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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
- Preheat the oven to 400 degrees Fahrenheit.
- Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder to ensure they’re well mixed.
- In a separate bowl, combine the vegetable oil, egg, milk, and vanilla extract.
- Whisk these together until they’re fully integrated.
- Make a well in the center of your dry ingredients, and pour the wet mixture into it.
- Stir the mixture gently until just combined. It’s crucial not to overmix; a few lumps are okay.
- Gently fold the blueberries into the batter, ensuring they’re evenly distributed without breaking them up too much.
- 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.
- 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.
- Once baked, remove the muffin pan from the oven.
- Let the muffins cool for about 5 minutes then transfer them to a wire rack to cool completely.
Tips:
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- If you’re using frozen blueberries, toss them in a little bit of flour before folding them into the batter.
- For a little extra flavor, you can add a zest of lemon to the batter. It pairs wonderfully with blueberries.
- 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
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
- Preheat the oven to 400 degrees Fahrenheit.
- Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder to ensure they're well mixed.
- In a separate bowl, combine the vegetable oil, egg, milk, and vanilla extract.
- Whisk these together until they're fully integrated.
- Make a well in the center of your dry ingredients, and pour the wet mixture into it.
- Stir the mixture gently until just combined. It's crucial not to overmix; a few lumps are okay.
- Gently fold the blueberries into the batter, ensuring they're evenly distributed without breaking them up too much.
- 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.
- 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.
- Once baked, remove the muffin pan from the oven.
- 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
- If you're using frozen blueberries, toss them in a little bit of flour before folding them into the batter.
- For a little extra flavor, you can add a zest of lemon to the batter. It pairs wonderfully with blueberries.
- To further reduce sodium, make sure to use fresh ingredients where possible and avoid adding any extra salt to the recipe.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 412Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 5.8mgCarbohydrates: 77gFiber: 3gSugar: 29gProtein: 9g
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