Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine the flour, baking powder and salt. in a large bowl, cream butter and sugar. add eggs, milk and vanilla; mix well. stir in dry ingredients just until moistened. fold in frozen blueberries. fill greased or paper-lined muffin cups two-thirds full. combine sugar and nutmeg; sprinkle over muffins. bake at 375° for 20-25 minutes or until a toothpick comes out clean. cool in pan for 10 minutes before removing to a wire rack. yield: about 2 dozen. note: if using frozen blueberries, use without thawing to avoid discoloring the batter. * when i made these the batter was very thick.i found it easier to use a ice cream scoop to fill muffin cups.

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.