Skinny Blueberry Muffins


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Healthy Blueberry Muffins — These skinny blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all! 

Healthy Blueberry Muffins — These skinny blueberry muffins are made with Greek yogurt instead of butter, and there's only a little vegetable oil and sugar in these. Don't worry, these don't taste healthy at all! 

Healthy Blueberry Muffins 

I have a jillion blueberry muffin and blueberry cake recipes on my blog, but you can never have too many, right? Especially when it’s a skinny recipe, which of course gives you permission to have seconds. Or thirds.

You’d never guess these easy, no mixer muffins are skinny. My daughter couldn’t believe it when I told her. They’re soft, fluffy, tender, and bursting with juicy blueberries in every bite. I used fresh blueberries and haven’t tried with frozen.

There’s only one-half cup sugar in the entire batch of muffins, just one-quarter cup of oil, and to ensure the muffins stay moist with so little fat, I used 0% fat Greek yogurt rather than more oil, butter, or extra eggs. 

To me, that makes these low-fat and low-calorie blueberry muffins, but I know everyone has their own idea of what “healthy” is.

Healthy Blueberry Muffins — These skinny blueberry muffins are made with Greek yogurt instead of butter, and there's only a little vegetable oil and sugar in these. Don't worry, these don't taste healthy at all! 

I also used Silk Unsweetened Cashewmilk. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal, and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies.

They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free!

I couldn’t get enough of the low-fat blueberry muffins and neither could my family, who never suspected they were on the healthier side. Love it when that happens.

carton of Silk Cashewmilk

Ingredients in Healthy Blueberry Muffins

For these healthy blueberry Greek yogurt muffins, you’ll need: 

  • All-purpose flour
  • Baking powder
  • Salt 
  • Egg 
  • Granulated sugar
  • Silk unsweetened cashewmilk
  • Vegetable oil
  • Greek yogurt
  • Vanilla extract
  • Fresh blueberries

How to Make Healthy Blueberry Muffins

This is such an easy recipe for healthy blueberry muffins. No special ingredients or extra steps required! 

  1. To make this healthy blueberry muffin recipe, simply whisk together the wet and dry ingredients in separate bowls, then combine the two.
  2. Gently fold in the blueberries, then scoop the batter into greased muffin tins.
  3. Bake the muffins until the tops are set and are springy to the touch.
  4. Let muffins cool in pans for about 10 minutes before removing to cool on wire rack. 

Healthy Blueberry Muffins — These skinny blueberry muffins are made with Greek yogurt instead of butter, and there's only a little vegetable oil and sugar in these. Don't worry, these don't taste healthy at all! 

Can I Use Frozen Blueberries in These Muffins? 

I haven’t tried that myself, but you probably can. You’d want to add the berries to the batter frozen (do not thaw) so that they bleed less into the batter. You’d also need to bake your muffins for a few extra minutes to ensure they cook all the way through. 

Is There a Sugar Substitute I Can Use? 

Without having tried a sugar substitute in these myself, I can’t say for sure. I’ve had some readers report success using Stevia though. 

Can I Use Applesauce Instead of Oil?

Possibly, but I’ve only made this recipe as written. If you want to make these blueberry muffins even lower in fat, try applesauce and then leave me a comment telling me how they turned out! 

Healthy Blueberry Muffins — These skinny blueberry muffins are made with Greek yogurt instead of butter, and there's only a little vegetable oil and sugar in these. Don't worry, these don't taste healthy at all! 

Can I Use Another Type of Milk? 

Of course! Any kind of milk (dairy or non-dairy) will work in this healthy blueberry muffin recipe. 

Can I Use Whole Wheat Flour? 

My gut says no, as even using half all-purpose flour and half whole wheat flour often results in baked goods that are just “okay.” 

Can I Use Almond Flour? 

You definitely can’t use solely almond flour to make these healthy blueberry Greek yogurt muffins.

A couple readers have reported success using half almond flour, half all-purpose flour, but without having tested it myself I don’t know if it yields the same results. 

Healthy Blueberry Muffins — These skinny blueberry muffins are made with Greek yogurt instead of butter, and there's only a little vegetable oil and sugar in these. Don't worry, these don't taste healthy at all! 

Tips for Making Skinny Blueberry Muffins

For a nice pop of color, add a few extra blueberries to the top of the muffins before they go into the oven. It just makes these muffins look even better! 

I personally don’t love the look of muffin liners, so I always just grease my non-stick muffin pan with cooking spray. But if you prefer using lines to make cleanup easier, go ahead and use them. 

