Preheat your oven to 350°F (175°C) and generously grease a 12-hole friand pan or a standard muffin tin with butter or non-stick spray.

In a large mixing bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt until well combined and free of lumps.

In a separate clean bowl, whisk the egg whites lightly just until they become frothy. You do not need to whip them into stiff peaks; just break them up until bubbly.

Pour the frothy egg whites into the dry ingredients, stirring gently with a spatula until just combined.

Fold in the melted butter, lemon zest, and fresh lemon juice, mixing until the batter is smooth and glossy.

Divide the batter evenly among the prepared pan holes, filling each about two-thirds full. Drop 3 to 4 fresh blueberries onto the top of each unbaked friand.

Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Allow the friands to cool in the pan for 5 minutes before carefully transferring them to a wire rack. Dust with extra powdered sugar right before serving alongside a hot cup of tea or coffee.