Preheat your oven to 350 degrees F, line a 12 cup muffin tin with muffin liners and set aside.
In a medium bowl, mix your beaten eggs, buttermilk, butter, and vanilla extract until combined. Set aside.
In a separate large bowl, whisk together your gluten free flour, baking powder, baking soda, and both sugars until combined. Make sure to break any brown sugar clumps.
Pour your buttermilk mixture into your flour mixture. Mix until JUST combined. Mix in any add ins if you are using any.
Fill your muffin liners 3/4 full with your muffin batter, and bake for 18-20 minutes or until a toothpick inserted into the middle of a muffin comes out almost clean.
Allow to cool in the pan for 10-15 minutes and then transfer to a wire cooling rack to fully cool and enjoy!
