Desserts & Baked Goods - Heavenly Blueberry Corn Muffins

1 ¼ cup brown rice flour
¾ cup cornmeal
¼ cup plus 1 tbsp. organic cane sweetener
2 tsp. baking powder
pinch of salt
1 cup almond milk
¼ cup sunflower oil
1 large egg
¼ cup packed Clary Sage leaves
2 cups fresh blueberries

Preheat the oven to 375. Grease a set of muffin tins

Mix together the dry ingredients in a large bowl

Wisk together the wet ingredients and Clary Sage flowers in another bowl. Add to the dry ingredients and mix well. Fold in the blueberries.

Spoon the batter into the muffin tins and bake until the tops are lightly golden and a chopstick inserted in the center comes out clean, 25 mins. Remove from tins and serve warm.

Tweet