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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 71.1
  Total Fat 0.3 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 193.5 mg
  Potassium 10.5 mg
  Total Carbohydrate 15.9 g
      Dietary Fiber 2.4 g
      Sugars 0.9 g
  Protein 2.8 g
  Vitamin A 0.2 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.2 %
  Vitamin C 2.5 %
  Vitamin D 0.0 %
  Vitamin E 0.6 %
  Calcium 7.1 %
  Copper 0.4 %
  Folate 0.2 %
  Iron 0.6 %
  Magnesium 0.2 %
  Manganese 1.6 %
  Niacin 0.2 %
  Pantothenic Acid     0.1 %
  Phosphorus     1.8 %
  Riboflavin 0.3 %
  Selenium 0.1 %
  Thiamin 0.4 %
  Zinc 0.1 %


*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 mmm...Blueberry Muffins

View the full mmm...Blueberry Muffins Recipe & Instructions
Submitted by: LEPRECHAUN0610

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 mmm...Blueberry Muffins

53 calories of Whole Wheat Flour, (0.13 cup)

6 calories of Blueberries, fresh, (0.08 cup)

5 calories of Yogurt, Stonyfield Farm fat free plain (6 oz), (0.06 cup)

2 calories of Log Cabin Sugar Free Syrup, (0.08 serving)

0 calories of Baking Powder, (0.17 tsp)

0 calories of Water, tap, (0.06 cup (8 fl oz))

0 calories of Baking Soda, (0.08 tsp)

0 calories of Splenda, (1 tsp)


Nutrition & Calorie Comments  

Use applesauce instead of splenda. Add 1/4 cp of splenda or sugar for sweetener, Only use 1/4 cp water. Submitted by:
HERBAL37

(7/2/14)
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Very good! Used WW flour, applesauce instead of yogurt and sugar instead of Slenda. Slightly higher calories but tastes good and so moist. Submitted by:
CHRISSYAW

(7/12/13)
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Found out 3 weeks ago I had 2 give up sugar:( found your web-site :). Tried the blueberry muffins and they were awesome. I used applesauce instead of Splenda. But I live in the high desert and with the high altitude the cooking time is 15 min I burn the first batch since I made like cookies Submitted by:
JEWELS5140

(11/7/12)
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I used greek yogurt this time instead of regular yogurt to give it added protein. I must say that both ways (regular non-fat yogurt & greek yogurt) come out with the muffins being "chewy". Only one of the other reviews I read noted this as an issue, but maybe the others are just used that....? Submitted by:
KPECK283

(7/24/11)
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I followed the recipe except used 1/2 cup sugar instead of splenda. They were terrible--chewy, doughy, and no taste. I've reread the ratings and double checked the recipe. How can mine be so far off? Submitted by:
PCAMPBELL54

(8/28/10)
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I used 1/2 whole wheat flour and 1/2 white flour. I also added walnuts and greek yogurt to up the protein............this also adds calories. These were WAY too sweet for me. Next time, I'll cut the splenda in half. Submitted by:
KRISTENROSE3

(8/2/10)
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I used 1 cup of wheat flour half of white. I also used 2 tbspn of stevia instead of splenda. The only saving grace on these were the blueberries. My kids really didn't like them. I also didn't. I would rather use real sugar and have more calories to have a better tasting muffin. Submitted by:
FARMWAER

(7/1/10)
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Hard to believe these are lower in calories! Made for a church brunch item and they were very good! Did replace the Splenda with sugar but didn't do the full measurement. Also used blueberry yogurt. Would definitely make again. Although my version was higher in calories, these are very filling. Submitted by:
ATKINSON777

(6/1/10)
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Good muffins! I used all whole wheat flour. I also substituted unsweetened applesauce for the splenda and then only added 1/4 c. water. This made for a great texture. The only thing I would differently the next time would be to add 1/4 c. of the splenda or sugar to add a little sweetness.... Submitted by:
BURGHGIRL

(5/24/10)
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These are great!! I used nonfat van yogurt. I made one batch with blueberries and another with dark chocolate chips. Both turned out great!!! Submitted by:
MELBOB99

(5/19/10)
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I can't figure out how the sodium levels in your nutritonal info is so low. When I did the calculation only changing to whole wheat flour, and reg yogurt, the sodium level is 292.6. How is yours so low??? Submitted by:
YUMMYMUMMY03

(2/4/10)
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Is it possible the sodium calculation for this recipe is off? There is only 1/2 tsp of salt and a tsp of baking soda but the sodium per muffin is 193.5. Isn't that a bit high? Submitted by:
2ABETRLIFE

(1/16/10)
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Good recipe with no fat and no sugar. We will definitely make again. Submitted by:
BEWHALES

(1/3/10)
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I used WW flour and vanilla fat free yogurt. These are good, and will freeze them to have on hand for a quick breakfast with a smoothie, or for a sweet, low-cal snack. Submitted by:
MNNICE

(3/21/09)
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Excellent. I added more blueberries and I think it was too many. They were very sweet so next time I think I might add applesauce instead of sugar like some of the others. But I am so looking forward to using this is a basic recipe and I love that the ingredients in natural. I also used wheat flour. Submitted by:
LSIMS61

(3/2/09)
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sounds great. I'm always looking for low fat, low sugar, and low sodium foods. Thanks for sharing Submitted by:
BEHEALTHY247

(12/21/08)
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I used my low cal. low fat. blue berry yogurt instead of the plain yogurt. These muffins turned out great. My friends can't get enough of them. Would recommend to others. Submitted by:
KIMEIGHME

(2/19/08)
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AWESOME!!!!! These are just great! I used 1/2 cup unbleached all purpose flour, and the rest whole wheat. Also used fat free blueberry yogurt. GREAT!!!! Submitted by:
~SAHMOF2GIRLS~

(1/15/08)
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I made these tonight for the first time and I loved them. I used frozen blueberries and non-fat vanilla yogurt. I'm planning on freezing them and using them to go with my breakfast for the next week.

I'll be testing them in the morning with my daughter! I'm sure she'll love them too.
Submitted by:
MLBBELL1

(10/8/07)
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They were great. I used whole wheat flour and this time will try brown sugar subsitute instead of the spleada. Submitted by:
SHOPE64

(8/1/07)
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Came out great, fluffy and delicious! I don't do the fake sugar thing (I hate Splenda) so mine definitely had more calories, but I still think this is a great recipe for a grab-on-the-go breakfast. Submitted by:
PANKAKES

(7/22/07)
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As a non-cook, I was surprised by how quick and easy muffins are to make. I substituted applesauce for the yogurt, whole wheat flour for white, and used fresh-picked, wild blueberries; they were so good that my boyfriend, who dislikes anything sugar-free or whole wheat, loved them! Submitted by:
ARSULLIV

(7/15/07)
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Used applesauce instead of splenda so I didn't have to use much water. Also used non-fat blueberry yogurt and they were awesome! ! Submitted by:
SUGARPLUM*MOM

(5/14/07)
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