Gluten Free Blueberry Swirl Muffins

INGREDIENTS

2 cups

fresh or frozen blueberries

3/4 cup

granulated sugar

2 tbsp

lukewarm water

1 3/4 cups

basic gum-free gluten free flour blend (162 g superfine white rice flour + 54 g potato starch + 29 g tapioca starch/flour)

1/2 tsp

xanthan gum

1/4 cup

cornstarch (or try arrowroot)

1 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

kosher salt

8 tbsp

unsalted butter, at room temperature

eggs (100 g, weighed out of shell) at room temperature, beaten

1 tsp

pure vanilla extract

1 cup

buttermilk, at room temperature