Blueberry Flaxseed Upside-Down Cakes

• 6 tablespoons (85 g) butter, melted
• 3/4 cup (90 g) cake flour
• 1/3 cup (110 g) flaxseeds
• 1 teaspoon (5 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1/3 egg
• 1 cup (120 ml) milk
• 1/2 cup (100 g) brown sugar
• 1 cup (115 g) blueberries
• 2 tablespoons (30 ml) raw sugar

1. Preheat the oven to 350F (180C).
2. *
3. 1.
4. Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin.
5. 2.
6. Combine the flour, flaxseeds, baking powder, and salt in a small bowl.
7. 3.
8. Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl.
9. 4.
10. Add the flour mixture and whisk until smooth.
11. 5.
12. Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter.
13. Sprinkle with the raw sugar.
14. 6.
15. Bake the cakes for 20 minutes or until golden brown.
16. Allow to cool, and then wrap each in parchment paper.
17. *
18. *An adult helper should handle this step.

butter, cake flour, flaxseeds, baking powder, salt, egg, milk, brown sugar, blueberries, sugar

Taken from www.epicurious.com/recipes/food/views/blueberry-flaxseed-upside-down-cakes-355051 (may not work)