Gluten Free Blueberry Muffins

I make these muffins all the time!  My husband and son both love them and can't tell that they're gluten free.  I use fresh blueberries when in season & frozen ones the rest of the year.  Other seasonal berries would be a delightful substitution!

Ingredients:
1 1/2 cups rice flour
1/2 cup tapioca flour
(note, I have used 2 cups general GF all-purpose flour)
1 teaspoon baking soda
2 teaspoons baking powder
1 rounded teaspoon xanthum gum
1/4 teaspoon salt
3/4 cup sugar
5 tablespoons butter, melted & cooled (or vegetable oil)
1 egg (or egg substitute)
3/4 cup buttermilk (or milk substitute with 1 tsp lemon juice added)
2/3 cup fresh blueberries

Preheat oven to 350 degrees
Prepare muffin tins with liners or spray
Sift together flours, baking soda, baking powder, and xanthum gum in a large bowl.  Stir in the salt and sugar.
Whisk together the cooled melted butter, egg, and buttermilk in another bowl.  Make a well in the center of the dry ingredients and pour in the liquid mixture.  Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.
Divide the batter evenly between the muffin tins and bake for approx 25 minutes for 12 regular-sized muffins or 20 minutes for 24 mini-sized muffins; until a toothpick inserted in the center comes out clean.

These are good warm and last well.  We keep them in a zipper plastic bag in the pantry so they can be easily grabbed.  LittleA especially likes the mini muffins!  Either way, yummmmm.