Also, you’ll want to toss the blueberries in a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom of your muffins! 

Pin This Recipe

Yield: 11 large muffins

Skinny Blueberry Muffins

Skinny Blueberry Muffins

These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!

Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup Silk Unsweetened Cashewmilk*
  • 1/4 cup canola or vegetable oil**
  • 1/4 cup plain Greek yogurt***
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups fresh blueberries tossed in 2 tablespoons flour (helps prevent sinking)


  1. Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.
  3. To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.
  4. Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
  5. Add the blueberries and fold gently to incorporate. I haven’t tried the recipe using frozen blueberries but if you do, I recommend adding them to the batter frozen because they’ll run and bleed less than if thawed, adjust baking time accordingly if necessary.
  6. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the cavities of the prepared pan, filling each cavity about 3/4-full. Tip – Add a couple blueberries to the top of each muffin for a nice pop of color.
  7. Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.
  8. Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.
  9. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.


*Silk Unsweetened Vanilla Almondmilk or another milk may be substituted

**Liquid-state coconut oil may be substituted

***I used 0% fat but other Greek yogurt or sour cream may be substituted

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 151mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g

Even Blueberry Breakfast Recipes: 


The Best Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. 

The Best Vegan Blueberry Muffins — An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make! 

Blueberry Muffin Tops – If you like to eat just the tops of your muffins, you’re going to LOVE this EASY recipe for soft and tender blueberry muffin tops bursting with juicy berries in every bite!!

Blueberry Banana Muffins — The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they’re under 100 calories each. 

Blueberry Dutch Baby Pancake — Why bother flipping individual pancakes when you can make one big one and bake it!

Blueberry Dutch Baby Pancake - Easy Recipe at

Blueberry Baked Pancakes — Craving pancakes but not the work of standing at the stove flipping them? Make these EASY oven baked pancakes with only THREE ingredients!!

Blueberry Coffee Cake with Streusel Topping — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. I used fairlife fat free milk instead of cashew milk. My family loves them, they think they should be available in the fridge at all times lol. I calculated the calories for the ingredients I used and it only came out to 154 calories. They’re so delicious and low calorie, I can enjoy them whenever I please.

    Rating: 5
    1. That’s great that you love them and that the nutrition stats are great and you can enjoy them whenever you please!

  2. I substituted unsweetened applesauce and they have turned out great!Thx for the tip on a 425 degree oven for 5 min. They have a nice dome on top!

    Rating: 5
    1. I am glad they worked out great for you with the unsweetened applesauce and glad you like the 425F for 5 min tip!

  3. The best ever Skinny muffin I’ve ever tasted! Never used Cashew silk before, delicious.I’m a WW member and believe me the best.

    Rating: 5
    1. Thanks for the 5 star review and I’m glad these are the best skinny muffins you’ve ever had! And yes, cashew milk is GREAT for baking and things where you need a milk-like product for a recipe. It’s my go-to, always!

  4. I loved these blueberry muffins! This will be my go-to recipe from now on. I did make some substitutions: I used almond milk; I subbed maple syrup for sugar (and per info I read online I used about 1/3 cup maple syrup and reduced the liquids by about a tablespoon each); I used 2% greek yogurt; and avocado oil because it’s what I had and it’s a very healthy, neutral oil. I had fresh blueberries from my local farmers market. It all turned out so delicious! I brought a bunch into my office and my coworkers raved about them! This recipe was so easy and took little time. And on my WW each muffin (I made a batch of 12) came to 3 points. I only have eaten one so far but honestly I wanted to shove them all into my mouth! I held back and put the rest in the freezer. My coworkers are already asking me when I’m going to bring them more. I definitely look forward to exploring more of your recipes. Thank you!

    Rating: 5
    1. Thanks for the 5 star review and it’s great this will be your new go-to recipe from now on! Thanks for sharing the various changes you made and that it all worked out and coworker are already asking for more!

  5. I have made this recipe so often and they come out great every time!  They are moist and have a cake like texture.  They are not overly sweet and freeze well when u are in a hurry in the morning and don’t have time to make breakfast.  I absolutely love this recipe and on WW it’s 4-5 points depending on your free foods list.  

    Rating: 5
    1. Thanks for the 5 star review and glad you have made these often with great success! Good to know about the WW points, too, for anyone keeping track.

  6. I did the math on calories and the entire batch would end up being 1800 calories!! A normal muffin has 157 calories so even if  you manage to get 15 muffins out of this recipe that would not be low cal at all!!!

