Blueberry Streusel Muffin
Prefix 066 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 | 336 kcal | 17% |
| Total fat | 15.0 g | 19% |
| Saturated fat | 3.1 g | 15% |
| Total carbohydrate | 46.0 g | 17% |
| Total sugars | 25.7 g | — |
| Dietary fiber | 0.88 g | 3% |
| Protein | 5.3 g | 11% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated June 8, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LOWFAT BUTTERMILK (CULTURED REDUCED FAT MILK, SALT), BLUEBERRIES, EXPELLER PRESSED CANOLA OIL, WHOLE EGGS (WHOLE a) EGGS, CITRIC ACID [TO PRESERVE COLOR], WATER), SOUR CREAM (PASTEURIZED CULTURED CREAM AND SKIM, NONFAT MILK POWDER), BROWN SUGAR, BUTTER (CREAM [MILK], NATURAL FLAVOR), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), SALT, LEMON PEEL (LEMON PEEL, WATER, CITRIC ACID), NATURAL MOLD INHIBITOR (CULTURED WHEAT STARCH, WHEAT FLOUR AND CITRIC ACID), NATURAL FLAVOR, CINNAMON, WHEAT FLOUR, ENZYMES.
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
49% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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.
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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
