Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: muffins. cream together the butter and the sugar. beat in the egg. in another bowl, combine all of the dry ingredients. mix well. add dry ingredients alternately with milk to the butter mixture. stir until combined but not over beaten. fold in blueberries. fill greased muffin tin. sprinkle crumb topping over each muffin. bake at 400 degrees for 20 minutes. let muffins cool a few minutes before taking them out of the pan. crumb topping. combine the brown sugar, flour and cinnamon. cut in the butter to form pea-sized crumbles.

Target 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.