Fresh Apricot Muffins With Blueberries Recipe
Fresh apricot muffins, enriched with blueberries, yield a delightful and visually appealing baked treat.
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Instructions
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Preheat the oven to 375 F.
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Toss chopped apricots and blueberries with lemon juice; set aside.
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Prepare 12 muffin cups by greasing and flouring or lining with paper.
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In a large bowl, combine flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk together butter, milk, and egg.
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Stir the wet mixture into the dry ingredients until just moistened; do not overmix.
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Gently fold in the fruit mixture.
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Spoon batter into prepared muffin cups, filling three-quarters full. Optionally, sprinkle with cinnamon-sugar mixture.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool muffins in the pan for 3 minutes, then transfer to a wire rack to cool completely.