Preheat oven to 375 degrees. Line muffin tin with 10 cupcake liners. Whisk egg, Greek yogurt, vanilla and brown sugar in a bowl. In another bowl, whisk together flour, Flax Chia Coconut, cinnamon, baking powder, baking soda and salt.
Add dry ingredients and stir gently until combined. Divide batter into cupcake liners. Then bake for 20 minutes. Best served warm with Barlean's Coconut Oil instead of butter.
Instead of the blueberries, another delicious combo is raspberries and chocolate chips if you want a sweeter option.