Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 137.8
  • 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 105.9 mg
  • Total Carbohydrate 33.9 g
  • Dietary Fiber 2.6 g
  • Sugars 16.2 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  

I see sugar is not listed seems like it might be a little high Submitted by:

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Great taste and high fiber Submitted by:

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These were the most Awesome muffins I ever ate! The 1st time I made them with Blueberries & followed the directions. The second time I used Strawberries, Splenda Brown Sugar and Egg Whites. They are only 87 calories. These are not only Awesome, they are Excellent, Super, and Great! Submitted by:

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Delicious & moist! I did not have applesauce, so I used fat free Greek yogurt instead, and used palm sugar for the brown. They were very moist, so I froze them once they cooled so they didn't go bad.
They taste so much better than typical "healthy" food.
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These were really good. I used skim milk with a teaspoon of vinegar instead of buttermilk, Truvia brown sugar blend, and frozen blueberries. I didn't have time to thaw them so I just put them in the batter frozen. It just makes the muffins a little purple, but didn't seem to affect them otherwise. I Submitted by:

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I LOVE these muffins and my husband requests them ALL the time! After making them countless times I have tweaked the recipe to fit our taste (more cinnamon, less sugar, no flax, and a splash of vanilla. I also still found them dry/gummy so added 2 smashed over-ripe bananas). Perfection! Submitted by:

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

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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:

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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:

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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:

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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!
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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:

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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:

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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:

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I made these for breakfast today, only I used the Splenda brown sugar instead. It is an easy and delicious recipe! Submitted by:

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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:

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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:

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I made these using strawberries, egg substitute and Splenda Blend brown sugar! AWESOME and only 87 calories per large muffin! Submitted by:

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