These muffins are soft and fluffy. I send them to school with my oldest daughter as a snack to replace the fruit grain bars that contained gluten. If you aren't watching gluten you should be able to sub you regular flour back in for the amount I put here.
Gluten Free Buttermilk Berry Muffins
2 cups flour (I used Jules GF flour)
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup frozen berries (I used blueberries and raspberries)
1/4 teaspoon salt
3/4 cup buttermilk
1/3 cup canola oil
Combine dry ingredients.
In separate bowl mix together liquid ingredients.
Add berries to flour mixture
and mix until coated.
Dump into liquid and mix just until dry ingredients are wet.
Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) I filled mine fairly full.
Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean. Cool in pans for at least 5 minutes then finish cooling on rack.
Eat now or freeze for another time.