Fresh Apricot Muffins With Blueberries

Apricot Blueberry Muffins
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
216 Calories
11g Fat
26g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 216
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 26%
Cholesterol 94mg 31%
Sodium 400mg 17%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 7%
Protein 5g
Calcium 120mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These apricot blueberry muffins are moist, tasty, crumbly, and just plain delectable. Using fresh apricots, blueberries, and spices, the apricot muffins can be topped with an optional cinnamon sugar mixture for added sweetness, if desired. You can also sprinkle chopped walnuts or pecans on top for additional flavor and texture.

Muffins are good to have any time of the day, whether it's for breakfast with some scrambled eggs, a mid-morning snack with a cup of coffee, lunch, mid-afternoon, or dinner, there is no set time for these delicious treats.

Use these apricot blueberry muffins for a decadent dessert and top them off with whipped cream or vanilla ice cream. 


  • 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 ground cinnamon
  • Dash ground nutmeg
  • 6 tablespoons butter (melted)
  • 1/2 cup milk
  • 1 large egg
  • Optional: 1 tablespoon sugar blended with 1/4 teaspoon of cinnamon

Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F.

  2. Toss chopped apricots and blueberries with lemon juice. Set aside. Grease and flour 12 muffin cups or line with paper liners.

  3. Combine flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl.

  4. In another bowl, whisk together butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Do not beat.

  5. Gently fold in the fruit mixture.

  6. Spoon batter into muffin cups, filling about three-quarters full. If desired, sprinkle with the cinnamon and sugar mixture.

  7. Bake in a preheated oven for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool for about 3 minutes in pan then remove to cool completely. Makes 12 muffins.

Recipe Variations

  • 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. 

How to Store and Freeze

  • Muffins can be stored at room temperature in an airtight container for up to four days. To Store: line the bottom of the container with a paper towel; put the muffins in, and place another paper towel on top; this will help keep them from getting soggy. 
  • You can freeze these muffins also. Wrap them individually in paper towels and place them in a freezer-safe bag or container. They will keep for two to three months frozen. When ready to eat, grab however many you desire and unthaw at room temperature. If you'd like them warm, reheat in the microwave.