Thermomix Blueberry Almond Friands
Delicate French-style almond cakes with blueberries, made in a Thermomix. Ground almonds and egg whites create an airy crumb, studded with fresh berries. Baked in a muffin tin until golden, these friands are light and elegant—perfect for afternoon tea or a simple dessert.
Ingredients
Instructions
- 1
Preheat oven to 350°F (325°F fan).
- 2
Generously brush muffin tin holes with butter and dust with flour, shaking off excess.
- 3
Mill almonds in Thermomix for 10 seconds at speed 9.
- 4
Add flour, powdered sugar, and salt; mix for 5 seconds at speed 3 to remove lumps.
- 5
Lightly whisk egg whites with almond extract in a separate bowl.
- 6
Set Thermomix to speed 2 and run for 40 seconds while slowly pouring egg white mixture into the bowl until well combined.
- 7
Scrape down bowl, add melted butter, and mix at speed 5 for 3-5 seconds until just combined, avoiding overmixing.
- 8
Pour batter into muffin holes halfway to two-thirds full and place 3 blueberries into each hole.
- 9
Bake for 30-35 minutes until lightly golden.
- 10
Cool in tin for 5 minutes, then transfer to wire rack. Use a table knife to help release if needed.
- 11
Dust with powdered sugar before serving.
Tips
Do not overmix the final batter; stop as soon as butter is combined to avoid toughness.
Blueberries will sink during baking; no need to press them down.
Use a table knife to help release friands from the tin if they stick.
Good to Know
Airtight container at room temperature for 2 days, or refrigerated for up to 4 days.
Batter can be prepared through step 7 and refrigerated for up to 2 hours before baking.
Dust with icing sugar. Serve at room temperature with tea, coffee, or fresh cream.
Common Mistakes
Do not overmix after adding butter to avoid developing gluten and creating a dense, tough texture.
Do not skip the tin preparation; insufficient butter and flour dusting will cause sticking.