Blueberry Rice and Corn Flour Muffins

 

I am fairly new to combining different types of gluten free flours so I gained some knowledge from using this recipe from a great gluten free blog: http://thebrightersideofglutenfree.blogspot.ca/2011/06/cornbread-muffins.html 

I substituted the sugar for 1/3 cup of maple syrup and 2 tsp stevia. I used 1 cup of cornflour instead of half cornflour half cornmeal and used almond milk instead of regular milk. Then I added 1 cup of fresh blueberries. I thought these would make a nice breakfast muffin or for a snack. If you wanted more of a sweet muffin taste I would put in 1/3 cup of brown sugar as well. As you know we gotta watch the sugar with IBS!!!