SparkPeople Advertisers Keep the Site Free

Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 137.7
  Total Fat 1.6 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 0.5 g
  Cholesterol 16.3 mg
  Sodium 320.9 mg
  Potassium 106.0 mg
  Total Carbohydrate 33.9 g
      Dietary Fiber 2.6 g
      Sugars 21.2 g
  Protein 3.7 g
  Vitamin A 0.9 %
  Vitamin B-12 1.4 %
  Vitamin B-6 1.0 %
  Vitamin C 3.1 %
  Vitamin D 0.8 %
  Vitamin E 0.7 %
  Calcium 6.5 %
  Copper 2.4 %
  Folate 1.0 %
  Iron 4.3 %
  Magnesium 1.7 %
  Manganese 4.6 %
  Niacin 0.3 %
  Pantothenic Acid     0.7 %
  Phosphorus     4.1 %
  Riboflavin 3.1 %
  Selenium 1.2 %
  Thiamin 0.9 %
  Zinc 1.0 %


*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)

4 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  

DELICIOUS! I can't tell the difference! I used 1/2 dark brown sugar. Submitted by:
KAYMAYZ

(1/5/14)
report inappropriate
Thank you, Chef Meg! I'm making these for the second time! I am wheat intolerant and exchanged the wheat flour for barley flour and only used 1/4 cup of brown sugar. Two Tbls of flax and 1/2 cup of applesauce made them still very yummy! Submitted by:
JOYYFULONE

(10/10/13)
report inappropriate
I made this on the weekend and they are, indeed, awesome. I made the mistake of directly substituting a brown sugar blend without reading the instructions so, of course, my muffins were way too sweet. I will definitely be making these regularly now that I have corrected MY mistake. Submitted by:
ALISONCHRISTIAN

(9/23/13)
report inappropriate
These are super! Very moist-I usually put butter on muffins, but these really didn't need it! From reading the reviews, I used just 1/2 Cup Splenda and 1/2 tablespoon blackstrap molasses (since I didn't have brown sugar), and they were plenty sweet. Submitted by:
HNORTON2

(9/14/13)
report inappropriate
I make these muffins often, they have become a family favourite!
Because I'm diabetic, I only put 1/4 cup of brown sugar and they still taste terrific!
Submitted by:
EMMADIANNE

(8/20/13)
report inappropriate
wow these are the best blueberry muffins I've ever made or eaten. I LOVE them. I didn't have the buttermilk so I used 1/2 c fat free half and half and 1/2c 1% milk, I used an egg white instead of a full egg, and I used cinnamon instant oats. I also mixed in the flax instead of putting it on top. YUM Submitted by:
KROBERTM

(8/15/13)
report inappropriate
Quick and easy to make. I used rolled oats (not quick oats) and as other members suggested, used Splenda brown sugar blend. They came out very tasty and the texture was good, too. Submitted by:
MADPADDLER

(7/16/13)
report inappropriate
The blueberry are awesome and I also tried adding raspberries and cut up strawberries to the blueberries - Fruit explosion! Awesome. I used brown sugar Splenda as well. Submitted by:
JLKCANADA

(7/13/13)
report inappropriate
I made these for breakfast today, only I used the Splenda brown sugar instead. It is an easy and delicious recipe! Submitted by:
NONNAOF2

(7/13/13)
report inappropriate
These muffins are incredibly delicious. I did not have applesauce and substituted 1/2 cup of additional blueberries. This recipe makes the best muffins you have ever eaten, including those with 3 times as many calories. Submitted by:
KITCHENCLOWN

(7/9/13)
report inappropriate
I did a Makeover on this recipe today because I am Gluten Free. Wow! What a great recipe. I upped the cinnamon to 1 T and exchanged the wheat flour for gluten free all purpose and added 1/2 tsp of xanthan gum, used gluten free quick cooking oats & exchanged coconut sugar for the brown. Delishious! Submitted by:
CAROLESUNSHINE

(6/3/13)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
340 calories per cup Submitted by:
DEBBEV

(2/9/13)
report inappropriate
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)
report inappropriate
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)
report inappropriate

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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
add protein powder!! Submitted by:
KARYN1712

(11/8/12)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate
Really good. I actually only used 1/2 cup brown sugar and muffins were perfect! Submitted by:
MICHELLELEHMAN

(7/14/12)
report inappropriate
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)
report inappropriate
I'm diabetic and I'm worried about the high carbohydrate content. Submitted by:
ELAINESTEF

(7/13/12)
report inappropriate
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)
report inappropriate
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)
report inappropriate
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)
report inappropriate