Low Sodium Vegan Blueberry Muffins
Delightfully moist and bursting with juicy blueberries, these Low Sodium Vegan Blueberry Muffins are a guilt-free treat perfect for breakfast, snacks, or even dessert. Made with wholesome ingredients like unsweetened applesauce, oat milk, and a hint of lemon zest, these muffins strike the perfect balance of natural sweetness and vibrant citrus flavor. This simple, one-bowl recipe comes together in just 15 minutes, making it ideal for busy mornings. Best of all, they're low in sodium, free of dairy and eggs, and lightly sweetened with coconut sugar, so they’re both heart-healthy and suitable for plant-based diets. Whether enjoyed fresh out of the oven or stored for later, these muffins offer fluffy, bakery-style goodness in every bite. Perfect for those seeking vegan baking ideas, low-sodium dessert options, or family-friendly snacking!
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Ingredients
- 2 cups All-purpose flour
- 0.5 cup Coconut sugar (or other granulated sugar)
- 2 teaspoons Baking powder (low sodium)
- 1 teaspoon Ground cinnamon
- 1 cup Oat milk (or other unsweetened plant-based milk)
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen 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 a neutral oil.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, and ground cinnamon until well combined.
Step 3
In a separate bowl, mix together the oat milk, unsweetened applesauce, and vanilla extract. Stir until the wet ingredients are thoroughly combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
Step 5
Gently fold in the blueberries and lemon zest, being careful not to squash the blueberries.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 9
Enjoy these muffins fresh, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (886.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1597.6 |
| Total Fat 8.0g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 168.4mg | 0% |
| Total Carbohydrate 358.7g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 152.7g | |
| Protein 29.2g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 457.7mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1134.3mg | 0% |
Source of Calories