Name: Low Sodium Blueberry Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ cup unsalted butter, softened; 1 cup sugar; 2 eggs; 2 tsp vanilla extract; 2 cups all-purpose flour; 4 tsp sodium-free baking powder; ½ cup milk (low sodium); 2 cups blueberries (fresh or frozen); 3 tbsp turbinado sugar (optional)

These muffins are golden, tender, and sweet—with a light crunch on top from turbinado sugar. They’re made without any added salt and use sodium-free baking powder for a true low salt option. Perfect for those following a kidney-friendly or DASH diet, these muffins don’t sacrifice flavor or texture.

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Table of Contents

Ingredients Needed

½ cup unsalted butter, softened: keeps muffins rich and moist.
1 cup sugar: for balanced sweetness.
2 large eggs: add structure and moisture.
2 tsp vanilla extract: adds warm flavor.
2 cups all-purpose flour: gives muffins structure.
4 tsp sodium-free baking powder: helps them rise without salt.
½ cup milk: dairy or unsweetened plant-based milk.
2 cups blueberries (fresh or frozen): adds fruit and moisture.
3 tbsp turbinado sugar (optional): sprinkled on top for a crisp finish.

How To Make Low Sodium Blueberry Muffins

Preheat Oven:
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.

Cream Butter and Sugar:
In a medium bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla:
Beat in the eggs, one at a time, until the mixture is smooth. Mix in the vanilla.

Combine Dry and Wet Ingredients:
In a separate bowl, whisk together flour and sodium-free baking powder. Add 1/3 of the flour mix and 1/3 of the milk to the butter mixture. Stir gently. Repeat in stages until combined.

Add Blueberries:
Fold blueberries gently into the batter.

Fill Muffin Tin and Bake:
Spoon batter into the muffin liners until nearly full. Sprinkle tops with turbinado sugar if using. Bake for 30 minutes or until muffins are golden and a toothpick comes out clean.

Recipe Tips

Use sodium-free baking powder to keep these muffins truly low sodium.
Do not add salt—the butter and berries provide enough flavor.
Gently fold in blueberries to avoid breaking them.
Use unsweetened almond milk or low sodium dairy milk if needed.
Muffins can be frozen and reheated easily.

How to Store & Reheat

Room Temperature: Store in airtight container for up to 3 days.
Fridge: Keep up to 5 days for extra freshness.
Freezer: Freeze up to 2 months. Reheat in microwave or toaster oven.

Nutrition Facts (per muffin):

Calories: ~190
Sodium: ~35mg
Protein: ~3g
Fat: ~8g
Carbs: ~28g
Fibre: ~1g
Sugar: ~14g

FAQs

Are muffins usually high in sodium?
Yes, especially if made with salted butter and regular baking powder. These use low sodium swaps.

What baking powder is sodium-free?
Look for brands labeled “sodium-free” like Hain Featherweight.

Can I use frozen blueberries?
Yes! No need to thaw—just stir them in gently while still frozen.

Can I make these dairy-free?
Yes, use unsweetened almond or oat milk for a plant-based version.

What does turbinado sugar do?
It adds a slight crunch on top, but it’s optional.

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