Gluten Free Cornmeal Blueberry Cookies

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl stir together the flours, sugar, baking powder, and salt. Place the blueberries in a small bowl; toss with 2 tablespoons of the flour mixture; set aside.

Stir the butter, eggs, and vanilla into the remaining flour mixture until combined and a dough forms. Stir in blueberry mixture. Divide the dough into 24 pieces and shape into balls. Arrange dough pieces on prepared cookie sheets.

Bake for 10 to 12 minutes or until beginning to brown around edges. Remove and cool on wire racks.