I have never been very good in the kitchen. I get by, but that’s about it. Baking especially has never been my forte. But maybe the tides have turned. Yes, indeed!

My good friend Felicia recently posted about her adventures baking a batch of blueberry muffins. I have a soft spot for anything blueberry and blueberry muffins…mmmm… . Felicia’s muffins looked so delish, I had to try my hand at the recipe and see if I could possibly bake a tasty muffin.

Although I didn’t have a nice mixer - it was all hand mixed - the muffins turned out pretty well. Actually, they were really good! If you are hand mixing, just be sure to give a little more elbow grease to the mixing of the butter and sugar to get it as light as possible. It’s a really great blueberry muffin recipe (from Martha Stewart, so do we expect anything but?) and so worth trying even if you are a baking buffoon like me. The batter itself was delish enough (yes, I wholeheartedly believe in licking the spoon!).

Now, if you are a real noob to baking - like myself - you may also be a little unsure of some of the terminology used in recipes, specifically what it means to “fold” in baking, so here’s a little more info:

Fold: “Folding” involves gently combining ingredients while simultaneously trying to prevent loss of air. Slide a rubber spatula or a large wooden spoon across the bottom of the mixture and up the side of the bowl, turning the mixture over gently — similar to back-flipping a pancake. Rotate the bowl one-quarter turn and repeat the process, continuing with one-quarter turns until the ingredients are combined. - From FrontierCoop.com

I will definitely be baking these again. Unfortunately my diet means I can’t bake them all too often though. Pity really. I could do with one of these every morning.