Preheat your oven to 375°F (190°C) and generously grease a standard 6-hole friand tin or muffin pan with butter.

Melt the butter in a small saucepan over low heat. Once melted, remove from heat, add the tea bags, and let steep for 10 minutes to infuse the flavor.

Remove the tea bags, squeezing them tightly to extract all the flavorful butter, and allow the liquid to cool to room temperature.

In a large mixing bowl, whisk the egg whites by hand until they are frothy and aerated, but not stiff.

Sift the icing sugar, almond meal, and flour directly into the bowl with the egg whites.

Add the lemon zest and gently fold the dry ingredients into the egg whites until just combined.

Pour in the cooled, tea-infused butter and stir gently until the batter is smooth and glossy.

Divide the batter evenly among the prepared tin holes, filling them about two-thirds full.

Press 4-5 fresh blueberries into the top of each friand.

Bake for 20-25 minutes, or until the tops are golden brown and spring back when lightly touched.

Allow the friands to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.