    1. Stats are listed below the recipe for 11 generous muffins. 15 muffins, they would be about 25% less than what’s indicated:


  7. Was looking for a low calorie muffin recipe that didn’t require ridiculous ingredients I’d have to sell a kidney for. Super easy recipe, loved it! Only had almond milk on hand, so used that in place of cashew milk. Not overly sweet, and the sourness from the blueberries just added an extra punch. Will be my go to recipe – will even see if I can try and make it lower in calories next time! Thank you so much for sharing!!

    Rating: 5
    1. Thanks for the 5 star review and glad that this turned out great! And yes I agree, keeping it simple without using a bunch of crazy weird ingredients that are often found in low cal or ‘healthy’ type dessert recipes, totally get that and I would never do that to my readers!

  8. Thank you for this recipe! This has become my go-to recipe for muffins. I love the blueberry! I’ve tried adapting the recipe with apple-cinnamon muffins too, just swapping the same amount of chopped apple for blueberry. So good!

    Rating: 5
    1. Thanks for the 5 star review and glad this has become your go-to recipe for muffins and that you’ve even made an apple-cinnamon version, too!

  9. Amazing!!! I used a combo of half AP flour and half almond flour and it turned out great! I used the earth balance vegan butter in place of regular oil and used vegan coconut yogurt and almond milk with a splash of ACV to imitate buttermilk. Mmmm!!!! so good!! Will definitely be using this recipe again! 

    Rating: 5
    1. Thanks for the 5 star review and glad to hear half AP and half almond flour worked great as well as Earth Balance and the other tweaks too! Great to hear you’ll use the recipe again!

  10. I make 24 mini muffins. Cook at 375 for 16-17 min. Comes out perfectly and domes nicely.  I’ve made this recipe at least 1/2 dozen times now, and it turns out great everytime!  

    Rating: 5
    1. Thanks for the 5 star review and glad that these come out great as mini muffins. Thanks for sharing the baking time/temp you used so others can see it, too.

  11. Made these today, and they were DELISH! I didn’t have cashew milk since I am a rice milk type of girl but they still came out great! I’m only allowing myself to have one muffin a day, and I can already tell it’s gonna be quite the challenge! Thanks for the recipe!

    Rating: 5
  12. My son and I made these muffins together. They turned out really well first time I had ever made muffins. Receipt was easy to follow.

    Rating: 5
    1. Thanks for the 5 star review and glad you were able to bake with your son and that these turned out really well!

  13. These are wonderful and I even made them with gluten free flour ran out of veg oil had to sub olive was really worried but they are just fantastic

    Rating: 5
  14. This recipe turned out delicious. I made one minor change, I added a tbsp of lemon juice and zest. They came out wonderful. I am going to try the recipe with strawberries next :)

    Rating: 5
    1. Thanks for the 5 star review and I bet the lemon juice and zest added a great touch!

      If you try them with strawberries, LMK how it goes!

  15. Love this recipe! The muffins are moist and bursting with blueberries. I’ve made it with frozen blueberries before too. Using fresh blueberries is so much better.

    Rating: 5
    1. Thanks for the 5 star review and I am glad they turned out great and you love the recipe! Agreed about the blueberries, too :)

    2. I just made these they are awesome! Thank you for sharing the recipe. Added a teaspoon of lemon extract and used regular whole milk.

      Rating: 5
  16. Just made a batch I these for the hubs and my 17 yr old daughter. They were a hit! Hubby raved about them and had no clue they were skinny…well they were less skinny after I put the same crumb topping on these that’s on your red velvet muffins! :) :) Also, I subbed half of the sugar for Stevia to cut down on sugar/calories. Will definitely make again!

    Rating: 5
    1. Thanks for the five star review and I’m glad that the crumb topping as well as the stevia worked out well for you and that you’ll definitely make them again!

  17. This recipe has fewer WW smart points (5) than the actual WW recipe (8)! Going to the store now for blueberries and vanilla.

  18. These turned out great, however I changed the recipe a bit. I used 1/4 c of stevia instead of sugar. ( did not turn out sweet , which is what I like so you may want to add more) I used dried blueberries instead of fresh and because of that I increased the almond milk by 2 Tablespoons. I did not have Greek yogurt so I used blueberry activia. My baking experience, I’m a graduate of Wilton school Master series.

    Rating: 5
  19. I was looking for a healthier receipe and wasn’t disappointed. I did substitute the oil for Grapeseed instead and as I used the greek yoghurt used low fat yoghurt and the receipe was delicious!!!Many thanks

    Rating: 5
  20. I have not made this, but plan to. For those concerned with WW points, under the current Freestyle program, the Smart Points are 6 per muffin. Calculated on the recipe builder using unsweetened almond milk, nonfat plain Greek yogurt and vegetable oil. When you’re NOT as concerned with watching WW points, try her recipe called The Best Chocolate Cake with Chocolate Ganache. I make that for birthdays. It’s easy and delish!!!

