Preheat your oven to 350°F (175°C). Generously grease an 8-capacity friand pan or a standard muffin tin with butter or non-stick cooking spray to prevent sticking.

In a large mixing bowl, whisk together the almond meal, 1 1/4 cups of sifted powdered sugar, and the gluten-free flour blend until well combined and free of any lumps.

In a separate clean bowl, whisk the egg whites lightly until they are frothy and bubbly, but not holding peaks. This should take about 1 to 2 minutes of brisk whisking.

Make a well in the center of your dry ingredients. Pour in the frothy egg whites, melted butter, and vanilla extract, then use a spatula to gently fold the mixture until just combined.

Divide the batter evenly among the prepared pan holes, filling each about two-thirds full. Gently press 4 to 5 fresh blueberries into the top of each friand.

Bake in the preheated oven for 20 to 25 minutes, or until the friands are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before carefully transferring to a wire rack to cool completely.

While the friands are cooling, prepare the glaze by whisking together the remaining 1/2 cup powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.

Drizzle the zesty lemon glaze over the completely cooled friands. Allow the glaze to set for about 10 minutes, then serve alongside a hot cup of tea or coffee.