Fresh Apricot Muffins With Blueberries

Apricot Blueberry Muffins
Diana Rattray
  • Total: 6 hrs 40 mins
  • Prep: 15 mins
  • Cook: 6 hrs 25 mins
  • Yield: 1 Dozen (12 servings)
Nutritional Guidelines (per serving)
216 Calories
11g Fat
26g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1 Dozen (12 servings)
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.)

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. 

Ingredients

  • 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

Steps 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.

  6. 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.

You Might Also Like