Nutrition Facts
  Servings Per Recipe: 20
  Serving Size: 1 serving
Amount Per Serving
  Calories 79.9
  Total Fat 2.8 g
      Saturated Fat 1.6 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.8 g
  Cholesterol 17.1 mg
  Sodium 84.0 mg
  Potassium 43.8 mg
  Total Carbohydrate 13.1 g
      Dietary Fiber 1.3 g
      Sugars 0.0 g
  Protein 2.3 g
  Vitamin A 2.4 %
  Vitamin B-12 1.3 %
  Vitamin B-6 0.8 %
  Vitamin C 3.3 %
  Vitamin D 0.3 %
  Vitamin E 1.1 %
  Calcium 5.9 %
  Copper 1.0 %
  Folate 3.5 %
  Iron 2.4 %
  Magnesium 1.0 %
  Manganese 4.2 %
  Niacin 2.2 %
  Pantothenic Acid     1.2 %
  Phosphorus     4.1 %
  Riboflavin 4.1 %
  Selenium 4.7 %
  Thiamin 4.1 %
  Zinc 0.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low Cal, Lower Carb Fresh Blueberry Muffins

View the full Low Cal, Lower Carb Fresh Blueberry Muffins Recipe & Instructions
Submitted by: WINDY01

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low Cal, Lower Carb Fresh Blueberry Muffins

23 calories of Flour, white, (0.05 cup)

20 calories of Whole Wheat Flour, (0.05 cup)

16 calories of Butter, unsalted, (0.01 cup)

8 calories of Blueberries, fresh, (0.10 cup)

4 calories of Milk, nonfat, (0.05 cup)

4 calories of Egg, fresh, whole, raw, (0.05 large)

0 calories of Baking Powder, (0.15 tsp)

0 calories of Splenda, (1.80 tsp)


Nutrition & Calorie Comments  

Great! Easy to make, PERFECT amount of blueberries, and great amount of carbs. This was my first time cooking with whole wheat flower and I love it. Also I used the Splenda plus fiber. Will definitely be making again! Submitted by:
KRKARIKA
(6/8/11)
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Thank you for this recipe !!! I made 1 1/2 batches to have enough to freeze some. DH told me that I couldn't freeze any--they will be gone before I know it. The only substitutions that I made was to cut the splenda by a 1/4, and add 1/4 cup sugar to help them brown better.
Breakfast is served. 		Submitted by:
NETPASSONS
(4/27/09)
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This is a good recipe. Changes i made: used 100% whole wheat flour. used olive oil spread instead of butter. put a touch of cinn/sugar on top. made a 1/2 batch. we didn't need 20 muffins. hard pressed to get even 9 decent sized muffins from 1/2 batch. they were done in 15 minutes @400 degrees. Submitted by:
CUDALOUISE
(8/7/08)
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I'm always looking for deserts I can make for my mom and most of my family that has little or no sugar because of their diabetes. So I can't wait to try this recipe. Thank You, Angie Submitted by:
ANGIECAKES0126
(8/1/08)
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These were very good. Next time I may add a tsp of vanilla to enhance the flavor. I also had a hard time making 20 muffins so I made 18 and recalculated the nutrition info. Submitted by:
FITTOAT4ME
(7/28/08)
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It looks great and low calorie to boot. Thanks for submitting it. Submitted by:
JACKIEPEN
(7/26/08)
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