Eggless Blueberry muffins

Parita this muffin is inspired by your blueberry muffins! When I saw her muffins, I knew I had to try it. What attracted me to the recipe was the egg less, low fat healthy version of this muffin. Mine is not low fat really, since I can't seem to enjoy muffins made in Oil. So I replaced the Oil with butter and made some minor tweaks to her recipe... The muffins came out really well. They were a little dense, but still much better than the blueberry muffins from the store. My kids had fun time packing in the blueberries into the batter and we ended up putting more blueberries than intended into the batter. That made the muffins even more flavorful... Its a simple one and takes about 20 minutes to put together, including the time for a 3 year old trying to help...

Ingredients
1 cups all purpose flour
1/2 cup of oats
1/2 cut of whole wheat flour
pinch of salt
2 tsp baking powder
1 cup sugar
1 cup milk
1/2 cup of butter (melted to room temperature)
1 and 1/2 cup fresh blueberries

How To:

Preheat the oven to 375F, line 12 muffin molds with paper liners.
Mix the wheat flour and baking powder and salt and oats by hand.
In a separate bowl mix butter (at room temperature), sugar, milk.
Slowly add the liquid mixture to the dry ingredients and mix carefully.
Fold in the blueberries.
Spoon the batter into the muffin pans, filling up to 3/4 full. Bake them for 20-25 min, until tooth pick inserted comes out clean.



We all sat down and enjoyed it warm off the oven. And the rest of the muffins were gone the next day by the time I was back from work...