Heat the oven to 375F. Grease the muffin tins with a little oil or line it with paper or foil muffin cups.
Mix together the flour, sugar, salt, baking powder, and cinnamon in a medium bowl.
Beat together the egg, milk, and oil in a large bowl.
Add the dry ingredients to the wet ingredients and stir just enough to combine everything. If the batter is very dry and does not come together easily, add another 1 to 2 tbsp milk.
Gently fold the honeyberries into the batter.
Distribute the batter among the muffin cups, filling them about 2/3 full.
Bake for 12-13 minutes (mini) and 20-25 minutes (large), until the muffins are browned on top and a tooth-pick inserted in the centre of a muffin comes out clean.
Remove the pan from the oven and let rest for 5 minutes before removing the muffins. Serve warm or at room temperature (or cover tightly and keep at room temperature for up to a couple days).
Yield 6 muffins (large) and 24 mini muffins.
