Low Sodium Gluten-Free Blueberry Muffins
Indulge in these Low Sodium Gluten-Free Blueberry Muffins, a perfect balance of wholesome and delicious! Bursting with juicy blueberries and brightened by a touch of zesty lemon, these fluffy muffins are made with gluten-free all-purpose flour and naturally sweetened with unsweetened applesauce, making them a healthier choice for breakfast or snack time. With no added salt and a light hint of cinnamon, these muffins are ideal for those following a low-sodium and gluten-free lifestyle without sacrificing flavor. Quick and easy to prepare in just 40 minutes, these muffins are wonderfully moist thanks to almond milk and eggs, making them a crowd-pleasing option for any occasion. Serve them warm or enjoy at room temperature for a delightful treat that’s guilt-free and irresistibly satisfying!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a separate smaller bowl, mix together the unsweetened applesauce, unsweetened almond milk, eggs, and vanilla extract until the mixture is smooth.
Step 4
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.
Step 5
Carefully fold in the fresh blueberries and lemon zest into the batter, ensuring even distribution.
Step 6
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature, and enjoy these deliciously fluffy and moist blueberry muffins.
Nutrition Facts
| Serving size | (1037.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1830.2 |
| Total Fat 15.6g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 372mg | 0% |
| Sodium 1788.6mg | 0% |
| Total Carbohydrate 415.7g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 185.7g | |
| Protein 21.3g | 0% |
| Vitamin D 147.9IU | 0% |
| Calcium 446.6mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 490.2mg | 0% |
Source of Calories