Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 70.8
  • Total Fat 0.4 g
  • Saturated Fat 0.2 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.1 g
  • Cholesterol 0.8 mg
  • Sodium 293.6 mg
  • Potassium 56.5 mg
  • Total Carbohydrate 16.2 g
  • Dietary Fiber 0.7 g
  • Sugars 1.0 g
  • Protein 2.4 g
  • Vitamin A 0.3 %
  • Vitamin B-12 1.3 %
  • Vitamin B-6 0.9 %
  • Vitamin C 2.1 %
  • Vitamin D 0.0 %
  • Vitamin E 0.5 %
  • Calcium 7.3 %
  • Copper 1.5 %
  • Folate 7.7 %
  • Iron 4.7 %
  • Magnesium 1.6 %
  • Manganese 6.6 %
  • Niacin 4.8 %
  • Pantothenic Acid 1.6 %
  • Phosphorus 5.4 %
  • Riboflavin 6.5 %
  • Selenium 8.3 %
  • Thiamin 8.8 %
  • Zinc 1.6 %
*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 Muffins

View the full Blueberry Muffins Recipe & Instructions
Submitted by: KIRBYU

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 Muffins

59 calories of Flour, white, (0.13 cup)

9 calories of Yogurt, plain, low fat, (0.06 cup (8 fl oz))

5 calories of Blueberries, fresh, (0.06 cup)

0 calories of Baking Powder, (0.17 tsp)

0 calories of Salt, (0.04 tsp)

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

0 calories of Baking Soda, (0.08 tsp)

0 calories of Splenda, (3 tsp)

Nutrition & Calorie Comments  

I used blueberry 100 calorie Greek yogurt. I also made them into mini muffins. That way I could have more than one. Just decrease the time to 8-10 min. Submitted by:

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Very Good! I did use Wholewheat flour and sugar instead of the suggested method but still tasted very nice! :) Submitted by:

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Amazing! So yummy! I didn't have Splenda so used regular sugar. I also already had the Dannon Light & Fit Vanilla yogurt, so I used that instead. It up'ed the calories to 121, but SO very worth it! Submitted by:

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Excellent treat! I made the following changes based on other people's comments, and the muffins were excellent.
1/2 cup sugar
1 cup blueberries
2/3 cup Dannon Light & Fit vanilla yogurt
1/2 tsp cinnamon
I can't say how well they keep as my family devoured the whole batch!
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For being so low in calories thesee were'nt bad, They're not very sweet and could use some cinnamon or something! Overall not bad Submitted by:

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Very good! There were suprisingly tasty without the addition of an egg and being low fat. I love the fact that they are only 70 calories. Then I can splurge with aome Smart Balance spread too. Submitted by:

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These were good but slightly spongy. I substituted whole wheat flour for 1/2 the flour it called for. Also, I used 1/2 c. real sugar instead of Splenda. I would probably make these again. Submitted by:

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amazing wow they were so delicious
i made a few changes. i added a few rasins which gave it a light sweetness since i used half a cup of sugar instead of splenda and added some bananas in it along with the blueberries.
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Sooo good! I had to substitute a few ingredients for things I did not have on hand - Dannon Light & Fit vanilla yogurt for the plain yogurt, and 1/2 cup sugar for the Splenda. I also decided to use whole wheat flour to add some fiber, as well as some cinnamon & sugar on top. AMAZING!!! Submitted by:

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Very good muffins. Kids have eaten most of them. I did not have yogurt and used low fat sour cream and added 1 tsp of vanilla and they turned out great. The sour cream added a tiny bit more fat to them. Very moist and not like the rock hard low fat muffins I know. Submitted by:

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Oh WOW, so good! I'll have to redo the nutrition information for mine though, since I made some changes. I don't have splenda so I used 1/2 cup of regular sugar, and also used Yoplait French Vanilla yogurt instead. OMG delicious!! Submitted by:

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These were excellent, low calorie and had great taste, I'm not a big fan of artificial sweetener but I didn't mind it at all in the recipe. Would def make again! Submitted by:

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I actually enjoyed these muffins. I was also surprised how easy they were to make. This was my first foray into low fat baking and thanks to this recipe it won't be my last. Submitted by:

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