Divide egg whites and let them come to room temperature, about 30 minutes.
In another bowl combine flour, corn starch and 1/2 cup of the sugar. Sift 3 times or whisk thoroughly to combine. You can also run the mixture through a food processor.
Add cream of tartar, vanilla and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add the remaining sugar a tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Gradually fold in the flour mixture about 1/4 cup at a time. Fold in blueberries and lemon peel.
Line muffin tin with paper cups and divide mixture evenly. Bake at 375 °F (190 °C) for 14-17 minutes or until they spring back when lightly touched.
Remove from pan immediately and cool on wire rack.
There are 80 calories in 1 serving of Angel Blueberry Cupcakes.