Blueberry Nuffins

originally from http://freerangecookies.com/Recipes.html
That's right, I called them "nuffins" because that's how Jadyn kept referring to these yummy little creations. It was way too cute to correct her. We all LOVED these muffins, in fact Jadyn ate abut 4 mini muffins in a row. This is now my official go-to muffin recipe, in fact, for anyone just switching to a gluten free diet this is a great starting recipe, you could even leave out the extra xantham gum if you don't have any!

Combine the following dry ingredients in a large mixing bowl:
2 and ¼ cups Pamelas Baking mix
3/4 cup brown sugar (you could substitute or decrease as you would like)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
Combine the following wet ingredients then add to large bowl:
2 eggs
1 cup soured milk or buttermilk
½ cup canola oil
1 teaspoon vanilla extract
1/2 tsp almond extract
Zest of one small orange (or any other citrus fruit!?
Fold in:
1 cup blueberries, lightly dusted with gluten free flour or reconstituted dried blueberries--I liked the dried blueberries because Jadyn couldn't smoosh them and get blue goo everywhere.
Preheat oven to 375 degrees. Fill paper greased muffin tins mostly all the way to the top. Sprinkle with Turbinado sugar. Bake for about 25 minutes. Mini muffins take about 10-12 minutes.