Blackberry Cupcake Muffins

Preheat toaster oven to 325ºF and grease 5 muffin cups.

In a large bowl, whisk together egg and coconut sugar until well combined. Add maple syrup, coconut oil, vanilla extract and buttermilk, whisking until all ingredients (especially oil) are well combined.

In a small bowl, combine whole wheat pastry flour, baking powder, baking soda and salt; stir to mix evenly. Gently whisk half of the flour mixture into the wet ingredients until only a few streaks of flour remain. Repeat with remaining flour mixture. Batter will be on the thin side. Carefully fold in chopped blackberries.

Using an ice cream scoop or measuring cup, fill muffin cups 2/3 full with batter. Drag a toothpick through the batter in a zig-zag pattern to eliminate any air bubbles from whisking. Bake at 325ºF for 20–23 minutes, turning the pan halfway through bake time. The edges will be golden brown and a toothpick in the center comes out crumb free when the muffins are ready. Allow muffins to cool in pan 10 minutes before transferring to a rack and allowing to cool completely before glazing.

For the chai spiced glaze:
In a small bowl or coffee mug, combine coconut butter, maple syrup and almond milk, stirring until a smooth glaze forms. Stir in chai spice blend and add more almond milk if necessary to achieve desired consistency.

To make your own chai spice blend, mix together 1/4 heaping teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground cloves.