Wild Blueberry Muffin
Prefix 082 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 | 386 kcal | 19% |
| Total fat | 19.3 g | 25% |
| Saturated fat | 3.5 g | 18% |
| Total carbohydrate | 50.9 g | 19% |
| Total sugars | 22.8 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 5.3 g | 11% |
| Sodium | 0.51 g | 22% |
Open Food Facts, ODbL, record updated May 15, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Eggs, sugar, soybean oil, enriched bleached wheat flour (flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), wheat flour, water, blueberries, corn starch, glycerine, modified food starch, sodium acid pyrophosphate, sodium bicarbonate, monoc calcium phosphate, sour cream (cultured cream), natural and artificial flavor, preservatives (sodium propionate, potassium sorbate), defatted soy flour, leavening (baking soda, sodium aluminum phosphate), mono - and diglycerides, propylene glycol, mono - and diesters of fatty acids, salt, sodium stearoyl lactylate, vital wheat gluten, whey.
- E1520Propylene glycolEmulsifier · Humectant
- E202Potassium sorbatePreservative
- E281Sodium propionatePreservative
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E541Sodium aluminum phosphateEmulsifier · Stabilizer · Thickener
- E570Fatty acids
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
28% 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.