Gluten Free blueberry muffins

•  2 cups (about 280 g) Bob's Red Mill GF 1-to-1 baking flour
• 2 t baking powder
• 1/2 t salt
• 1/4 t cinnamon
• 7 T butter
• 3/4 c sugar 
• 1 t vanilla extract
• 3 eggs
  
• 1/2 c buttermilk (or try yogurt)
  
• 1 1/2 c blueberries
• walnuts or choc chips optional 

1. Grease muffin pans (made 18 muffins) or line with paper baking cups. 

2. Whisk together flour, baking powder, salt, and cinnamon.

3. Cream butter, sugar, and vanilla. Add eggs one at a time. Add half flour mixture and beat until blended, add buttermilk, then add remaining flour and beat until blended. Gently fold in blueberries. If you have time to let the batter rest for 30 minutes at room temperature, this allows the flours to absorb the moisture better, which helps reduce the gritty texture present with some gluten free flours. Spoon into pans. I sometimes add nuts or choc chips to half of them after I've spooned out some. 

4. Bake at 375 for 25-30 minutes, rotating pans halfway through. Rest in pans on the counter for 10 minutes and then transfer to wire racks.