Fresh Apricot Muffins With Blueberries Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together the melted butter, milk, and vanilla extract.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.Gently fold in the chopped apricots and blueberries.
• STEP 6.Divide the batter evenly among the muffin cups, filling each about ¾ full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

Cooking Tips

• Make sure to chop the apricots into small pieces to ensure even distribution throughout the muffins.
• If you don't have fresh apricots, you can use canned apricots instead. Just make sure to drain them well before chopping.
• You can substitute the blueberries with other berries, such as raspberries or blackberries, if desired.
• For an extra burst of flavor, sprinkle some sugar on top of the muffins before baking.

Storage and Serving

• These muffins are best served warm or at room temperature.
• To store, place the muffins in an airtight container and keep at room temperature for up to 3 days.
• You can also freeze the muffins for longer storage. Wrap them individually in plastic wrap and place in a freezer bag. They can be frozen for up to 3 months.
• To thaw frozen muffins, simply leave them at room temperature for a few hours or microwave them for a quick defrost.