Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350*. grease and flour a 12-cup muffin pan; set aside. in a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt. in a small bowl, combine buttermilk, butter, and eggs; add to flour mixture; stirring just until combined. gently fold in blueberries. divide batter among cups of prepared pan. bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. remove from pans and let cool on wire racks.

Target recipe: heat oven to 375 degrees. coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray. in mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly. sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended. gently stir in 1 1/2 cups of the blueberries. spoon batter into prepared muffin tin cups, dividing equally. top each muffin with a few of the remaining blueberries. bake about 20 minutes or until pick inserted into centers comes out clean. cool on rack.