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!
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
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