Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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.

Target recipe: place oven rack in top 1/3 of oven. pre-heat to 400. line 12 muffin cups with liners and lightly spray liners with nonstick spray. sift together flour, baking powder and salt. set aside. beat margarine at medium speed with mixer until creamy. gradually add splenda and honey, beating until light and fluffy. add eggs one at a time, beating until blended after each addition. stir in vanilla. alternately add flour mixture and milk beginning and ending with flour. beat at low speed until blended after each addition. fold in blueberries. spoon batter evenly into paper-lined muffin cups. bake 20-22 minutes or until golden brown. remove from pan immediately and cool on wire rack.