Another Muffin Recipe

These muffins are real winners. Probably my favorite muffin recipe to date (though I LOVE the lime/lemon flavor of the last muffins I posted). These are pretty sweet, but definitely muffiny, not cakey, just the way they ought to be. :)

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.

Makes 12