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1. Preheat oven to 400 F.
2. Spray 6 large muffin tins with nonstick spray. Set aside.
3. In bowl, mix flours, sugar, baking powder, and lemon peel.
4. Make a well in the center of the mixture.
5. In a small bowl, beat the egg whites until foamy. Stir in the buttermilk, applesauce, and vanilla.
6. Add to the flour mixture. Stir until just moistened. Fold in the blueberries.
7. Spoon the batter into the prepared cups, filling each 3/4 full.
8. Bake for 22-25 minutes. Cool the muffins in the cups for 5 minutes.
9. Remove muffins and cool on wire rack.
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