    1. Thanks for the info on this recipe, I’m sure it will help others who read it. And I’m glad that you love the chocolate cake!

    1. Hi Karla, I have doing research on the coconut oil and there is less saturated fat (bad fat) in canola oil than there is in coconut oil. I used canola, unsweetened almond milk and substituted half of the sugar with stevia and each muffin is only 3 points in weight watchers.

  21. i just made the blueberry muffins mind did not brown. I wonder why? I followed the directions with the high heat then turned it down. I did use almond milk that is all i had. i would like to try them again.. they were also a touch spongy. if I could correct these problems i would bake them again.

    Rating: 4
    1. I am thinking you simply didn’t bake them quite long enough. Not brown and a touch spongy – I think another 3-5 mins in the oven would correct both issues.

  22. These are my family’s absolute favorite and our go to muffin recipe now. I also learned some amazing tip to get the domes. Thank you!!!

  23. Completely scrumcious muffins! I found this site by chance searching for blueberry muffins. I baked my first batch for my son’s visit over the bank holiday and they were extremely well received! I gave them the rest to take home! Now I need to shop for more blueberries to make another batch for myself! I don’t have a very sweet tooth and always reduce sugar in cake recipes, but these were just perfect! They were quick, easy and rose so high with a very fluffy and moist texture. Thank you so much for this gorgeous recipe which I will make frequently I’m sure 😉

    Rating: 5
  24. These were absolute amazing! The flavor of as phenomenal. Probably my all time favorite blueberry muffin recipe! I like that they are WW friendly as well!

    Rating: 5
    1. Thanks for the 5 star review and glad they are probably your all time favorite blueberry muffin recipe!

  25. Made these muffins using unsweetened almond milk, coconut oil and just about half of the sugar.  They came out delicious and plenty sweet!  This is my new “go to” recipe for blueberry muffins.  Thanks!!!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s your new go-to!

  26. Have you tried using whole wheat flour instead of all purpose? I know with most recipes you can do half in half, just wondering if you thought it would work using all whole wheat?

    1. I haven’t tried using it and although some recipes are ‘okay’ with half whole wheat and half AP, not sure if this is one that would work. I honestly wouldn’t do it and would get my whole wheat grains in another format rather than these muffins :)

  27. I wish the calories and fat were listed. We are doing weight watchers and would like to know how many points they are per muffin.

    1. Glad you loved them! I’m pretty sure if you read through the comments that other readers have posted the stats otherwise there are online calculators you can use that will do the data for you.

  28. These muffins were very light and tasty.  I’m not sure why there is not calorie count, it seems to me if one is going to post a recipe the is titled Skinny Muffins a calorie count should be included.  There are many calorie counters available on the internet.  I used one and put all the ingredients in and the calorie count came out to be 160 calories per muffin.    For those of you who are on Weight Watchers that is 4 points per muffin, not bad for a tasty muffin.  This is not low calorie although they were very good.  There are 24 grams of carbs in each muffin.

    1. The comment directly above yours also listed 4 smart points. I don’t have time to give stats on every recipe on my site which is why I linked to many handy calculators in this post for those who have the time and desire.

      Glad you enjoy the muffins!

  29. I just made the blueberry muffins  5 minutes ago. They are AMAZING. They aren’t too sweet, they’re moist and I’m on weight watchers so I am watching my points. They’re only 4 points and I am so glad I found your website! I look forward to trying more of your recipes. These were delicious!

    1. That’s awesome they’re only 4 points! I’ve been asked that before – and now I know :) Thank you and glad you loved them!

  30. So yummy but they’re more WW Smart Points than I was hoping for. Could I use unsweetened applesauce in place of the oil? 

  31. Appreciable”” “SKINNY BLUEBERRY MUFFINS” I hear you on biscuit liners. The last ones I utilized had a spotted example and they really DYED the container I was utilizing forever! Like, goliath pink polka dabs on the dish. I was shocked. In the event that it did that to a dish, what’s it doing to my internal parts? 

    These are fabulous, and simple, and all that I need in a biscuit!

  32. I had no clue there was even such an incredible concept as Cashew Milk! I wager it is flavorful!


  33. @Averie Sunshine

    yummy.! i love muffins.  Can’t wait to try them. Looks tempting on photos. i definitely gonna made them for my kids. Thanks for sharing.

