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Gluten Free Blueberry Lemon Corn Muffins

1 Cup Blueberries
1 1/3 Cup Gluten Free Flour (or all purpose flour crying )
½ Cup Cornmeal
2 tsp Baking Powder
1 tsp Salt
2 Egg Whites
½ Cup Sugar
1 Egg
2TBS Melted Butter Cooled
1 Cup plus 1 TBS Fat Free Milk
1 Cup Confectioners' Sugar
1 tsp Grated Lemon Zest

Preheat over 375
Line 10 Muffin Cups with liners
Toss Blueberries with 1 TB flour, set aside
Mix together remaining Flour, Cornmeal, Baking Powder, and Salt
On Medium-High speed, beat Egg Whites to stiff peaks
Beat in sugar
On Low speed beat in Egg and Butter
Alternately beat in flour mixture and 1 Cup Milk
Fold in Berries
Divide among liners

Bake 25 Minutes or until toothpick inserted comes out clean
Cool in pan 10 minutes
Remove from pan and put on cooling rack

Mix Confectioners' Sugar, 1 TBS Milk, and Lemon Zest
Drizzle over muffins

Calories per Muffin 209 - 2g Fat