MUFFIN BAR: A uniquely delicious soft-baked bar made with real ingredients. UNIQUE TEXTURE: A soft, moist muffin texture in a new convenient form.

150 calories Per Bar: 150 calories; 1.5 g sat fat (7% DV); 170 mg sodium (7% DV); 9 g total sugars.

Dates (58%), Cashews (15%), Raisins (15%), Almonds (10%), Blueberries (2%) and a hint of natural flavouring.

Our NEW Nature Valley Soft-Baked Muffin Bars are made with real fruit and whole grains. Get all the goodness of a soft muffin a bar to-go. Try it in both flavours: Blueberry and Apple Cinnamon! Contains Wheat, Milk, Egg, Soy.

'Blueberry muffin syndrome' is the descriptive term used for an infant born with multiple blue/purple marks or nodules in the skin. These are due to the presence of clusters of blood-producing cells in the skin (extramedullary erythropoiesis), or bleeding into the skin (purpura), or spreading cancer (metastases).

A muffin top (also muffin-top) is a slang term typically used to describe a person's body fat that extends horizontally over the edges of the waistline of tightly fitting pants or skirts, visible when there is a gap between the upper and lower garment.

Whole Grain Wheat Flour, Canola and Palm Oil, Corn Syrup, Dried Blueberries, Sugar, Chicory Root Extract, Vegetable Glycerin, Sugarcane Fiber, Fructose, Nonfat Milk, Baking Powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), Egg White, Water, Soy Lecithin, Salt, Pectin, Natural Flavor.

Per Bar: 150 calories; 1.5 g sat fat (7% DV); 170 mg sodium (7% DV); 9 g total sugars. 8 g whole grain (8 g of whole grain per serving at least 48 g recommended daily). Contains bioengineered food ingredients.

They may be small, but their health impact looms large. Rich in anthocyanins, compounds that provide antioxidant activity that can help relax smooth muscle and dilate arteries to improve blood flow, blueberries can help lower blood pressure and LDL cholesterol, decreasing the risk of having a heart attack.

Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl. Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork until blended. Step 3, Mix in the blueberries, divide the batter between muffin cups and bake.

The muffin method is applied with a variety of quick breads such as cornbread, pancakes, loaf-type quick breads, waffles, in addition to muffins. The muffin mixing method is used for most quick breads that result in a batter rather than a dough.

Muffins contain flour, liquid, egg, sugar, salt, shortening, and baking powder. The liquid, usually milk, represents about half the amount of flour on a volume basis, and it approximately equals the amount of flour on a weight basis.

Blueberry season is short. Baking the fruit into muffins means you preserve the fruit (the muffins can be frozen) and it's a way to distribute the fruit that makes it accessible year round (assuming canned berries are used)