Muffin, Blueberry

Nutrition Facts

Serving Size 1 MUFFIN
Calories 709
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 35.2g
54%
Sat. Fat 8.3g
- - -%
Trans Fat 0.2g
Cholesterol 131mg
- - -%
Sodium 522.3mg
23%
Tot. Carb. 91.6g
28%
Dietary Fiber 1.6g
5%
Sugars 10g
   Includes 0g Added Sugars
0%
Protein 8.2g
Vitamin D - 0.1mcg - 0%
Calcium - 89.8mg - 9%
Iron - 1.7mg - 21%
Potassium - 29.8mg - 1%
INGREDIENTS: BLUEBERRY MUFFIN (bleached wheat flour, sugar, eggs, soybean oil, blueberries, water, modified food starch, leavening (baking soda, sodium aluminum phosphate,monocalcium phosphate), mono and diglycerides, natural flavor, buttermilk solids, salt, lactic acid enzyme, xantham gum. contains: wheat, egg, milk This product is manufactured on equipment exposed to soy, coconut, peanut, pecan and walnut products. ), STREUSEL TOPPING (Streusel Topping (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SUGAR (sugar), BROWN SUGAR (sugar, molasses ), KOSHER SALT (salt, yellow prussiate of soda), CINNAMON, VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)))
ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.