Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the blueberries and pineapple in a sauce pan on medium to high heat. whisk together the muffin mix and 1 teaspoon cinnamon in a bowl. sprinkle the mixture evenly over the fruit. cover the pot and cook over medium heat until steam just begins to escape from the lid, about 5 minutes. reduce the heat to low. cook for about 20 minutes or until the fruit is bubbly and the topping is firm to the touch. spoon into a bowl or cup and top with fresh whipped cream or other desired toppings. serve and enjoy!

Target recipe: combine flour, baking powder and salt. in a large bowl, cream the shortening and sugar. beat in the egg. beat in the milk, almond extract and lemon rind. gradually blend in the dry ingredients. fold in the blueberries. cover and chill for at least 4 hours.preheat oven to 375°. drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets. bake for 12-15 minutes, until pale golden. transfer to wire racks to cool. notes: canned or frozen blueberries can be used, but fresh gives the best results.