Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. place cupcake liners into a 12 cup muffin tin. whisk the milk, oil and egg together. gently stir in the flours, sugar, salt and baking powder until most of the flour has been incorporated. add up to 1/4 cup more flour if the batter is too wet. fold in the blueberries just until evenly distributed. if you overmix the batter the muffins will turn out tough. fill each muffin cup 2/3 full. sprinkle the muffins with 1/2 t sugar if desired. bake for 15-18 minutes, until the tops are brown and a toothpick inserted into the center comes out with dry crumbs. remove from the muffin tin and cool. store any leftovers in a plastic bag.

Target recipe: preheat oven to 350°f. line 12 to 14 muffin cups with paper liners. sift together flour, baking powder and salt; set aside. beat together butter or margarine, sugar substitute, 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.