Low Sodium Blueberry Muffins Recipe

These low-sodium blueberry muffins are made with wholesome ingredients and bursting with fresh blueberries, they’re perfect for breakfast or a midday snack.

Servings: Makes 12 regular-size muffins

Sodium per regular muffin: 5.8mg

HOW DO I MAKE MY LOW-SODIUM BLUEBERRY MUFFINS?

1. Preheat the oven to 400 degrees Fahrenheit.

2. Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.

3. In a large mixing bowl, whisk together the flour, sugar, and baking powder to ensure they’re well mixed.

4. In a separate bowl, combine the vegetable oil, egg, milk, and vanilla extract.

5. Whisk these together until they’re fully integrated.

6. Make a well in the center of your dry ingredients, and pour the wet mixture into it.

7. Stir the mixture gently until just combined. It’s crucial not to overmix; a few lumps are okay.

8. Gently fold the blueberries into the batter, ensuring they’re evenly distributed without breaking them up too much.

9. Spoon the batter into the muffin cups making sure filling each is about two-thirds full. This allows the muffin room to rise without spilling over.

10. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

11. Once baked, remove the muffin pan from the oven.

12.. Let the muffins cool for about 5 minutes then transfer them to a wire rack to cool completely.

Low Sodium Blueberry Muffins Ingredients

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder (look for a low-sodium or sodium-free option)
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 – 1/2 cup milk (adjust as needed for batter consistency)
• 1 tsp vanilla extract
• 1 cup fresh blueberries (you can also use frozen blueberries, but do not thaw)

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
3. In a large mixing bowl, whisk together the flour, sugar, and baking powder to ensure they’re well mixed.
4. In a separate bowl, combine the vegetable oil, egg, milk, and vanilla extract.
5. Whisk these together until they’re fully integrated.
6. Make a well in the center of your dry ingredients, and pour the wet mixture into it.
7. Stir the mixture gently until just combined. It’s crucial not to overmix; a few lumps are okay.
8. Gently fold the blueberries into the batter, ensuring they’re evenly distributed without breaking them up too much.
9. Spoon the batter into the muffin cups making sure filling each is about two-thirds full. This allows the muffin room to rise without spilling over.
10. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Once baked, remove the muffin pan from the oven.
12. Let the muffins cool for about 5 minutes then transfer them to a wire rack to cool completely.

Tips:

1. If you’re using frozen blueberries, toss them in a little bit of flour before folding them into the batter.
2. For a little extra flavor, you can add a zest of lemon to the batter. It pairs wonderfully with blueberries.
3. To further reduce sodium, make sure to use fresh ingredients where possible and avoid adding any extra salt to the recipe.

Yield: 12

Low Sodium Blueberry Muffins Recipe

Print

These low-sodium blueberry muffins are made with wholesome ingredients and bursting with fresh blueberries, they're perfect for breakfast or a midday snack.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder (look for a low-sodium or sodium-free option)
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 - 1/2 cup milk (adjust as needed for batter consistency)
• 1 tsp vanilla extract
• 1 cup fresh blueberries (you can also use frozen blueberries, but do not thaw)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
3. In a large mixing bowl, whisk together the flour, sugar, and baking powder to ensure they're well mixed.
4. In a separate bowl, combine the vegetable oil, egg, milk, and vanilla extract.
5. Whisk these together until they're fully integrated.
6. Make a well in the center of your dry ingredients, and pour the wet mixture into it.
7. Stir the mixture gently until just combined. It's crucial not to overmix; a few lumps are okay.
8. Gently fold the blueberries into the batter, ensuring they're evenly distributed without breaking them up too much.
9. Spoon the batter into the muffin cups making sure filling each is about two-thirds full. This allows the muffin room to rise without spilling over.
10. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Once baked, remove the muffin pan from the oven.
12. Let the muffins cool for about 5 minutes then transfer them to a wire rack to cool completely.

Notes

Servings: Makes 12 regular-size muffins

Sodium per regular muffin: 5.8mg

1. If you're using frozen blueberries, toss them in a little bit of flour before folding them into the batter.
2. For a little extra flavor, you can add a zest of lemon to the batter. It pairs wonderfully with blueberries.
3. To further reduce sodium, make sure to use fresh ingredients where possible and avoid adding any extra salt to the recipe.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 412Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 5.8mgCarbohydrates: 77gFiber: 3gSugar: 29gProtein: 9g