Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugar until light. add eggs one at a time; beat well after each addition. beat in vanilla, lemon juice, and lemon rind. do not worry if it looks curdled. reserve 2 tbsp flour for blueberries. combine remaining flour, cornmeal, baking powder, and baking soda. add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. toss reserved flour with blueberries and toss to coat; stir into batter gently. spoon batter into buttered (or pam'd) muffin cups, or cups lined with muffin liners. batter should come almost to top of pans. bake in a preheated 350f oven for 25 to 30 minutes, or until just turning golden. remove from pan and place on wire racks to cool.

Target recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.