Blueberry-Apricot Muffins

INGREDIENTS

4 fresh apricots
1 cup fresh blueberries
1 tsp lemon juice
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
Dash ground nutmeg
6 Tbsp butter, melted
1/2 cup milk
1 large egg

DIRECTIONS

Preheat over to 375 degrees.

Peel, pit, and diced the apricots. Check the blueberries for stems, wash gently, pat dry. Combine apricots, blueberries, and lemon juice, and toss to coat. Set aside.

Combine dry ingredients in a large bowl.

In another bowl, whisk together melted butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Fold in the fruit mixture. Do not over-mix. Spoon batter into muffin cups.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Makes 12 muffins.