Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375*. prepare muffin tins: grease or paper-line one 12-cup and one 6-cup tin. in medium bowl, combine cake mix, flour and baking powder. stir to blend. in a large bowl, whisk eggs, milk and oil. add to dry ingredients, stirring just until blended. fold in blueberries. spoon batter into prepared muffin tins. bake for 17 to 23 minutes, or until lightly browned and set. note: thawed, frozen blueberries may be used. if berries are damp, toss with a spoonful of flour before mixing into batter.

Target recipe: preheat oven to 350. coat 12 muffin cups with cooking spray. sift together the flour and baking soda. in a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries. pour the wet ingredients into the dry. fold together with a rubber spatula until the batter is moist yet remains slightly lumpy. pour into muffin cups and bake 30 to 35 minutes.