Blueberry glutenfree muffins


Makes app. 24 servings

2 cups glutenfree flour

 2 tsp. baking powder

2 eggs

1 cup  light brown sugar

1 cup butter softened

 1 tsp. vanilla

 2 cups sour cream

 1 cup blueberries

 24 paper muffin models

 Combine eggs, sugar, vanilla, butter and sour cream into a creamy mixture.

Add flour with baking powder. Mix well. Carefully stir in blueberries.

 Fill paper models with the mixture.

 Bake at 350 F  for 25-30 minutes until goldenbrown.

 Let them cool on the rack.