Preheat the oven to 350°F.  Line 12 regular size muffin cups with paper liners.  Set aside.

Whisk together the rice flour, cornstarch, baking powder, baking soda and salt.

Cream the butter, vanilla, and sugar together until light and fluffy.

Add the eggs all at once, mixing on medium to combine.

Add the milk and xanthun gum, mixing to blend.  At this point the mixture will most likely curdle or break.

Mix the flour in all at once on low until a smooth batter forms, about 2 minutes.

Smash the frozen fruit as above.

Add it along with the nuts, blending them in.

Fill the cups about ¾ full.  Sprinkle with sanding sugar or Swedish Pearl Sugar if using

Bake for 22 to 25 minutes or until a tester comes out clean. Cool.