Blueberry Angelfood Muffins

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Cake:

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