Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour. spray a 6-cup muffin tin with vegetable oil cooking spray. evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking. in a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. fold in the blueberries and fill the 6 muffins cups evenly with the batter. place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. remove from oven and let cool before refrigerating. serve warm with butter or cold with cream cheese.

Target recipe: preheat oven to 400 degrees. grease 12 (3 x 1 1/4-inch) muffin cups. in a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. in another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended. make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. stir in the blueberries. spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar. bake 20 to 25 minutes.