Waitrose and Partners
Blueberry & lemon thyme friands

Blueberry & lemon thyme friands

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.

A traditional friand tin with oval holes can be used instead of a regular muffin tin if you have one.

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  • Makes12
  • CourseDessert
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluscooling

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  • 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
  • tbsp lemon thyme leaves, chopped, plus extra to serve
  • 150g pack Essential Blueberries
  • 10g flaked almonds


  • 60g icing sugar
  • 2 tsp lemon juice


  1. 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.

  2. 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.

  3. 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.

  4. 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


1,382kJ/ 332kcals



Saturated Fat












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