Low Sodium Sourdough Blueberry Muffins
Delight in the perfect combination of tangy sourdough and bursts of juicy blueberries with these Low Sodium Sourdough Blueberry Muffins. Perfect for breakfast, brunch, or a healthy snack, this recipe is crafted using unfed sourdough discard, offering a subtly complex flavor while reducing food waste. Each muffin is light, tender, and studded with fresh blueberries, enhanced by a hint of optional lemon zest for a citrusy twist. Made with low-sodium baking powder and unsalted butter, these muffins are a heart-friendly option without compromising on taste. Quick to whip up in just 15 minutes of prep time and ready to enjoy in under 40 minutes, they’re an ideal make-ahead treat. Serve them warm to experience their freshly-baked appeal, and store leftovers for lasting enjoyment throughout the week. A wholesome, low-sodium delight that’s sure to impress!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 100 grams Granulated sugar
- 2 teaspoons Baking powder (low sodium or sodium-free)
- 60 grams Unsalted butter (melted and cooled)
- 2 pieces Large eggs
- 120 grams Sourdough discard (unfed, room temperature)
- 120 milliliters Milk (low-fat or whole)
- 1 teaspoon Vanilla extract
- 150 grams Fresh blueberries
- 1 teaspoon Lemon zest (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with unsalted butter or a non-stick spray.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and low sodium baking powder until well combined.
In a separate large mixing bowl, whisk the melted unsalted butter, eggs, sourdough discard, milk, and vanilla extract until smooth.
Slowly add the dry ingredients into the wet ingredients. Stir gently until just combined. Do not overmix as this can make the muffins dense.
Fold in the fresh blueberries and lemon zest (if using). Be careful not to crush the blueberries.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 122.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 282 mg | 22% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 783 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.
