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1. Preheat your oven to 375u00b0F.
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2. In a bowl, mix the flour, baking powder, baking soda, and salt together and set aside.
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3. In another bowl, mix softened butter and sugar together. (Note: I did this by hand with very soft butter. Gluten Free Girl points out that if the batter is overmixed the muffins will not rise, so I wasn't going to take any chances. Mixing by hand took no extra effort and the muffins came out just fine.)
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4. Add the eggs to the butter and sugar one at a time, mixing after each addition.
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5. Mix the yogurt and sour cream. Add 1/3 of the flour mixture to the butter/egg/sugar and stir in. Next add 1/3 of the yogurt mixture and stir in. Alternate adding flour and yogurt mixture into the batter until mixed well. Add the oil once you are done adding everything.
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6. Add the frozen berries. Steal a few for yourself and think about summer being not so far away.
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7. Oil or grease your muffin pan and sprinkle some of the gluten free flour (or cornstarch) in each cup. Fill 2/3 of the way.
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8. Bake for 30 minutes or until tops are light golden brown and hard to the touch. (Note: I also made mini-muffins, which took 15-20 minutes.)
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9. Remove from oven, wait 2 minutes and then remove from the pan. Enjoy warm, and definitely pop day-old muffins in the microwave for a few seconds before eating for a fluffier texture.
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(Recipe adapted from Gluten Free Girl.)
