Blueberry Corn Muffins Recipe

• 1 cup Blueberries
• 1-1/3 cups All-Purpose Flour
• 1/2 cup Cornmeal
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 Egg Whites
• 1/2 cup Sugar
• 1 Egg
• 2 tbsp Apple Sauce
• 1 cup Skim Milk
  
  
• Topping
  
• 1 tbsp Skim Milk
• 1 cup Confectioners' Sugar
• 1 tsp Lemon Zest (grated)

• 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.