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Apricot & blueberry muffins

Delicious and easy apricot & blueberry muffin recipe. 

Course: Baked Goods , Brunch
Cuisine: American

Ingredients

  • 125 grams butter (1 stick) room temperature
  • 2 free-range eggs large - at room temperature
  • 1/2 cup milk (125ml) 125ml
  • 1 cup sugar about 170g
  • 1 3/4 cup flour 220g
  • 2 tsp baking powder
  • 1 1/2 cups Fresh lueberries fresh or frozen (about 250g)
  • 1 cup apricots pipped and sliced in half (you will need about 1/2 an apricot per muffin)

Instructions

    Cup of Yum
  1. Preheat your oven to 180C/350F and line a 12-muffin baking pan with paper liners. Poach apricots as per the instructions further above, drain and cool (Make the jelly with the leftover juice).
  2. Using an electric mixer beat the butter and sugar until fluffy.
  3. Add the eggs one at a time ensuring that they are well mixed before adding the next one. Beat further until fluffy.
  4. In a separate bowl, sift the flour with the baking powder.
  5. Add half the milk to the mix and half the flour and briefly mix until combined. Add the remaining milk and flour and mix. Do not over-mix
  6. By hand stir the fruit through the mix.
  7. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case
  8. Bake for 25 - 30 minutes and until they are well-risen, golden brown and springy to the touch

Notes

  • Keep your blueberry muffins fresh with these easy storage tips:
  • Store muffins in an airtight container lined with a paper towel to absorb moisture.
  • Keep in a cool, dry place away from direct sunlight.
  • Place muffins in an airtight container or resealable bag to prevent them from drying out.
  • Let them come to room temperature or warm slightly before serving for the best taste.
  • Wrap each muffin individually in plastic wrap or foil.
  • Place wrapped muffins in a freezer-safe bag or container.
  • To reheat, microwave for 20–30 seconds or bake at 160°C (320°F) for 10 minutes.