Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. line the cups of a muffin tin with 12 paper liners. set aside. combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. stir well; set aside. using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. add eggs and process 15 seconds. scrape down side of container with a spatula. with processor running, pour melted butter through food chute. process another 10 seconds. add milk and process 5 seconds. add dry ingredients to container and mix with 4 to 6 half-second pulses. with a spoon, fold in blueberries. pour an equal amount of batter into each muffin cup, filling each about 3/4 full. bake 30 minutes in the middle of the oven. cool on rack 15 minutes.

Target recipe: preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm.