Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tbsp of mustard seeds with the tbsp of white wine and set aside. whisk together the cornstarch and water; set aside. press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that. in a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture. over medium-high heat, bring to a simmer, then let it cool. whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

Target recipe: preheat oven to 375°f. mix dry ingredients. add liquid ingredients and mix until smooth. fold in blueberries. line muffin pan with paper liners. fill each muffin paper to about 3/5 full. bake for 20 minutes or until muffins are golden brown. cool on rack.