1/3 c. sugar
1/4 c. melted butter
1 c. fresh blueberries, lightly floured, or 1 cup canned blueberries, well
drained, lightly floured or 1 c. chopped cranberries
1 tsp. grated orange or lemon rind

To mix, add in a few swift strokes the beaten liquid ingredients to the combined sifted dry ones. The mixing is held to an absolute minimum, a light stirring from 10 to 20 seconds, which will leave some lumps. Ignore them. The dough should not be mixed to the point of pouring, ribbon-like from the spoon, but should break in coarse globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough, and the grain of the muffin will be coarse.