Egg Free Blueberry Muffin

Most of the people I know love muffins, but not everyone can eat muffins with eggs. Hence I made these eggless muffins so that people who are allergic to eggs can still make a delicious and moist treat to satisfy their cravings.


  • 240g self raising flour
  • 4g baking powder
  • pinch of salt
  • 6g baking soda
  • 140g white sugar
  • 100g melted unsalted butter
  • 2 tsp vanilla
  • 100g sour cream
  • 165g milk
  • 125g blueberries (fresh berries)

Note : If you use a frozen one, please do not thaw.


  • Preheat the oven at 190 degree celsius.
  • Sieve and whisk all the dry ingredients together (flour, baking powder, salt sugar and baking soda). Set aside.
  • Mix all the wet ingredients together until everything is well combined using a spatula.
  • Add in the wet ingredients into the dry ingredients, and give it a gentle mix using a spatula. Do not over mix. Over mixing will result in a tough muffin.
  • Fold in the blueberries.
  • Use an ice cream scooper to scoop the batter into muffin cups. Fill it up to 80 percent full.
  • Bake for 20 minutes.

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