Wild blueberry muffin
Prefix 009 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 359 kcal | 18% |
| Total fat | 15.6 g | 20% |
| Saturated fat | 3.1 g | 16% |
| Total carbohydrate | 53.1 g | 19% |
| Total sugars | 31.3 g | — |
| Dietary fiber | 1.6 g | 6% |
| Protein | 4.7 g | 9% |
| Sodium | 0.42 g | 18% |
Open Food Facts, ODbL, record updated March 13, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SUGAR, ENRICHED BLEACHED FLOUR (BLEACHED FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BLUEBERRIES, SOYBEAN OIL, EGGS, WATER. CONTAINS 2% OR LESS OF THE FOLLOWING: FOOD STARCH - MODIFIED, SOY FLOUR, WHEAT PROTEIN ISOLATE, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, PROPYLENE GLYCOL MONOSTEARATE, MONO - AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, POTASSIUM SORBATE AS A PRESERVATIVE, NATURAL AND ARTIFICIAL FLAVORS, XANTHAN GUM, CALCIUM SULFATE, LECITHIN. CONTAINS: WHEAT, SOYBEANS AND EGGS.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E541Sodium aluminum phosphateEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
79% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Blueberry muffins” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Blueberry muffins”: 4.63 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
How to store it
USDA FoodKeeper guidance for Muffin (commercially packaged) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry | 3–7 days | |
| Refrigerator | — | Refrigeration not recommended - muffin will quickly dry out and become stale. |
| Freezer | 3 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.