* For gluten-free flour I use
Cup4Cup Multipurpose Flour.
* You could easily substitute all purpose flour for the gluten-free flour (same amount).
* I recommend using
SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Recipe can easily be doubled.
* Storage: Muffins can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Warm up thawed muffins at 300°F oven for about 10 minutes before serving.