Low Sodium Mini Blueberry Muffins

Treat yourself to a guilt-free snack with these Low Sodium Mini Blueberry Muffins—perfectly fluffy, naturally sweetened, and bursting with juicy blueberries in every bite. This wholesome recipe balances all-purpose and whole wheat flours for a light yet hearty texture, while honey and Greek yogurt keep the muffins moist and flavorful without the need for refined sugars or added salt. A hint of cinnamon adds a warm, aromatic touch, making these mini muffins ideal for breakfast, brunch, or an on-the-go snack. With just 15 minutes of prep time and simple, pantry-friendly ingredients, this recipe is both easy and heart-healthy. Whether you enjoy them warm from the oven or save them for later, these little treats are sure to become a family favorite!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease them with cooking spray.

Step 2

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and cinnamon.

Step 3

In a separate large bowl, combine the melted butter, Greek yogurt, and honey. Whisk until smooth.

Step 4

Add the egg and vanilla extract to the wet ingredients and mix until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.

Step 6

Fold in the blueberries gently with a spatula, ensuring even distribution throughout the batter.

Step 7

Spoon the muffin batter into the prepared mini muffin tin, filling each cup about 3/4 full.

Step 8

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve these delicious low sodium mini blueberry muffins warm or store them in an airtight container for up to three days.

Nutrition Facts

Serving size	(644.8g)

Amount per serving	% Daily Value*
Calories	1551.0

Total Fat 57.9g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 327.4mg	0%
Sodium 1114.9mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 14.9g	0%
Total Sugars 79.5g
Protein 40.8g	0%

Vitamin D 41IU	0%
Calcium 244.2mg	0%
Iron 9.6mg	0%
Potassium 792.0mg	0%

*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.

Source of Calories

Fat: 32.9%

Protein: 10.3%

Carbs: 56.8%