Two cupfuls of flour, one-fourth teaspoonful of salt, two tablespoonfuls of melted butter, one-fourth cupful of sugar, two small teaspoonfuls of baking powder, one egg, one cupful of milk and one cupful of berries. Mix as for plain muffins; add berries last, dusting them with a little flour. Bake in muffin pans in a hot oven.
Mix together three cupfuls of barley or oat flour, five teaspoonfuls of baking powder, one teaspoonful of salt and one tablespoonful of sugar. Mix in gradually one cupful of skim milk, one lightly beaten egg, a scant quarter of a cupful of cold water, one-quarter of a cupful of corn syrup and one cupful or more of blueberries. Mix well, fill into greased muffin pans, let stand for twenty minutes and bake in a moderate oven.