Five Star Blueberry Muffins

You've got to admire a recipe that has the guts to rate itself. Do these muffins live up to their namesake? Let's find out!

This recipe comes from the Aal Church Cookbook and is credited to T. Kaldor.

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Five Star Blueberry Muffins

1/4 cup soft margarine

1/2 cup sugar

1 egg

3/4 cup milk

1/4 tsp. vanilla

1 3/4 cup plus 1 Tbsp. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 cup blueberries

Cream margarine and sugar until light and fluffy. Beat in egg, then milk and vanilla. Beat until nearly smooth. Add 1 3/4 cups flour, baking powder and salt. Stir until moist. Batter will be lumpy. Toss berries with the remaining flour; fold into batter. Spoon into greased tins. Bake in preheated over at 425° for 25 minutes.

Sprinkle top of muffins with the following mixture:

1/4 cup sugar

1 tsp. cinnamon

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I had a couple issues with this recipe; issues that even a properly used semicolon could not mend. First, I don't use margarine, so I substituted butter instead. My main problem, though, was that the batter was too thick when I put it into the tin and the muffins were a little dry as a result. The recipe also includes a topping mixture which is seemingly added after baking, but there's nothing to make it stick to the muffins. I ended up brushing melted butter on the top and then sprinkling the mixture onto the muffins. I'm curious about how it would turn out if the mixture was added prior to baking.

These are OK blueberry muffins (and they freeze well), but I've had better.

Final rating: 5 STARS (out of 8) SORRY