In a large bowl, mix together both flours with the wheat germ, baking powder, baking soda, and salt. Using a fork mix in the butter pieces, (batter will be crumbly), and stir in the sugar.
In a separate bowl, mix the orange juice and egg then add to the dry mixture and stir just until blended (dough will be stiff). Using a thick wooden spoon, stir in the cranberries and apricots.
Spoon batter into cooking spray coated muffin cups filling about 3/4 full. Bake until tops are golden and a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove pan to a cooling rack for 5 minutes, remove muffins, and cool completely.