As you guys can probably tell by now, I am a huge advocate of muffin making. I bake them often, and many times I like to feature them here on the blog. This is because, in my eyes, muffins may be the world’s most perfect food.
They are simple to prepare, they taste kinda like cake, and there are endless variations to be thought up. I could probably make muffins every single day and never repeat a flavor combo even once… at least for a year or so. And I’d relish every single minute of it. ♥
You know what else I love about muffins? My picky two year old will eat them for breakfast. She has a hard time agreeing to putting anything in her mouth that’s not a “leaf” (kale salads, raw spinach, etc.) or a cookie. Yet, every single muffin I’ve ever fed her has been happily gobbled up–mostly by her, sometimes by the dog. She’s also into sharing.
When I make muffins these days, I like to jam them full of mix-ins to balance out all those leaves. ;) These are typical blueberry muffins with a few extras–buckwheat, zucchini, and banana–added in for good measure.
Loaded Blueberry Muffins ~ Vegan and Gluten Free
Preheat oven to 350 °F.
Line two standard sized muffin pans with 18 paper liners.
In large bowl, combine together all wet ingredients and stir well.
In separate bowl, whisk together all the dry ingredients until combined. Gradually add in dry ingredients to wet ingredients until very well incorporated. Your batter will be thick.
Drop about 1/4 cup batter into each muffin cup and sprinkle lightly with brown sugar.
Bake 25 minutes, or until tops are very lightly golden brown. Let cool briefly before eating.