Mini Blueberry Friands

Serves 24


  • 150g unsalted butter, chopped + melted butter for greasing
  • 1 tsp vanilla extract
  • 1 1/2 cups icing sugar
  • ¼ cup plain flour
  • 1 cup almond meal
  • 4 eggwhites, at room temperature
  • 1 ¼ cups Creative Gourmet frozen Blueberries
  • Icing sugar, for dusting


  1. Preheat oven to 200C. Grease a 24 hole (2 tbs capacity per hole) mini muffin pan with melted butter.
  2. Melt butter in a small saucepan over medium-low heat, swirling pan occasionally, for 4-5 minutes until pale golden. Remove from heat, set aside to cool for 15 minutes. Stir in vanilla.
  3. Sift icing sugar and flour into a large bowl. Stir in almond meal, breaking up any lumps. Using a large metal spoon, gradually stir in eggwhites. Add butter and stir until well combined. Gently fold through 1 cup frozen blueberries. Spoon mixture into prepared pan. Sprinkle with remaining blueberries, gently press into mixture.
  4. Bake for 5 minutes. Reduce heat to 160C and bake for 15 minutes until golden and just firm in the centre. Turn off oven and leave friands in oven for 5 minutes. Remove from oven. Cool in pan for 15 minutes. Gently ease friands from pans and transfer to a wire rack to cool completely. Dust with icing sugar just before serving.
  • Per serve: 523kJ, protein 1.7g, total fat 8.4g (sat. fat 4g), cholesterol 17.8mg, carbs 10.9g, fibre 0.6g, sodium 11mg. GI estimate: Medium


  • Healther option: Replace the butter with 40% reduced fat spread to drop to the following per muffin to 407kJ, total fat 5.3g (sat. fat 0.6g).

Products Used In This Recipe