Low Sodium Mini Blueberry Muffins
These Low Sodium Mini Blueberry Muffins are the perfect guilt-free treat for snack time or brunch! Made with a wholesome blend of all-purpose and whole wheat flour, these bite-sized delights are naturally sweetened with honey and packed with juicy, fresh blueberries in every bite. Thanks to unsalted butter, Greek yogurt, and no added salt, they’re heart-healthy without sacrificing flavor. A hint of cinnamon adds warmth to the tender, moist texture, while the easy prep and quick bake time make these muffins ideal for busy mornings. Whether enjoyed warm from the oven or stored for later, these healthy mini muffins are sure to brighten your day! Search-friendly keywords: low sodium muffins, healthy blueberry muffins, mini muffin recipe, heart-healthy baked goods.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
- 0.5 cup plain Greek yogurt
- 0.3 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease them with cooking spray.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and cinnamon.
In a separate large bowl, combine the melted butter, Greek yogurt, and honey. Whisk until smooth.
Add the egg and vanilla extract to the wet ingredients and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
Fold in the blueberries gently with a spatula, ensuring even distribution throughout the batter.
Spoon the muffin batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve these delicious low sodium mini blueberry muffins warm or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 79.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 792 mg | 17% | |
*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.
