Blueberry-Lemon-Ricotta Cupcakes

To prepare cupcakes: Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk 1 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and 1/4 teaspoon salt in a large bowl.

Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, 1/4 cup lemon juice and vanilla in a medium bowl. Add the egg mixture to the flour mixture; whisk just until combined. Toss blueberries and the remaining 1 tablespoon all-purpose flour together in a small bowl; gently fold into the batter.

Divide the batter evenly among the prepared muffin cups (about 1/4 cup each). Bake until a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cool in the pan on a wire rack for 5 minutes, then turn out onto the rack to cool completely, about 20 minutes.

To prepare glaze: Whisk confectioners' sugar, lemon juice and salt in a small bowl. Whisk in water as needed until the consistency is smooth and very thick.

Top each cupcake with 1 teaspoon glaze. Garnish the cupcakes with additional blueberries and lemon peel twists, if desired.