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1
Preheat oven to 375 degrees F.
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2
Take your parchment paper and cut it into 12 even squares. Place the paper squares and your muffin tin to the side while you get on with the batter.
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3
Take your melted butter, and if it's already in a medium-sized bowl, great. If not, transfer it now. Dump the brown sugar over the butter, pour the milk over that, and add the egg in too. Whisk it all together.
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4
Switch to a rubber spatula now. Measure and pour the ground flaxseed over the liquid ingredients, followed by the flour, baking powder, cinnamon and salt. Mix it all together with your rubber spatula.
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5
Sprinkle in your fat blueberries and make sure they folded in to every part of the batter.
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6
Take your little paper parchment squares and, using the round bottom of a same-sized glass, push each one into the muffin cup. If it doesn't stay it's okay, you just want the imprint of a circle on the crinkled paper.
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7
Using two soup spoons, dollop the blueberry munchkin matter into each piece of parchment in your muffin cup. Do it until all the batter is used up.
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8
Slide onto the middle rack in the preheated oven and set the timer for 20 minutes. If they seem raw after this time then leave them for another 2-3 minutes but they'll continue to cook as they cool in the tin!
