Blueberry Muffins

I had tried a lot of blueberry muffin recipes, and wanted one that was relatively healthy, and easy to make. So this made the cut! The original recipe called for all white flour and lots of butter. I cut down the amount of the butter by swapping in some applesauce, and did half whole wheat flour. They tasted just as good, and John didn't even noticed that I had changed anything! Next time I make them I'll try reducing the amount of sugar as well.

1/2 C Butter
1/2 C Applesauce
2 C. White flour
2 C. Wheat flour
2 1/2 C. Sugar
4 Eggs
1 C. Milk (I used skim)
4 tsp. Baking Powder
1 tsp. Salt
3 C. fresh blueberries (I used frozen)

Preheat oven to 350 degrees. Grease and flour muffin tins.
Sift flours, baking powder and salt together and set aside.
Cream butter and sugar together. Add applesauce and eggs and beat well. Add milk and flour mixture. Beat until combined. Gently stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees for 25-30 minutes.