Muffin Batter

I’m pretty sure that this recipe is based off of the blueberry muffin batter from Joy of Cooking, though it seems to have gone through a few twists and turns over the years. I like to substitute whole-grain flours for the all-purpose flour, especially spelt or barley, which are naturally lower in gluten and so make a tender muffin that still has structure. If you don’t have milk, I have substituted buttermilk or thinned-out yogurt with good results. Finally, I add the fruit to each i