DirectionsStep1Preheat oven to 425°F. Spray a 12-count or 6-count jumbo muffin pan with nonstick spray. Set aside.Step2Mix all of the crunchy topping ingredients together. Set aside.Step3Whisk the flour and no sodium baking powder in a medium bowl, evenly distributed, loose and fluffy. Set aside.Step4In a large mixing bowl use a handheld or stand mixer fitted with a paddle or beater attachment, beat the unsalted butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, a…Step5On a medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly add or portio…Step6Spoon the batter into muffin tins, filling them all the way to the top. Top each with crunchy topping, lightly press it down into the surface so it sticks.Step7For standard size muffins - Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the …Step8For a jumbo muffin pan – Bake at 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6.Step9Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Step10Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.Step11Mix blueberries witha sprinkle of flour. It helps them not sink in muffin while bakingIngredientsIngredients¾ cupDark Brown Sugar (packed)½ cupWalnuts (or chopped pecans, 1-- 2oz. package)1 teaspoonGround Cinnamon1 ¾ cupsAll-Purpose Flour (spooned & leveled)2 ½ teaspoonsNo Sodium Baking Powder (hain's)½ cupUnsalted Butter (soft at room temperature, 1 stick)½ cupGranulated Sugar2 Large Eggs (room temperature)½ cupPlain Yogurt (room temperature, 5.3oz. yogurt cup)2 teaspoonsVanilla Extract⅓ cup2% Milk (room temperature)1 ½ cupsFresh BlueberriesSee moreNutritionalNutritional537 Calories25 gTotal Fat105 mgCholesterol72 gCarbohydrate52 mgSodium9 gProteinFrom tastyhealthyheartrecipes.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low Sodium Blueberry Muffins
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