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  

Very low calories. Submitted by:

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I've never had any luck baking with Splenda. I found these dense and dry. Sugar does more than just sweeten. Submitted by:

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I also used applesauce instead of sugar substitute. Pretty good and moist. Submitted by:

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I like this recipe, it has low calories Submitted by:

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I am used to very sugary filled blueberry muffins whereas I crunch my way thru them and these are very strange as far as texture goes and I did substitute most of the splenda with 3/4th cup of unsweetened applesauce with 1/4 cup water and 2 packets of splenda. I added correct amount of all else. Submitted by:

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I just want to know when SP is going to figure out that artificial sweeteners are super bad for us. I think using applesauce instead is a great idea and so much better for you! SP needs to get caught up with the science of nutrition! Submitted by:

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

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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:

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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:

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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:

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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:

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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:

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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:

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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:

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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:

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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:

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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:

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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:

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Good recipe with no fat and no sugar. We will definitely make again. Submitted by:

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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:

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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:

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sounds great. I'm always looking for low fat, low sugar, and low sodium foods. Thanks for sharing Submitted by:

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