Low Sodium Blueberry Muffins Recipe (No Salt Added)
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Jump to Recipe Print Recipe Share Pin For Later EmailThese Low Sodium Blueberry Muffins are straight out of the oven: fluffy, warm, and sweet. Salt free, made with berries and a cinnamon sugar topping. A fantastic low sodium breakfast or brunch recipe the whole family will love.
These Low Sodium Blueberry Muffins Are
- Warm
- Fresh
- Sweet
- Simple
- Easy to Bake
- Made with pantry staple ingredients
- Salt free and made with low sodium pantry swaps!
Easy Low Sodium Muffins for Breakfast
These no salt added blueberry muffins are what I call an Easy Weekend Meal– which is on your table in under 30 minutes. These quick and simple breakfast recipes are perfect for those days when you want a healthy home-cooked meal but don’t want to spend hours in the kitchen. Just mix and bake – these muffins couldn’t be easier!
I have a whole section of this site dedicated to Low So Breakfasts, that are great for the whole family. A healthy meal can be on your table in no time. Even faster than ordering from a bakery!
What’s In These Blueberry Muffins without Salt?
I stock up on low sodium staples with Thrive Market – they have a fantastic selection of healthy & organic pantry items, natural home products, and great food finds on sale. You can save 30% off your first order, and get a $60 free gift by signing up!
- Blueberries: You can use fresh or frozen berries, depending on the time of year!
- All Purpose Flour: I normally use all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this muffin recipe.
- Granulated & Brown Sugar: I like this organic sugar for my recipes, it has a really nice texture in these cookies, I’d recommend Anthony’s organic sugar for baking.
- Sodium Free Baking Powder: Regular baking powder is high in sodium – check the labels! We love this low sodium version, for a healthier swap. And it still makes the fluffiest baked goods!
- Eggs – Eggs naturally contain about 60-70mg of sodium per large egg. We try to get cage free / free range eggs when we can. There isn’t any nutritional difference, but I always try to support animal welfare when I can!
- Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
- Milk – you can use any variety you like! The higher the fat content, the creamier the milk will be. Make sure to check the sodium content of the milk before adding. I used unsweetened Almond Milk for my version of this recipe, which has 0% sodium.. I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry!
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give these cookies an #extra boost.
- Crumble topping: made with cinnamon, sugar, coconut oil, and flour!
Which Milk Should I Use For A Low Sodium Diet?
Depending on your preferences, it’s up to you! I prefer to use a fresh homemade almond milk (only two ingredients: water + almonds!) and I follow my 5-minute recipe.
How Do I Make These Blueberry Muffins Without Milk or Butter?
- Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
- In a large mixing bowl, add the flour, sugar, salt, and sodium free baking powder.
- In a small bowl mix the wet ingredients: eggs, vegetable oil, almond milk, vanilla extract. Once mixed, pour into the dry ingredients and stir well.
- Fold the blueberries into the batter, and scoop the batter into the muffin tin. Batter should fill the muffin cups to the top.
- Make the crumble: in a bowl, add the sugar, flour, cinnamon, and unsalted butter. Mash with a fork and scoop about a tablespoon over each muffin before baking.
- Bake for 20 to 25 minutes. Muffins will be ready when you can insert a toothpick into the center and it comes out clean.
Dietary Modifications, Vegan and Gluten Free Options
- Vegan Option: To make these vegan, use an egg replacer or flax egg (1 tablespoon ground flax meal mixed with 1 tablespoon of water, for each egg).
- Gluten Free Option: To make these gluten free: use a 1:1 gluten free baking mix or almond flour instead of the all purpose.
Easy Low Sodium Baking Recipes
This salt free blueberry muffins recipe is a fantastic pantry-staple meal! It uses almost all ingredients you may have in your dry pantry or cupboards – some of which you probably have on hand. Keeping a low so pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Favorite Low Sodium Pantry Staples that I always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!
More Easy Low Sodium Breakfasts You’ll Love!
Low Sodium Overnight Oats Recipe
Low Sodium Grits Recipe (No Salt Added)
Low Sodium Avocado Toast Recipe (No Salt Added)
Low Sodium Pancakes Recipe (No Salt Added)
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Low Sodium Blueberry Muffins
Equipment
- Mixing Bowl
- Muffin Tin
Ingredients
For the Muffins
- 2.5 cups all purpose flour
- 1 cup granulated white sugar
- 2.5 teaspoons sodium-free baking powder
- 2 eggs
- ½ cup Vegetable oil
- ½ cup milk I used sodium-free unsweetened almond milk
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
For the Crumble Topping
- ⅔ cup sugar
- ½ cup flour
- 2 teaspoons cinnamon
- ⅓ cup butter melted
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
- In a large mixing bowl, add the flour, sugar, salt, and sodium free baking powder.
- In a small bowl mix the wet ingredients: eggs, vegetable oil, almond milk, vanilla extract. Once mixed, pour into the dry ingredients and stir well.
- Fold the blueberries into the batter, and scoop the batter into the muffin tin. Batter should fill the muffin cups to the top.
- Make the crumble: in a bowl, add the sugar, flour, cinnamon, and unsalted butter. Mash with a fork and scoop about a tablespoon over each muffin before baking.
- Bake for 20 to 25 minutes. Muffins will be ready when you can insert a toothpick into the center and it comes out clean.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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A real treat
Can these muffins be made ahead and frozen? If so, what do you recommend for reheating?