Blueberry Corn Muffins

These muffins are almost too pretty to eat. I used a muffin pan that makes 6 large muffins so they would look more dramatic. Serve warm soon after removing from the oven, or serve split and broiled with maple syrup for breakfast. 1 cup cornmeal 1 cup gluten free All Purpose Flour Blend 1/4 cup sugar 2 tsp. baking powder1/2 tsp. xanthan gum 1/4 tsp. salt 1 cup rice milk 1 beaten egg 1/4 cup