I put together a gluten free blueberry muffins recipe. It works out better if you grind your flours before baking with them when you are using gluten free flour so it is not as grainy. Also make sure to add the xanthum gum. It helps them stick together better.
1Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
2Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. It is slightly grainy. I used fresh blueberries
3Divide batter evenly between muffin cups, filling each about three-fourths full.
4Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or move to wire rack to cool completely.