Blueberry And Flax Munchkin Muffins

• 1 11/17 piece of parchment paper, unbleached if you like.
• 1 12-cup muffin tin
• 3/4 cup butter, melted and cooled in a medium-sized bowl
• 1 cup light brown sugar
• 1/2 cup whole milk
• 1 large egg at room temperature
• 1/2 cup ground flaxseed
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Maldon salt, crushed
• 1/1/2 cups big, fat juicy blueberries, fresh or frozen

1. Preheat oven to 375 degrees F.
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.
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.
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.
5. Sprinkle in your fat blueberries and make sure they folded in to every part of the batter.
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.
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.
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!

parchment paper, butter, light brown sugar, milk, egg, ground flaxseed, whole wheat flour, baking powder, ground cinnamon, salt, big

Taken from food52.com/recipes/16668-blueberry-and-flax-munchkin-muffins (may not work)