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

Place the butter in a small saucepan over medium heat. Cook until it melts and the milk solids turn a golden nut-brown color (beurre noisette).

Stir the dried lavender into the hot butter, remove from heat immediately, and let it infuse for 5 minutes. Strain the butter through a fine mesh sieve to remove the lavender buds and let it cool slightly.

In a large mixing bowl, whisk the egg whites by hand until they are just frothy (you do not want stiff peaks).

Sift the icing sugar, almond meal, and flour into the bowl with the egg whites. Gently fold the dry ingredients into the whites until just combined.

Add the honey, lemon zest, and the strained brown butter to the mixture. Stir gently until the batter is smooth.

Divide the batter evenly among the 12 molds, filling them about two-thirds full.

Press 3 to 4 fresh blueberries into the top of each friand.

Bake for 20 to 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.