Low Sodium Gluten-Free Blueberry Muffins
Delight in the wholesome goodness of these **Low Sodium Gluten-Free Blueberry Muffins**, a healthier alternative to traditional muffins that doesn’t compromise on flavor. Perfectly moist and bursting with juicy fresh blueberries, these muffins are crafted with gluten-free all-purpose flour and naturally sweetened with unsweetened applesauce. A hint of cinnamon and a touch of zesty lemon elevate their taste, while unsweetened almond milk ensures a dairy-free base. Ideal for breakfast, brunch, or snack time, these muffins are ready in under 40 minutes and cater to those seeking low sodium, gluten-free options. With their light, fluffy texture and subtle sweetness, they’re a satisfying treat that will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.75 cups Unsweetened almond milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, and ground cinnamon until they are well combined.
In a separate smaller bowl, mix together the unsweetened applesauce, unsweetened almond milk, eggs, and vanilla extract until the mixture is smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until they are just combined. Make sure not to overmix to keep the muffins tender.
Carefully fold in the fresh blueberries and lemon zest into the batter, ensuring even distribution.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these deliciously fluffy and moist blueberry muffins.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 187.6 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 463 mg | 36% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 566 mg | 12% | |
*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.