  34. These were so good.  I added the recipe to MyFitnessPal so if someone is calculating their daily nutrition it is there under the name of Skinny Blueberry Muffins – Averie Cooks with 164 calories.

  35. I just made this (again!) and made a double batch this time :) they’re sooo good. my mom was really hesitant when i first made it because when i said i was making muffins, she automatically thought it would taste like the ones at stores. but then she ate two right after they came out of the oven. I used pastry flour to make these both times, so  i don’t know if that makes a big difference! and I love them because there are SO many blueberries. my biggest problem with buying blueberry muffins is that there are barely any blueberries! 

    1. Thanks for trying the recipe and I’m glad it came out great for you! And glad you impressed your mom :) Totally agree with too few blueberries in storebought muffins!

  36. Hi Averie, I just made these today.  They are delicous and so moist. They are so easy to make too.  Do you know how many calories each muffins is?  I would like to have a friend try them but she will only eat snacks that are a 100 calories or less.   
    Thank you

  37. Is there anything I can use as an egg substitution? My daughter is allergic, but these sound delicious and I love that there is so little sugar!

    1. Perhaps one of the egg-replacer products on the market that you’d normally use for your allergy-free baking needs since your daughter has egg allergies, you probably know more about them than I do! I’ve only made the recipe the way I wrote it so really can’t speak from experience about substitutions.

  38. I’ll give this recipe a 10++++ . My eyes pretty much rolled all the way back when I took my first bite! Amazing taste! Moist and delicious. The dome top is exquisite! I’ve always wondered how to create those beautiful domes — now I know! Thanks so much!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And glad you know how to make the dome now!

    1. Glad that helped, and yes that’s a baking trick with baking with any fruit you don’t want to sink, works fairly universally.

      1. Does it prevent it from getting “wet” if you know what I mean? All m y cakes get ruined when I put in some juicy fruits like peaches.. :(

  39. Hi Averie,
    I also got to make these, it seems like I’m not the only one you had dying to make it the day you posted it! :P My baby is now almost 9 months, so I let her try it. And Averie her smile was so cute. She loved it. lol And I did too, very tender muffins. Cant wait to see what else you will post this week. P.S. isnt this weather ridiculous? It is so hot, it makes my blood curdle to think that schools actually allow recess time (for my 2nd grader).

    1. It is SO CRAZY HOT my kitchen was 91F today, plus humidity, plus photography lights. No a/c, so miserable, and I was baking my ‘fall’ recipes…oh my. My 3rd grader has a/c in her school but they go out for recess and eat outside.

      So glad you made these today too! And what are the odds the two people that made them today both gave them to their lil ones :) Glad they were a hit, I’m sure the smile was priceless!

  40. I just pulled a batch of these out of the oven and they smell divine!  My 3 year old has one cooling currently as his bedtime snack. Thanks for a fantastic muffin recipe!

    1. I love it when people make my recipes the same day I post them! Thank you :) And your 3 year old is lucky to have such a great snack!

  41. Gorgeous!! And amazing how healthy they are – blueberry muffins are such a classic so it is lovely to have one that works for everyday eating. Added to the list to try! <3

    1. Something about the classics, there’s a reason they’re classics. Blueberry muffins pretty much trump all others.

  42. That’s what I love most about skinny recipes – you can have seconds, thirds, or sometimes fourths! :D

    1. When they’re not a bazillion dollars, I love using fresh! 11 months of the year though, that doesn’t usually happen.

  43. Love the blueberry overload and how juicy and soft these look. Mmmm blueberry muffins are by far my favorite.

  44. I love these low-fat little-sugar muffins!!  And blueberry muffins are my favorite!  Definitely making these!!  Pinned!

  45. I love any recipe that only requires one bowl. The texture looks great and a lighter version is always a nice option to have. A fresh berry muffin seems like another way to extend summer before pumpkin season starts!

    1. I’ve already started baking soooo many pumpkin recipes and I actually made these 3-4 weeks ago when summer was still in full swing. Then again, it’s 95F in San Diego due to a hot snap and so it still feels like summer!

  46. I hear you on muffin liners. The last ones I used had a polka dot pattern and they actually DYED the pan I was using permanently! Like, giant pink polka dots on the pan. I was horrified. If it did that to a pan, what’s it doing to my insides?
    These are fantastic, and easy, and everything I want in a muffin!

    1. Omg that is quite the story!! And yes if it’s that toxic to the pan, what is it doing to our body! The last time I used liners for some cupcakes I swear I could taste the dye on the cupcakes. No thanks :)