These low sodium muffins look as good as they taste. They also freeze well when wrapped in foil and placed in a freezer bag. However, I have found that they freeze better when cooked without the paper muffin liners. So if you plan to freeze your muffins, grease the muffin cups instead of lining them with the paper muffin liners, and fill the muffin cups as otherwise instructed.

12 servings: 40 mg. sodium per serving

1-3/4 cup all purpose flour
1/2 cup sugar
2-1/2 teaspoons sodium free baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 egg
3/4 cup milk (1% fat)
1/3 cup melted unsalted butter
1-1/4 cups fresh blueberries

Topping
1 Tablespoon sugar
1/2 teaspoon cinnamon

Prep. Instructions

1. Place flour, sugar, plus the next 5 ingredients in a large bowl. Stir to combine.
2. In a separate bowl, lightly beat the egg. Stir in the milk and butter.
3. Have blueberries on hand.

Cooking Instructions

1. Preheat oven to 400 degrees F.

2. Pour the egg mixture into the dry ingredients, stirring enough to moisten the dry ingredients.

3. Gently fold in the blueberries.

4. Line muffin cups with paper muffin liners. Fill each cup with a little over 3 Tablespoons batter.

5. Combine the topping ingredients and sprinkle over the muffins.

6. Bake at 400 degrees F for 18 minutes, or until an inserted toothpick comes out clean. Cool for 10 minutes in the pan. Remove muffins from pan and serve warm, or continue cooling on the wire rack.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds