Preheat oven to 350 degrees.
Line a 12 cup muffin pan with paper liners.
In a stand mixer add the butter (regular or vegan) and the white sugar and beat.
Scrap sides of bowl and beat again.
Add the eggs and jam and beat again.
Scrape sides of bowl.In a small bowl whisk the gluten free flour, salt, baking soda and baking powder.
Alternately add the buttermilk (or sour goat milk) with the gluten free flour blend.
Mix on medium speed until batter is smooth.
Divide batter evenly into the muffin liners.
Bake in oven for 18-20 minutes.
Remove and cool.