Low Sodium Sourdough Blueberry Muffins
Discover the perfect balance of flavor and heart-health consciousness with these Low Sodium Sourdough Blueberry Muffins. Bursting with fresh, juicy blueberries and a subtle tang from sourdough discard, these muffins are a wholesome treat that’s big on taste but low on sodium. Made with unsalted butter and sodium-free baking powder, they deliver a fluffy, moist texture without sacrificing your dietary goals. A hint of optional lemon zest adds a bright citrus note, making these muffins an ideal choice for breakfast, brunch, or a midday snack. Ready in just 35 minutes from start to finish, this easy-to-follow recipe yields 12 muffins, perfect for meal prep or sharing. Whether you're managing your sodium intake or simply love baked goods with a twist, these muffins are sure to delight!
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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)
Directions
Step 1
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.
Step 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and low sodium baking powder until well combined.
Step 3
In a separate large mixing bowl, whisk the melted unsalted butter, eggs, sourdough discard, milk, and vanilla extract until smooth.
Step 4
Slowly add the dry ingredients into the wet ingredients. Stir gently until just combined. Do not overmix as this can make the muffins dense.
Step 5
Fold in the fresh blueberries and lemon zest (if using). Be careful not to crush the blueberries.
Step 6
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
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.
Step 9
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
| Serving size | (907.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2130.7 |
| Total Fat 64.0g | 0% |
| Saturated Fat 35.5g | 0% |
| Cholesterol 510.9mg | 0% |
| Sodium 216.5mg | 0% |
| Total Carbohydrate 345.3g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 122.5g | |
| Protein 47.2g | 0% |
| Vitamin D 140.9IU | 0% |
| Calcium 282.3mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 782.7mg | 0% |
Source of Calories