In a bowl, stir together the frozen blueberries, milk and vanilla.
In another bowl, whisk together the quinoa flakes, flaxseed meal, sweetener and salt. Dump the dry ingredients into the wet ingredients and stir together until fully incorporated.
Spray 2 ramekins (mine were 3½" in diameter) with cooking spray and scoop in the batter. Microwave for 4 minutes, or until the surface of the muffins spring back when tapped. Let cool, then enjoy!