1 3/4 cups flour
3/4 tsp. salt
1/3 cup sugar
2 tsp. baking powder
2 eggs
1/4 cup butter, melted
3/4 cup milk
1 cup fresh blueberries -or-
1 cup canned blueberries, drained -or-
1 cup cranberries, chopped
1 tbsp. grated orange or lemon rind

Sift dry ingredients together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingredients with a few strokes. Fold into the batter, before the dry ingredients are completely moist -- either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a preheated 400°F oven for 20-25 minutes.