Blueberry Muffins

Blueberry Muffins
adapted from eatingglutenfree.com

1/2 c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp vanilla
2 tsp. baking powder
1/4 tsp salt.
3/4 tsp xanthan gum
1/2 tsp lemon juice
1/2 c. sour cream
1 1/2 c. featherlight mix
1/2 c. GF mix
1/2 c. milk
2 1/2 c. fresh or frozen blueberries

Heat oven to 375°. Grease muffin pans.

In a bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Add blueberries, stir until mixed.

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.