This recipe is from the 1959 Fannie Farmer Boston Cooking School Cookbook.
For the tenderest muffins, use pastry flour and avoid over-beating [fold nuts, berries, fruits in with spatula till all are gently mixed in. BATTER SHOULD NOT BE SMOOTH!
Choose between 2 cups of pastry flour OR 1-7/8 Cups of all-purpose flour.
This recipe can be altered by the leaving out the berries, or substituting as follows: Using 1/4 cup bacon fat instead of butter, plus 3 Tablespoons crumbled cooked bacon; Using huckleberries instead of blueberries; Add 1/2 cup sliced pitted dates or 1/4 cup raisins; Add 3/4 cup candied orange peel, chopped fine; Add to the milk 3/4 cup peaches, peeled and diced; Use 1/4 cup sugar plus 1/2 cup chopped pecans [then before baking muffins top with sugar/cinnamon and more nuts]; Substitute 3/4 cup coarse whole-wheat flour for 1 cup of the flour, Do not sift it the whole-wheat; and last variation is: Spread in a buttered 8 or 9 inch square tin [sprinkle with cinnamon sugar, bake @ 375* about 25 minutes, cut in squares].