| • | Preheat oven to 375 Degree Celsius.
|
| • | Grease and flour a cupcake pan and toss the blueberries with flour.
|
| • | Mix together remaining flour, cornmeal, baking powder and salt in a blender.
|
| • | On medium-high speed, beat the 2 egg whites to stiff peaks.
|
| • | Beat in the extra egg and apple sauce. Alternately beat in flour mixture and 1 cup milk. Fold in blueberries.
|
| • | Put the mixture among the cupcake pan. Bake for 25 minutes, or until toothpick inserted comes out clean.
|
| • | Let the pan cool for 10 minutes. Remove muffins from the pan and put them on a cooling rack.
|
| • | For the topping, mix sugar, milk and lemon zest, and sprinkle completely over cooled muffins.
|
| • | Blueberry Corn Muffins are ready to serve. |
