Blueberry & lemon thyme friands

Name: Blueberry & lemon thyme friands
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 200 g unsalted butter, plus 10g for greasing; 70 g plain flour, plus extra for dusting; 200 g icing sugar, plus extra for dusting; 150 g ground almonds; ½ tsp fine salt; 5 egg whites (about 200g); 1 unwaxed lemon, zest of all, juice of 1/2; 1½ tbsp lemon thyme leaves, chopped, plus extra to serve; 150 g pack Essential Blueberries; 10 g flaked almonds

Friands always feel a little more special than a muffin or cupcake, yet they’re no more effort. Lemon thyme adds an elegantly fragrant note here. Pack into a tin and wait for the happy reaction when you reveal your treasure.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes12
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g unsalted butter, plus 10g for greasing
70g plain flour, plus extra for dusting
200g icing sugar, plus extra for dusting
150g ground almonds
½ tsp fine salt
5 egg whites (about 200g)
1 unwaxed lemon, zest of all, juice of 1/2
1½ tbsp lemon thyme leaves, chopped, plus extra to serve
150g pack Essential Blueberries
10g flaked almonds

Icing

60g icing sugar
2 tsp lemon juice

Preheat the oven to 180°C, gas mark 4. Melt 200g butter in a small saucepan over a low heat, then tip into a bowl and set aside to cool for 15 minutes. Meanwhile, melt the remaining 10g butter in the same pan and use to grease a 12-hole muffin tin. Dust the muffin holes with flour, tilting to coat the sides, then tap out the excess; chill.
Sift the flour and icing sugar into a large bowl, then add the ground almonds and salt; mix to combine. Put the egg whites in a separate bowl and use a fork to froth them up for a few seconds. Pour into the dry ingredients with the cooled, melted butter. Stir until incorporated, then add the lemon zest, juice and lemon thyme. Mix into a batter. Fold through 50g blueberries.
Remove the muffin tin from the fridge and divide the batter between the 12 holes. Scatter over the flaked almonds and add a few blueberries to each. Bake for 30-35 minutes until golden and a skewer inserted comes out clean. Leave to cool for 10-15 minutes before easing the friands from the tin. Allow to cool completely.
For the icing, sift the icing sugar into a bowl and stir in the lemon juice. Drizzle over the cakes and scatter over extra lemon thyme leaves.

Typical values per item when made using specific products in recipe