Blueberry Angel Food Muffins

1 1/2 cups egg whites (from about 1 dozen eggs), at room
temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest freshly grated
1 1/2 cups fresh or frozen blueberries

Glaze:
3 tablespoons lemon juice
1 cup confectioners' sugar

Preheat the oven to 375 degrees F.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip
the egg whites until foamy.
Add the cream of tartar and salt and continue whipping until soft peaks
form.
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times.
Fold into the egg whites, then fold in the vanilla, zest, and blueberries.
Scoop the batter into paper lined large muffin cups.
Bake until light golden brown, 25 to 30 minutes.
Cool to room temperature.

Preparation:
Stir the ingredients together until smooth.
Dip the tops of the muffins into the glaze.