Nutrition Facts
  Servings Per Recipe: 12
  Serving Size: 1 serving
Amount Per Serving
  Calories 138.8
  Total Fat 1.5 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 0.5 g
  Cholesterol 16.2 mg
  Sodium 320.8 mg
  Potassium 106.1 mg
  Total Carbohydrate 33.9 g
      Dietary Fiber 2.6 g
      Sugars 21.2 g
  Protein 3.6 g
  Vitamin A 0.9 %
  Vitamin B-12 1.4 %
  Vitamin B-6 1.7 %
  Vitamin C 3.1 %
  Vitamin D 0.8 %
  Vitamin E 1.1 %
  Calcium 7.2 %
  Copper 6.5 %
  Folate 2.8 %
  Iron 6.0 %
  Magnesium 7.4 %
  Manganese 36.6 %
  Niacin 1.0 %
  Pantothenic Acid     2.5 %
  Phosphorus     10.9 %
  Riboflavin 4.2 %
  Selenium 1.2 %
  Thiamin 7.5 %
  Zinc 4.5 %


*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 Blueberry Flax Seed Muffins

View the full Blueberry Flax Seed Muffins Recipe & Instructions
Submitted by: CHEF_MEG

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 Blueberry Flax Seed Muffins

50 calories of Brown Sugar, (0.06 cup, packed)

32 calories of Whole Wheat Flour, (0.08 cup)

24 calories of Oats, Quaker, (0.08 cup)

8 calories of Buttermilk, lowfat, (0.08 cup)

6 calories of Blueberries, fresh, (0.08 cup)

6 calories of Egg, fresh, whole, raw, (0.08 large)

5 calories of *Flax Seed, (0.08 tbsp)

2 calories of Applesauce, unsweetened, (0.02 cup)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Cinnamon, ground, (0.02 tsp)

0 calories of Salt, (0.08 tsp)

