Apricot & Blueberry Oat Muffins
Apricot & Blueberry Oat Muffins
Prep Time: 10 mins
Cook Time: 20 mins
Makes: 12 muffins
Ingredients
90g butter
100g white sugar (½ cup)
250g self-raising flour (1½ cups)
170g milk (¾ cup)
Pinch of salt
⅛ tsp nutmeg
1 tsp cinnamon
2 eggs
55g quick oats (½ cup) — plus extra for sprinkling
130g frozen blueberries (1 cup)
1 cup chopped tinned apricots (about ⅔ of a 410g tin — leftovers keep in the fridge for a few days and are delicious with Greek yoghurt and granola!)
Method (Thermomix)
Preheat oven to 190°C and prepare a 12-hole muffin tray.
Add butter to Thermomix bowl and melt 2 min / 70°C / sp 1.5.
Add all remaining ingredients except the fruit, then mix 3 sec / sp 5. Scrape down sides.
Add fruit and mix 4 sec / reverse / sp 4.
Spoon mixture into muffin pan, sprinkle with extra oats, and bake for 20 minutes, or until lightly golden and a skewer comes out clean..
Method (Standard)
Preheat oven to 190°C and prepare a 12-hole muffin tray.
Melt butter gently in a small saucepan or microwave-safe bowl, then set aside to cool slightly.
In a large mixing bowl, combine flour, oats, sugar, salt, nutmeg and cinnamon.
In a separate bowl or jug, whisk together milk and eggs, then pour in the melted butter and stir to combine.
Add the wet ingredients into the dry ingredients and mix until just combined (don’t overmix — a few small lumps are fine).
Gently fold through the blueberries and chopped apricots.
Divide mixture evenly among muffin holes, sprinkle the tops with a few extra oats, and bake for 20 minutes, or until lightly golden and a skewer comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack.
Tips & Storage
If you have any lemons on hand, some grated zest into the batter brings some extra delicious flavour, but totally optional.
These muffins freeze beautifully — pop them in an airtight container and freeze for up to 3 months.
Swap the fruit for whatever you have on hand — think tinned peaches and blackberries.
They’re delicious slightly warm with a little butter… just saying. 😋
There’s something so comforting about a freshly baked muffin, and these Apricot & Blueberry Oat Muffins are a family favourite at our place.
They’re made with tinned and frozen fruit, which means you can enjoy them all year round without breaking the grocery budget. Affordable, simple, and delicious — just how we like it!
Perfect for a breakfast on the run, a lunchbox filler, or a quick afternoon tea treat, these muffins also freeze beautifully. I often make these before a new school term and freeze so I have a stash ready to go — they defrost perfectly in the school lunchbox by morning tea.
