Preheat your oven to 180C (350F) and grease a six-hole friand pan or standard muffin tin generously with melted butter.

In a large bowl, whisk together the icing sugar, almond meal, gluten-free plain flour, baking powder, and fresh lemon zest until the mixture is uniform and free of lumps.

In a separate clean bowl, lightly whisk the egg whites with a fork for about 30 seconds until they are frothy but not holding any peaks.

Pour the frothy egg whites and the melted butter into the dry ingredients, then stir gently with a spatula until just combined into a thick batter.

Divide the batter evenly among the prepared tin holes, filling each about three-quarters full, then gently press four to five fresh blueberries into the top of each friand.

Bake for 18 to 20 minutes, or until the friands are lightly golden brown on top and a skewer inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring them to a wire rack.

Whisk the extra icing sugar and fresh lemon juice together in a small bowl until a smooth, runny glaze forms. Drizzle this tangy lemon glaze over the warm friands just before serving.