0 calories of Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

I made these using strawberries, egg substitute and Splenda Blend brown sugar! AWESOME and only 87 calories per large muffin! Submitted by:
KACAR51
(5/3/13)
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I just finish baking these! And they are awsome! I did substitute the sugar with brown sugar and use protein i had on hand. Kids said it smells delicious!!! Submitted by:
MOLETOS2456
(4/23/13)
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I used banana, egg whites and no sugar and they turned out fine,
less calories and more nutrients that way. I never use paper cases either. Pat in Maine. 		Submitted by:
NORASPAT
(4/15/13)
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The video says 120 calories for a regular size muffin but the nutritional breakdown states 138.8 per muffin. Which is correct? Submitted by:
KAYYAK1
(3/24/13)
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I substituted splenda for the brown sugar, cutting waaay back on the calories. I also substituted cayenne pepper for the cinnamon (quirky, I know, but I love the bite). I had no blueberries, but blackberries do just fine. Conclusion: LOVE this recipe!! Submitted by:
YALARA
(2/15/13)
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Having company for weekend needed something quick. They smell wonderful .Cut down on the sugar other than that went by recipe. This I WILL KEEP. Submitted by:
SHARONKAY13
(2/14/13)
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I make these all the time now! Great grab and go item out of the freezer. I do cut down on the brown sugar. Next time I'll add lemon zest. Submitted by:
CHOFSTER
(2/13/13)
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I absolutely love these muffins! Perfect light breakfast with a nonfat latte or protein coffee drink like Click. I do add add 1 Tbsp Chia seeds to the batch for a little added protein and fiber. Yum!! Submitted by:
SLSALKIL
(2/10/13)
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340 calories per cup Submitted by:
DEBBEV
(2/9/13)
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It was a bit too salty so next time I will use even less salt than what the recipe called for. Thank you for coming up with this recipe, it'll be one of my staples in my breakfast rotation list for my family. Submitted by:
SAPPHIRESS925
(2/6/13)
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Made these in mini muffin/tart tins and got 31 muffins (I was expecting 24!) They were very good! I used organic soy milk in place of buttermilk, Splenda brown sugar mix and tiny frozen wild blueberries. The applesauce that I had was sweetened so I used only 1/2 cup sugar. Submitted by:
RETIREDSUE
(2/1/13)
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Sounds great, will make them this week-end and freeze some. Also will substitute egg beaaters and Spenda brown sugar. 		Submitted by:
POUNDSAWAY13
(2/1/13)
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These are really good. I had fresh blueberries on hand, so I used them and decreased the sugar based on others' comments, and the sweetness was perfect. I also got 14 muffins and probably could have gotten another one. Cubed applies would be good as well (daughter doesnt like blueberries) Submitted by:
LISAR333
(1/19/13)
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My replacements--
Soy milk with vingar for buttermilk
Crushed pineapple for applesauce
Plus added carrot pulp and oat bran for
Extra fiber
And still turned out great.
Submitted by:
HAPPYMOM8
(11/17/12)
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add protein powder!! Submitted by:
KARYN1712
(11/8/12)
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These were really good. For my son who won't touch berries, I made a couple with mini chocolate chips and he ate 'em up! For the topping I saved out a tablespoon of brown sugar to mix with the flax seed. Also I ground the oatmeal to hide it from the kids. Will make these again and again! Submitted by:
EILEENOH
(9/8/12)
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These are great. They do make a denser muffin. I too did not have buttermilk on hand and used 3/4c lowfat greek honey yogurt mixed with 1/4c skimmilk. I didn't have quick oats and used regular oats. I only used 1/2c brownsugar since the yogurt had honey - turned out fine! my daughter asked for 2nd Submitted by:
CATHERYNK
(8/28/12)
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Love these muffins! I did make mock buttermilk by adding lemon juice to 1 C nonfat milk. These are incredible. Submitted by:
BPRAYTER
(8/19/12)
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I used non-fat plain Greek yogurt instead of applesauce, and the texture is great! These are the first satisfying healthy muffins I've ever made! Submitted by:
AMITA75
(8/1/12)
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Really good. I actually only used 1/2 cup brown sugar and muffins were perfect! Submitted by:
MICHELLELEHMAN
(7/14/12)
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also used splenda brown sugar,,,and vanilla extract...topped with peanut butter for a pre work out meal with a glass of skim milk... Submitted by:
RDOWE53
(7/14/12)
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I'm diabetic and I'm worried about the high carbohydrate content. Submitted by:
ELAINESTEF
(7/13/12)
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These are so good!!!!!! I did change the egg to Eggbeaters and the brown sugar to Splenda Brown Sugar as my husband has Type 2 Diabetes. He loved them. Submitted by:
PATRICIAANN46
(7/13/12)
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Scrumptious! I also used the Splenda brown sugar blend and added 1 tsp. of pure vanilla extract. My recipe made 13 muffins...104 calories each...wonderful!!! Submitted by:
AUGGIEBDOG
(4/29/12)
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Delicious and moist. I too used Splenda brown sugar (1/4 cup plus 2 TBS as per package directions) and sprinkled top of muffins with chopped walnuts for added crunch - very good. Submitted by:
BRIKO2011
(4/22/12)
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Best blueberry muffins I have ever made! I like them even better than versions with twice the fat and sugar! Submitted by:
JAMIE_CHRISTINE
(3/15/12)
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Taste of Home! Finally a muffin recipe that isn't a glorified cup CAKE. Not too sweet, great source of fiber, tastey without butter or margarine=guilt free! Subbed a few chocolate chips for blueberries in several muffins, for my hubby. Love at first bite! Submitted by:
TRISHKC1948
(3/13/12)
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How do I add one of these to my nutrition tracker? Submitted by:
YOGAANDBIKE
(3/11/12)
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Any "clean" alternative to the sugar? Submitted by:
TEAMDIABETES
(2/18/12)
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Unbelievable that these muffins are so nice without practically using any fat at all. Love everything about them, and my kids did too! Submitted by:
IMCG2012
(1/26/12)
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I just made these and they are AWESOME. I will be making these again. I did not have buttermilk so i substituted with 1 cup 1% milk and 1TBSP of vinegar. Let sit for 5 minutes. Worked great. Not sure if that lowered the calories.. Submitted by:
ADENA2012
(1/24/12)
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kind of dry, but I loved all that fiber that I need ! Submitted by:
LINDATWIN2
(1/16/12)
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