Blackberry Breakfast Muffins

Preheat oven to 375 degrees. Spray muffin tins with cooking spray or line with cupcake liners. In a medium bowl mix flour, flax meal, wheat germ, salt and baking powder. Set aside. In a larger bowl, cream butter and brown sugar with an electric mixer for about 2 minutes. Add eggs one at a time and beat well. Remove bowl from the mixer. Add one third of flour mixture followed by one half of milk and fold until just combined. Repeat until all of flour and milk is folded in. Carefully fold in blackberries. Fill muffin tin evenly with batter. Bake for 20-25 minutes until slightly brown and a toothpick comes out clean. Use mini muffin pan and cook for 15- 20 muffins.