Gluten Free Blueberry Muffins

Blueberry Muffins

2 cups 1-to-1 rice flour blend, divided

1 stick unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1/2 cup buttermilk
1-1/4 cups blueberries
1 teaspoon vanilla

Preheat the oven to 425 degrees, and line a muffin tin with baking cups or grease well. In a large bowl, add the sugar and butter and cream together until fluffy. Then add one egg at a time, beating well after each addition. Then mix in vanilla. Add one cup of flour and 1/4 cup of buttermilk and mix until all the flour is wet, then add the rest of the flour and buttermilk. Do not over mix; you just want no visible dry flour. Then gently fold in blueberries. Evenly distribute batter among the muffin cups. Bake for 15-20 minutes, or until muffins have a golden color.  Remove from oven and allow to cool for just a moment before transferring them to a wire cooling rack.