Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream together butter, sugar, lemon oil or zest, and vanilla. add egg yolks or eggs one at a time and beat well after each one. in a small bowl, combine buttermilk or milk/yogurt, water, and lemon juice. in a third bowl, sift together flour, baking soda, and salt. alternately add dry ingredients and wet ingredients to butter mixture beginning and ending with dry. fold in blueberries. spoon evenly into 24 muffin tins. bake in preheated oven at 425 degrees for 7 minutes. reduce oven heat to 325 degrees and bake for another 10-12 minutes or until the muffins spring back when touched on top. remove from tins and cool on wire rack.

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.