Gluten-Free Blueberry Lemon Friands Recipe

These gluten-free blueberry lemon friands are ready in just 40 minutes and make a perfectly moist, sweet treat for any occasion. Bursting with zesty citrus and juicy berries, this almond-based recipe is ideal for afternoon tea or a light brunch dessert. They are naturally simple to make and freeze beautifully for later enjoyment.

Ingredients

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6 large egg whites

1 1/2 cups icing sugar (powdered sugar), sifted

1 1/4 cups almond meal (ground almonds)

1/2 cup gluten-free all-purpose flour

10 tbsp unsalted butter, melted and cooled

1 tbsp fresh lemon zest

1 tsp vanilla extract

3/4 cup fresh blueberries

Instructions

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Preheat your oven to 375°F (190°C) and generously grease a 12-hole friand pan or a standard muffin tin with butter.

In a large mixing bowl, whisk together the sifted icing sugar, almond meal, gluten-free flour, and fresh lemon zest until well combined.

In a separate small bowl, whisk the egg whites with a fork until they are frothy and bubbly, but not stiff peaks.

Pour the egg whites into the dry ingredients along with the melted butter and vanilla extract, stirring gently until the batter is smooth and glossy.

Gently fold in half of the blueberries into the batter, taking care not to crush the fruit to keep the batter color bright.

Spoon the batter evenly into the prepared tin holes, filling them about two-thirds full.

Press the remaining blueberries into the tops of each unbaked friand for a decorative finish.

Bake for 20 to 25 minutes, until the edges are golden brown and the centers spring back when lightly touched.

Allow the friands to cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely before dusting with extra icing sugar.

Gluten-Free Blueberry Lemon Friands Recipe