Delicious and easy apricot & blueberry muffin recipe.
125g butter / 1 stick (room temperature)
2 free-range eggs (large) – at room temperature
1/2 cup milk (125ml)
1 cup sugar (about 170g)
1 3/4 cup flour (220g)
2t baking powder
1 1/2 cups of whole blueberries (fresh or frozen) (about 250g)
1 heaped cup of apricots, pipped and sliced in half ( you will need about 1/2 an apricot per muffin)
Pre-heat your oven to 180C and line a 12 muffin baking pan with paper liners. Poach apricots as per instructions further above, drain and cool. Make the jelly with the leftover juice.
Using an electric mixer beat the butter and sugar until fluffy. Add the eggs one at a time ensuring that they are well mixed before adding the next one. Beat further until fluffy. In a separate bowl, sift the flour with the baking powder (I very often sift it twice). 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. By hand stir the fruit through the mix. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case. Bake for 25 – 30 minutes and until they are well risen, golden brown and springy to the touch.
Keywords: muffins, apricot, blueberry, recipe, baking