Vegan Blueberry Tea Cupcakes

1 cup Kikkoman unsweetened soy milk
4 blueberry teabags or 2 tablespoons loose blueberry tea
2 tbsp blueberry jam
1/4 cup canola oil
6oz container (1/2 cup) blueberry coconut milk yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 375 degrees F and line tin with cupcake liners or baking sheet with 12 silicone muffin cups. In a small saucepan heat soy milk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible. Discard tea bags and over medium heat stir in jam until dissolved.
In a large bowl mix together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, and salt into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

Altered from Vegan Cupcakes Take Over the World