These 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.
½cupmilkI used sodium-free unsweetened almond milk
1teaspoonvanilla extract
1.5cupsfresh blueberries
For the Crumble Topping
⅔cupsugar
½cupflour
2teaspoonscinnamon
⅓cupbuttermelted
Prevent your screen from going dark
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!
*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.