Try out these low sodium blueberry muffins, one of our favorite Sunday morning treats.
I never used to like blueberry muffins. I blame it on a really terrible blueberry “Italian soda” that I got in a mall with a rurally isolated town in northcentral Montana when I was a kid. The air quotes are because I sincerely doubt that whoever made said soda had the foggiest idea what they were doing, hence my dislike for blueberries and my subsequent dislike for blueberry muffins. It really is a shame, because now, in adulthood, I realize that blueberry muffins are actually pretty alright. They are more than alright. They are warm and cozy with just the right touch of sweetness that go perfectly with a cup of coffee.
These muffins never last more than a day in my house, so I honestly can’t say how long they will keep. The blueberry muffin recipe that I adapted this from says that you should store them uncovered or else they will become too moist. I will have to take their word for it.
Blueberry Muffins
NUTRITIONAL SUMMARY: each muffin has 17 mg sodium; 259 mg potassium; 53 mg phosphorus
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12
Ingredients
½ cup softened unsalted butter
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
4 teaspoons sodium-free baking powder
½ cup milk
2 cups blueberries (frozen are fine)
Turbinado sugar for topping (estimated 3 Tablespoons for nutrition)
Instructions
1. Preheat oven to 375°F. Line a muffin tin with cupcake liners.
2. In a medium mixing bowl, cream the butter and sugar together until light.
3. Beat in the eggs one at a time until light. Mix in the vanilla.
4. In a small bowl, stir together the flour and baking powder. Add 1/3 of the dry ingredients to the butter mixture. Add 1/3 of the milk and mix thoroughly. Repeat until all of the dry ingredients and milk are incorporated.
5. Gently stir the blueberries into the batter.
6. Drop large spoonfuls of batter into the lined muffin tin until the batter is gone. The muffin linters will be very full.
7. Top each muffin with a sprinkle of turbinado sugar and bake for 30 minutes or until golden brown.
Notes
Yield: 12 servings, 1 muffin each
Keywords: muffins, low sodium, blueberry
Adapted from Jordan Marsh’s Blueberry Muffin recipe.
I can’t wait to try these! Thank you for all the amazing recipes!
Can’t wait to try these! Just picked a few QT of blueberries in our backyard on Sunday, so needed a new recipe.
Glad you’re back here too!
I just discovered your blog and all I can say is THANK YOU! This is all new to me, and I’ve lived on fresh and sauteed vegetables for a month while I’ve been trying to figure this out. I LOVE baked goods and found your bread recipe and now I’m hooked! I plan to make these tomorrow!
Can I freeze these?
I’m not sure. I haven’t tried freezing them, so I’m not sure how well it would work.
I just made your blueberry muffins. (YUM). Needed to know if they would freeze well. So, I put one in the freezer over night. It was just as good, didn’t crumble. Still AMAZING!
Trying your breads next .
★★★★★
I have made your bread and blueberry muffins they were great! Thank you!
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Absolutely delicious low sodium Blueberry Muffin!!
★★★★★
These are seriously the best blueberry muffins I have ever had. I always worry that the low sodium will take away from the flavor – not at all! Thank you for this amazing recipe – my husband is ecstatic.
★★★★★
I haven’t been able to find low sodium baking powder here in Canada. Do you know of a Canadian brand or outlet?
Sorry, I don’t. The two most common brands that I find in the US are Hain and Ener-G. Good luck!