Blueberry/Apricot Muffins

Blueberry Apricot Muffins
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
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 dried apricots, diced

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. Spray each one with pam.

In a large bowl, whisk together flour, baking powder, salt and sugar and cinnamon.

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 -divide batter using a 1/2 cup measurment cup evenly into muffin cups.

Sprinkle about a tsp of brown sugar on each muffin and try not to make a mess like I did ok?

Bake for 18-20 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.

Makes 12