Fresh Apricot Muffins With Blueberries

Apricot Blueberry Muffins
Diana Rattray
  • 6 hrs 40 mins
  • Prep: 15 mins,
  • Cook: 6 hrs 25 mins
  • Yield: 1 Dozen (12 servings)
Ratings (9)

Feel free to add 1/2 cup of chopped nuts to these tasty fresh apricot muffins, or bake with a sprinkling of cinnamon sugar on their tops.

The diced apricots may be replaced with diced peaches, nectarines, or plums. Pluots, which are a cross between an apricot and a plum, may be used as well. 

What You'll Need

  • 1 cup fresh apricots (diced)
  • 1 cup fresh blueberries
  • 1 teaspoon lemon juice
  • 1 1/2 cups all-purpose flour (6 3/4 ounces)
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (ground)
  • Dash nutmeg (ground)
  • 6 tablespoons butter (melted)
  • 1/2 cup milk
  • 1 large egg
  • Optional: 1 tablespoon sugar blended with 1/4 teaspoon of cinnamon

How to Make It

  1. Toss chopped apricots and blueberries with lemon juice. Set aside. Grease and flour 12 muffin cups or line with paper liners.
  2. Combine flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl.
  3. In another bowl, whisk together butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Do not beat.
  4. Gently fold in the fruit mixture.
  5. Spoon batter into muffin cups, filling about three-quarters full. If desired, sprinkle with the cinnamon and sugar mixture.
  1. Bake in a preheated 375° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool for about 3 minutes in pan then remove to cool completely. Makes 12 muffins.

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Nutritional Guidelines (per serving)
Calories 216
Total Fat 11 g
Saturated Fat 5 g
Unsaturated Fat 4 g
Cholesterol 94 mg
Sodium 400 mg
Carbohydrates 26 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)