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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.

Ingredients

• 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.

Method

• 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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