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    Blueberry Apricot Muffins


    Source of Recipe


    David
    Blueberry Apricot Muffins

    1/2 cup butter
    1/2 cup brown sugar, packed
    1 (10 ounce) jar apricot preserves
    1/2 cup milk
    2 eggs
    2 2/3 cups flour
    2 teaspoons baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    1 cup blueberry, floured

    Preheat oven to 350F.
    Grease and flour tins.
    Cream butter, eggs and sugar.
    Blend in preserves and milk.
    Add combined dry ingredients, mixing just until moistened.
    Fold in blueberries.
    Spoon into greased and floured muffin tins, filling each cup 2/3 full.
    Bake for 25 minutes or until lightly browned.
    Makes 18 muffins

 

 

 

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