Blueberry Apricot Muffins

It's raining cats and dogs outside, there's nothing on TV...so what do you do? Well, that's when I start to bake. Mainly because afterwards I will be able to crawl up on the couch underneath my duvet with a cup of hot cocao, a newly baked muffin and continue to read the book I started yesterday. Then the rain outside seems a whole lot more cosy than half an hour ago...especially when I remember the lovely summer's day that I picked the blueberries I used in these muffins!

Today I tried to bake muffins with the wholegrain spelt flour I found this weekend at one of the larger supermarkets down in the village....and the result: DE-LI-CIOUS!!!

Blueberry Apricot Muffins
(makes about 18 muffins)

Ingredients:
125 gr butter
1 dl sugar
2 eggs
1 tsp vanilla sugar
1 dl dried apricots, finely chopped
2 tsp baking powder
1,5 dl wholegrain spelt flour
3 dl all-purpose flour
1,5 dl milk
2 dl blueberries (preferably frozen)

1.) Preheat the oven to 200 degrees Celsius.
2.) Mix the butter with the sugar in a medium sized bowl with a handmixer, until light and airy.
3.) Add the eggs one at a time.
4.) Add the vanilla sugar, the apricots, the baking powder and the two types of flour, and stir well.
5.) Add the milk and the blueberries, and stir until it becomes a smooth batter.
6.) Line a muffin pan with paper muffin forms, or put double paper muffins forms unto a baking tray.
7.) Use two spoons to divide the batter over the muffin forms, approximately 1 tbsp of batter per form.
8.) Bake the muffins for 15 to 20 minutes on the middle rack of the oven, until golden brown. Check with a cake needle that the muffins are baked completely.
9.) Transfer the muffins to a rack to cool, after they have cooled down in the muffin pan for 5 minutes first.

Enjoy!