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 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.