2 c. flour (may be all white or half whole wheat)
1/2 tsp. salt
1/3 c. brown sugar
1 tbsp. baking powder
2 eggs
4 tbsp. melted butter
3/4 c. milk
1 c. berries (blueberries, blackberries, elderberries, raspberries, or other wild berry or chopped fruit dusted with 2 tsp. flour)

Mix first 4 ingredients. In separate bowl mix eggs, melted butter, and milk. Add dry ingredients to wet ingredients and stir until just mixed. Don't mind a few lumps; too much stirring toughens the muffins. Gently add berries.

Bake at 425 degrees for 18 minutes. This very light and bland muffin lets the delicate wild flavors of the berries dominate. If you like a sweeter muffin use your favorite blueberry muffin recipe.