Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375*. prepare muffin tins: grease or paper-line one 12-cup and one 6-cup tin. in medium bowl, combine cake mix, flour and baking powder. stir to blend. in a large bowl, whisk eggs, milk and oil. add to dry ingredients, stirring just until blended. fold in blueberries. spoon batter into prepared muffin tins. bake for 17 to 23 minutes, or until lightly browned and set. note: thawed, frozen blueberries may be used. if berries are damp, toss with a spoonful of flour before mixing into batter.

Target recipe: preheat oven to 400°f. grease a 12 cup muffin tin. in a large bowl combine flour, sugar, baking powder and salt. stir in walnuts and lemon peel. in a small bowl beat egg, milk, butter and vanilla. pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy). fold in blueberries. spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.