Bakery Muffins

I came up with this recipe two summers ago after a bumper crop of blueberries, and it is my absolute favorite muffin. Subtly sweet, full of plump berries, with just a hint of lemon.
Yields 6 jumbo muffins.

SODIUM CONTENT: 40 mg per muffin


2 c. all-purpose flour
1 T. Featherweight sodium-free baking powder
2/3 c. sugar
1 egg, beaten
1 c. lowfat milk (or vanilla soymilk)
1/4 c. vegetable oil
1 t. pure vanilla extract
1 t. pure lemon extract
1 1/4 c. fresh blueberries (pitted cherries also work wonderfully here)

1/4 c. brown sugar
1 1/2 T. all-purpose flour
1/2 t. ground cinnamon
1 T. unsalted butter


Preheat oven to 400 degrees. Grease a 6-cup jumbo muffin tin or line with disposable liners.

First make the crumb topping. Combine the brown sugar, flour and cinnamon in a small mixing bowl. Cut the butter in with your fingertips, processing until it has the consistency of wet sand. Set aside.

To make the batter, measure the flour, baking powder and sugar into a large mixing bowl and whisk well to combine. Add the egg, milk, oil and extracts and mix just until moist. Gently fold in the blueberries, stirring just until combined. Fill the muffin cups about 2/3 full, then top with the crumb mixture, dividing evenly between the cups.

Place the pan on the middle rack in the oven and bake 20-25 minutes. Remove from oven and gently move muffins to a wire rack to cool fully.

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12 Responses to Bakery Muffins

  1. Lisa says:


    I’m preparing meals for when our little girl is born. Do you think I could make these muffins ahead of time and wrap them individually and place in freezer? Will they last a couple months (if they even make it into the freezer before being devoured)?

    Thanks again for all the fabulous recipes!!


    • Christy says:

      Hi Lisa! Yes, I do think these will freeze well, though to be honest I’ve never had any left to freeze! Congrats and best of luck w your little one! Christy

  2. Aaron says:

    I have been searching for a muffin recipe that is low sodium. I will most definitely try this. Thanks.

  3. Elizabeth Kuras says:

    This recipe is fabulous! Delicious, light and fluffy, easy to make. I’ve subbed in almond milk and it works. Great addition to a low salt lifestyle. A real winning recipe. Thanks Christy.

  4. Christina says:

    Making these for Easter Morning! So excited they are low in sodium.

  5. Kathy says:

    It’s been super cold here and I had a longing for something sweet with my hot tea…..what a find this recipe was.
    Absolutely yumalicious!!!
    I am hooked on this web site.
    Thank you for another tastebud extravaganza!!!

  6. Emma O'Connor says:

    We are living the low sodium way also but also have to watch our sugars. I was wondering if I could use half Splenda and half regular sugar.

    • Christy says:

      Hey Emma!

      I don’t have any experience baking with splenda, but hope a half-half swap works for you! Feel free to report back and let us know either way.

      Wishing you all the very best,

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