Low Sodium Blueberry Buns
Soft, fluffy, and bursting with fresh fruit flavor, these Low Sodium Blueberry Buns are the perfect guilt-free indulgence for breakfast or dessert. Crafted with a yeast-based dough enriched with warm milk, unsalted butter, and a hint of vanilla, these buns are naturally low in sodium yet high in taste. Juicy blueberries and fragrant lemon zest are rolled into the dough for every bite to feel like pure bliss, while a tangy lemon glaze adds just the right touch of sweetness. With only 45 minutes of hands-on prep time and a golden finish in the oven, these homemade buns are ideal for cozy mornings or celebratory gatherings. Whether you’re looking for a reduced-sodium option or simply love blueberries, this recipe is a delightful treat you’ll want to share.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 0.5 cup Sugar
- 1 cup Warm milk
- 0.25 cup Unsalted butter
- 1 Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 teaspoon Lemon zest
- 0.75 cup Powdered sugar
- 2 tablespoons Lemon juice
Instructions
In a small bowl, dissolve the packet of active dry yeast in warm milk. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine all-purpose flour and sugar. Make a well in the center.
Melt the unsalted butter in a small saucepan or microwave. Let it cool to room temperature.
Add the melted butter, egg, and vanilla extract to the yeast mixture. Pour this liquid mixture into the well in the dry ingredients.
Mix the ingredients together until a soft dough forms. Turn it out onto a lightly floured surface and knead the dough for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm area for 1 hour or until doubled in size.
Once the dough has risen, gently punch it down to remove excess air. Transfer it to a floured surface and roll it out into a rectangle approximately 14x10 inches.
Distribute the fresh blueberries evenly over the rolled-out dough and sprinkle lemon zest on top.
Roll the dough tightly from one long side to the other and cut into 12 equal slices.
Place the slices in a greased 9x13 inch baking pan, cut side up. Cover and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the buns for about 25 minutes or until golden brown.
While the buns are baking, prepare the glaze by mixing powdered sugar and lemon juice in a small bowl until smooth.
Once the buns are done baking, let them cool slightly. Drizzle the lemon glaze over the warm buns.
Serve the blueberry buns warm, and enjoy your low sodium treat!
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 514.1 g | 187% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 224.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 410 mg | 32% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
