Blueberry Muffin

Nutrition Facts

Serving Size 1 MUFFIN
Calories 434
Calories from Fat 28.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 20.8g
32%
Sat. Fat 4g
- - -%
Trans Fat 0.3g
Cholesterol 44.3mg
- - -%
Sodium 351.7mg
15%
Tot. Carb. 57.1g
17%
Dietary Fiber 1.1g
3%
Sugars 32.1g
   Includes 28.7g Added Sugars
0%
Protein 4.3g
Vitamin D - 0mcg - 0%
Calcium - 1.7mg - 0%
Iron - 1.5mg - 18%
Potassium - 119.3mg - 3%
INGREDIENTS: GNG Blueberry Jumbo Muffin (GNG Blueberry Muffin (Blueberry Jumbo Muffin (BLUEBERRY MUFFIN (sugar, water, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), soybean oil, blueberries, eggs, modified corn starch, egg white, salt, baking soda, sodium aluminum phosphate, preserved with (potassium sorbate, bht, citric acid), xanthan gum, distilled monoglycerides, sodium stearoyl lactylate, datem, natural flavor, ethoxylated mono and diglycerides, corn starch, medium chain triglycerides contains wheat and egg ingredients), 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.)), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray))))
ALLERGENS: Milk, Eggs, 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.