Multi-grain Blueberry Muffins

I created this recipe by tweaking a couple of other recipes. The flour quantities are estimates. I actually put red wheat and oats into my wheat grinder together, and I estimated that I put twice as much wheat in as oats. I got about 3 cups of the mixture and just used white flour for the 4th cup. It should be pretty close. Also, I originally used 1.5 cups of sugar, but I think it was a little bit too sweet still, so I would reduce the sugar to 1 cup. I also think you could put more blueberries in than I did. You could probably put in as much as 3 cups of blueberries if you like more fruit in the muffins. I baked the muffins for the full 25 minutes, and the oven was definitely up to heat when I put them in.

Multi-grain Blueberry Muffins

1 c butter, softened
1 c sugar
2 teaspoons vanilla or a splash of pure Mexican vanilla
4 eggs
1 c milk
1 Tbsp + 1 tsp baking powder
A pinch of salt
1 c white flour
2 c whole wheat flour
1 c oat flour
2 c frozen blueberries

Beat butter, sugar, and vanilla together until well-mixed and smooth. Add eggs and milk and beat into mixture. Dump in flours and sprinkle baking powder and salt. Mix all together with beaters or a spoon until well-mixed, but not over-mixed. Fold in blueberries.

Spoon mixture into cupcake wrappers in a cupcake tin. Bake at 375 degrees for 20 - 25 minutes or until golden brown. Makes 24 - 28 muffins.