The simplest Blueberry Friands recipe you'll ever make. So easy, this is a one bowl recipe with no whipping required. Gluten free and made in minutes, you can use fresh or frozen blueberries or whatever mix ins you like!
You know how isolation made some people into crazy bakers?
Surely you've seen people on your friends list or Facebook sharing pictures of their homemade sourdough loaves or elaborate kitchen creations.
Well, I seem to have missed that boat.
You see, rather than isolation seeing me bake up a storm, I have made a whole lot of nothing over the last few months.
Instead I've been working, gardening, washing the car, spending time with family and rarely touching the oven.
I don't know if it's because we haven't been having people over or because I've just been in a bit of a COVID-slump but baking just hasn't been high on my to do list.
More after the jump >>
But then the desire to bake strikes and I decide to whip something up.
Something super simple with absolutely no fuss - and that's where these Blueberry Friands come in.
See, they may seem elaborate or complicated, but this is one of the simplest recipes you'll make - and one of the most delicious ones too.
So let me share it with you!
Easy Blueberry Friands Recipe (Gluten Free)
Servings: Makes 15-18 friands
Prep time: 5 MCook time: 10 MTotal time: 15 M
The simplest Blueberry Friands recipe you'll ever make. So easy, this is a one bowl recipe with no whipping required. Gluten free and made in minutes, you can use fresh or frozen blueberries or whatever mix ins you like!
Ingredients:
- 90g butter, melted
- 4 egg whites
- 3/4 cup (90g) icing sugar/powered sugar, sifted
- 1/2 cup (50g) almond meal/almond flour
- 1/4 cup (30g) gluten free plain flour, sifted
- ~3/4 cup fresh or frozen blueberries
Instructions:
- Preheat oven to 180C/355F.
- Grease a mini muffin pan and set aside.
- Add all of your ingredients (except blueberries) to a mixing bowl and mix until combined.
- Mix through your blueberries, making sure your blueberries are evenly dispersed through the mix.
- Spoon your friand mixture into your mini muffin tin, filling just under the top of the pan (leave a little gap for the mix to rise).
- Bake your friands for 15 minutes or until golden brown.
- Leave to cool for a few minutes before carefully removing from the pan and placing on a wire rack. If your friands seem stuck, run a knife around the edge to pop them out.
- Leave to cool completely on a wire rack.
- Enjoy as is or dust with icing sugar.
- These friands will keep for 2-3 days in a container in the fridge or can be frozen to defrost and eat later.
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Just tried making them, as had all the ingredients, but they turned out really weird. Could it be because I used frozen strawberries?
ReplyDeleteHmmm. Weird in what way?
DeleteIf they were really liquidy or fell apart it could be that the strawberries are so much larger - thus they have more liquid and take up more space. So you'd have more strawberries and less batter in each one.
Add on thought - I’m wondering if there is an egg missing from the recipe?
DeleteHey Anna, you are right! The recipe plug in was cutting off the first line for some reason. There should be 4 egg whites.
DeleteHi my batter is really runny, is it supposed to be?
ReplyDeleteIt is runnier than a typical muffin batter but shouldn't be liquid.
Delete