freshly baked muffin, especially a blueberry one! I have the tendency to buy up tons of fresh, local blueberries during the summer so that I can freeze them and pull them out all winter long. On a recent sunny Sunday while feeling blue, I thought that the perfect pick me up would be to whip up a batch of my Momma's famous blueberry muffins. Needless to say that the only thing "blue" after eating one of these was my tongue! Enjoy.

momma's famous blueberry muffins

4 c flour
2tsp baking powder
1 1/2 c sugar
2c sour cream
4 eggs
zest of 2 lemons
2/3 c canola oil
2 1/2 c blueberries

Pre-heat oven to 350°F. Mix dry ingredients and then add the wet. Fold in the blueberries at the very end as to not turn your batter blue. Fill half-way up muffin tins and bake for 12-15 minutes. This recipe makes 12 large muffins.

Once dry ingredients are mixed, start adding in your eggs, oil and sour cream.

The recipe calls for the zest of 2 lemons, but I always add extra! Experiment and add orange or lime zest as well.

In go my frozen blueberries that I pulled out from my secret summer stash!

Be careful not to over-mix once you've added your berries; you don't want blue batter!

Into the muffin tins and off to my 350°F oven for 12-15 minutes. I use silicone muffin tins as I find it easier to get my muffins out and also easier to clean.