Preheat the oven to 375°F (190°C).

Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.

To make the homemade buttermilk, in a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold.

In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.

Add in the eggs, pure vanilla extract, and pure almond extract and mix until combined and smooth.

Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.

Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.

Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.

Gently fold the floured blueberries into the muffin batter.

Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.

Sprinkle the tops of the muffins with the turbinado sugar (raw sugar).

Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean.

Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!

Store the completely cooled muffins in an airtight container.