Nutrition Facts
Servings Per Recipe: 14
Serving Size: 1 serving
Amount Per Serving
  • Calories 119.0
  • Total Fat 1.3 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 0.4 g
  • Cholesterol 13.9 mg
  • Sodium 274.9 mg
  • Potassium 90.9 mg
  • Total Carbohydrate 29.1 g
  • Dietary Fiber 2.2 g
  • Sugars 18.2 g
  • Protein 3.1 g
  • Vitamin A 0.8 %
  • Vitamin B-12 1.2 %
  • Vitamin B-6 1.5 %
  • Vitamin C 2.6 %
  • Vitamin D 0.7 %
  • Vitamin E 1.0 %
  • Calcium 6.2 %
  • Copper 5.5 %
  • Folate 2.4 %
  • Iron 5.1 %
  • Magnesium 6.4 %
  • Manganese 31.3 %
  • Niacin 0.8 %
  • Pantothenic Acid 2.1 %
  • Phosphorus 9.4 %
  • Riboflavin 3.6 %
  • Selenium 1.0 %
  • Thiamin 6.4 %
  • Zinc 3.8 %
*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

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

41 calories of Brown Sugar, (0.05 cup, packed)

28 calories of Whole Wheat Flour, (0.07 cup)

21 calories of Oats, Quaker, (0.07 cup)

7 calories of Buttermilk, lowfat, (0.07 cup)

6 calories of Blueberries, fresh, (0.07 cup)

5 calories of Egg, fresh, whole, raw, (0.07 large)

3 calories of *Flax Seed, (0.07 tbsp)

2 calories of Applesauce, unsweetened, (0.02 cup)

0 calories of Baking Powder, (0.07 tsp)

0 calories of Cinnamon, ground, (0.02 tsp)

0 calories of Salt, (0.07 tsp)

0 calories of Baking Soda, (0.04 tsp)

Nutrition & Calorie Comments  

Im confused.. it looks to me like the muffin in the photo is sprinkled with sugar...not ground flaxseed
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Low in calories for a muffin. Sodium seems more than I want but acceptable. Submitted by:

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My muffins do not look like the muffins in the picture. I did use whole wheat flour and mine are tan/brown as a result. The ground flax seeds are dark also. Looks like sugar on top of those in the picture. I must be missing something BESIDES the blueberries that I FORGOT to add. Well, next time! Submitted by:

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These are very moist for a (practically) fat free muffin! (although who makes 14 muffins?) Submitted by:

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Splenda has a half Splenda and half brown sugar product now we'll try and also use egg substitue. We usually sour milk in place of buttermilk (1 Tablespoon vinegar to one cup low fat milk, stir, allow to sit 15 minutes, stir again and it's ready to use) since we don't drink it to avoid wasting rest Submitted by:

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These sound really yummy - but I'll have to substitute a gluten-free flour blend for the whole wheat flour. I may use part coconut flour since it's both low-fat and low-carb, and you use less of it, since it's very absorbent. Like many others, I'll also sub Splenda Brown for the sugar. Submitted by:

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these were so good that I made four batches today...each batch gave me 15 servings not 12 and I filled the cups to the top. I also subbed splenda brown for the brown sugar and egg beaters for the egg... Submitted by:

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I'm going to try these without the brown sugar. I'll add a bit of sugar-free maple syrup and Splenda instead. Submitted by:

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Sounds awesome but FYI I noticed that under nutritional info it says serves 14 but end of directions says serves 12. Submitted by:

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These muffins are great, I made them and my husband just raved about them. They are great for breakfast or an afternoon snack. I have subituted the brown sugar with brown sugar splenda, my husband is diabetic. This is a healthy treat for his sweet tooth! Thank you Montana Submitted by:

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Excellent and way healthier than the other blueberry muffin recipe I had been making, which was filled with much more sugar, butter, and eggs. My husband asked if I will make them for him every week! Submitted by:

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