Preheat the oven to 350 degrees. Mix the dry ingredients together: flour, flaxmeal, sugar, baking powder, and salt.

Add the milk, egg, and oil, and mix until just combined. Fold in the jam and stir 3-4 times around the bowl, not mixing it in with the batter entirely. I used just over ¼ cup for the mixing and then reserved the rest for swirling in the tops of the muffins.

Fill your muffin tins about ¾ of the way full and swirl a little bit of jam through the top for some extra sweetness and a pretty design. Bake for 15 minutes or until tops are golden brown and spring back when you press them. Sprinkle with powdered sugar before serving.