When all kinds of fruits come into season at around the same time, I end up trying to cram all kinds of things into each dish I make. It takes a lot of editing to pick out one or two fruits to include in the final result, but it’s necessary editing as no one really wants fruit salad muffins regardless of how delicious a fruit salad is. After all, you really want to be able to taste the individual fruit flavors in your finished dish.
These muffins got edited down to blueberries and apricots, inspired by some muffins I had a while back at Starbucks that incorporated the same fruits. The blueberries add lots of flavor, as you might expect, and the apricots add both a honey-like floral flavor and a lot of moisture. I used both fresh blueberries and fresh apricots for these muffins. You can use fresh or frozen blueberries for these muffins. Frozen apricots would work, but they’re hard to find unless you’ve frozen them yourself during the peak of their season. Another advantage to the fresh apricots is that you cane make some small slices to garnish the tops of the muffins.
The muffins are just dense enough to hold up all the fruit in the batter, but are still very moist and tender. The bread part of the muffin has a good buttermilk flavor to it, but the real flavor comes from all that fruit. Blueberries and apricots work great together, and even though they both contribute moisture to the cupcakes, neither one is so moist that they make the muffins soggy or wet at all. They’re very low in fat, although there is a fair amount of sugar in them, so they don’t feel too indulgent or too heavy in your stomach.
Blueberry Apricot Muffins
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3/4 cup buttermilk
1 large egg
3 tbsp butter, melted and cooled
1 1/2 tsp vanilla extract
1 cup blueberries, fresh or frozen
1 cup fresh apricots, thinly sliced (about 4 medium)
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and sugar.
In a medium bowl, whisk together buttermilk, egg, melted butter and vanilla extract. Pour into dry ingredients and stir until mixture is almost fully combined, then add in the blueberries and apricots – reserving 12 small, thin slices of apricot – and give the batter a few more stirs, just until no streaks of flour remain visible.
Divide batter evenly into muffin cups (cups will be very full) and garnish each one with one of the small reserved slices of apricot.
Bake for 18-22 minutes, until a toothpick inserted into the center of each muffin comes out clean.
Turn muffins out of the pan onto wire rack to cool.
Store leftovers in an airtight container when muffins have cooled completely.