Prepare muffin pans with oil spray or line with paper liners. Beat egg, stirring in milk, oil and honey. Then add in the dry ingredients, stirring just until moistened (may be lumpy). Finally gently stir in the blueberries and seeds.
Fill muffin cups ⅔ full and bake 20-25 minutes or until golden brown.
Recipe by OurKidsMom at https://www.ourkidsmom.com/gluten-free-blueberry-chia-seed-muffin-recipe/