Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375. spray a muffin tin with vegetable oil cooking spray. in a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended. fold in the blueberries and fill the 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. notes: adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it. i also made these substituting flavored splenda syrup for the club soda and powdered splenda, with good results.

Target recipe: in large bowl, combine bran, flour, sugar, baking powder and baking soda. in another bowl, mix together eggs, buttermilk, oil and molasses. pour egg mixture into bran mixture and stir to moisten. do not overmix. fold in blueberries. spoon batter into nonstick or paper-lined large muffin tins, filling almost to top. bake at 375 degrees for 25 minutes or until firm to the touch.