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
- 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).
- 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.
- 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
Notes
Storage Instructions for Blueberry Muffins
Keep your blueberry muffins fresh with these easy storage tips:Room Temperature (1–2 Days)
- Store muffins in an airtight container lined with a paper towel to absorb moisture.
- Keep in a cool, dry place away from direct sunlight.
Refrigerator (Up to 1 Week)
- 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.
Freezer (Up to 3 Months)
- 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.