Bluebonnet Berry Muffins

It’s officially SPRING and I couldn’t be happier for the change of season! This time of year, Austin is full of beautiful wildflowers and bluebonnets around every corner and surrounding all the streets and highways. It truly is my favorite time of year in the hill country. Warmer and longer spring days always get in the mood to bake, and muffins are a really great go-to. They’re quick, easy and can be enjoyed all week long! I’m calling these blueberry muffins ‘Bluebonnet Berry Muffins’ because they’re perfect for whipping up as soon as the bluebonnets start blooming!

Bluebonnet Berry Muffins

Ingredients

3 cups all-purpose flour 

1 cup sugar 

4 teaspoons baking powder 

3/4 teaspoon salt 

3/4 cup milk 

2/3 cup vegetable oil 

2 large eggs 

2 cups frozen blueberries 

4 teaspoons sparkling sugar

Directions

Step 1

Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together milk, oil, and eggs in a small bowl; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in frozen blueberries. (Batter will be pretty thick!) Spoon batter into 12 nonstick muffin cups, generously filling completely full. Sprinkle batter evenly with sparking sugar.

Step 2

Bake at 400° for 20 to 25 minutes or until tops are golden. Watch carefully so you end up with moist muffins instead of dry.

xx,

CKS