Blueberry yogurt muffins


Brought “bánh chưng” (rice cake with pork and mung bean) and “giò lụa” (Vietnamese pork ham) to the office to celebrate Lunar New Year.

Colleague A (a very knowledgeable guy): Now I know! You guys eat pork to celebrate the year of the Pig!

Me: Yeah. You know next year is the year of the Rat, right?

Blueberry yogurt muffins

(Adapted from Smitten Kitchen)

For 12 big muffins

70 g unsalted butter (ok to be cold)
95 g sugar
Zest of 1 lemon
150 g plain yogurt (I used Fage brand)
1 egg
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
195 g all-purpose flour
220 g fresh (or frozen) blueberries
3 tbs raw sugar (optional)

  1. Preheat oven to 375 F.
  2. Line a muffin baking tray with 12 paper liners.
  3. Place butter in a large mixing bowl and microwave to melt (about 1 minute).
  4. Whisk in sugar, egg, zest, and yogurt.
  5. Add baking powder, baking soda, and salt.
  6. Sift flour in the batter, and add blueberries.
  7. Use a spatula to gently fold the batter together until smooth. Note: the batter is very thick.
  8. Use an ice-cream scoop to divide the batter into lined muffin cups.
  9. Sprinkle raw sugar on top, if using.
  10. Bake for 25 minutes.
  11. Let cool on the pan for 10 minutes before transferring to rack.