Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter or margarine until light- add eggs one at a time; beating well after each addition. beat in vanilla, lemon juice and rind (do not worry if mixture looks curdly). reserve 2 tbsp flour for the blueberries. combine remaining flour, cornmeal, baking powder, baking soda and salt. add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. toss reserved flour with blueberries and stir into batter gently. spoon batter into buttered or paper-lined muffin cups. (batter should come almost to top of pan) bake in a preheated 350 degree f oven for 25-30 minutes or until golden brown. cool in pan for 5 minutes. and remove from pan and place on rack to cool completely.

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.