Combine all of the dry ingredients and blend together well, leaving no clumps. Store in a half gallon jar until ready to use.
Combine wet ingredients and then add in the gluten free muffin mix. Blend well but don't overmix the batter.
If you add any add-ins, fold them in gently after mixing the batter.
Drop into greased or lined muffin tins and bake at 400 degrees for 15 minutes or until a toothpick comes out clean.
Remove the muffins from the pan as soon as you can and place them on a wire rack to cool down.