1 cup organic Coconut Sugar
1/2 cup Oil
1 teaspoon Pure Vanilla Extract
1 teaspoon Orange Extract
1 cup Sour Cream
2 cups Self Raising Flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 & 1/2 teaspoons of ground Ginger Masala Chai blend
2 cups Fresh Blueberries
Preheat the oven to 400°F. Spray a muffin tin with nonstick spray or place cupcake liners in 16 cavities.
Beat the sugar and oil until it looks like wet sand.
Add the eggs, extract, and sour cream and beat again.
Stir together the flour, baking soda, baking powder, salt, and spices.
Slowly add to the wet mixture until everything is mixed in.
Stir in the blueberries gently.
Spoon the mixture evenly into the prepared pan.
Bake for 18 minutes, or until a toothpick inserted in the center of one comes out mostly clean.
Remove the pan from the oven. Let the muffins cool in the pan for 2 minutes, before gently turning them onto to a wire rack.
Cool completely before storing in a loosely sealed container.