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