2 ¾ cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
8 Tbsp (4 ounces) butter, or coconut oil
1 cup granulated sugar
1/3 cup coconut palm sugar
1 Tbsp orange zest, finely grated
2 large eggs, at room temperature
1 cup sour cream
1 cup orange juice
¼ cup Baobab Powder
2 cups fresh blueberries
Preheat the oven to 400 degrees (F). Line 24 small muffin tins with paper liners and spray lightly with non-stick baking spray. Set aside until needed.
In a large bowl, sift together the flour, baking powder, salt, nutmeg, and set aside.
In a separate large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, orange zest, and beat on medium speed until light and fluffy, about 3 minutes, scraping the sides and bottom of the bowl as needed.
Add in the eggs, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed.
Turn the mixer off and set the batter aside for a moment. In a spouted bowl or measuring cup, whisk together the orange juice and baobab powder then add the sour cream and whisk well to combine.
With the mixer speed on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with flour. Be sure not to over mix here. Fold the blueberries into the batter, mixing just until evenly combined.
Divide the batter evenly among prepared muffin tins.
Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with just a few moist crumbs attached. Cool muffins for 10 minutes in the pan before transferring to a cooling rack.