Go Back
–+ servings
Pistachio Blueberry Friands on a white plate and decorated with Pistachio, Icing Sugar and curshed freeze-dried raspberries.

Pistachio Blueberry Friands

I’m excited to share with you my favourite friand recipe. These Pistachio Blueberry Friands are not only beautiful to look at and super simple to make, they taste delicious. With a light but dense, chewy crumb and bursts of blueberry flavour, it is hard to stop at just one!
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert, Snack, Sweet
Cuisine: Australian, New Zealand
Keyword: baking, blueberry, dessert, easy, friands, gluten-free, pistachio, pistachio blueberry friands, quick, snack, sweet
Servings: 12
Calories: 275kcal
Author: Katrina | Katy's Food Finds

Equipment

  • friand trays or muffin trays
  • mini food processor/blender
  • bowl

Ingredients

  • 110 g pistachio nuts
  • 50 g almond meal
  • 250 g icing sugar pure
  • 100 g plain flour or gluten-free plain flour
  • 1/2 tsp baking powder
  • 5 egg whites lightly frothed with a fork
  • 125 g butter melted
  • 150 g blueberries fresh or frozen
  • extra icing sugar, crushed pistachios for decorating
Metric - US Customary

Instructions

  • Preheat the oven to 160°C fanbake or 180°C.
    Grease a 12 hole friand or muffin tin well with butter - do this well to avoid sticking later.
  • Put the pistachios and icing sugar into a mini food processor bowl and blend until pistachios are finely ground. Transfer to a large bowl. Add the flour, almond meal, baking powder, egg whites and melted butter and whisk everything together until combined.
  • Spoon the friand mixture evenly into the greased friand or muffin tins (they should be 3/4 full) and place blueberries on top making sure to not clump them together.
  • Place tins in the preheated oven and bake for 20-25 minutes, or until tops are springy to the touch. Remove from the oven and allow friands to cool in the tins for 5-10 minutes.
  • Remove carefully from tins (see notes) and place on a wire rack to cool completely before decorating. See suggestions for ways to decorate.

Notes

This is a very easy recipe with everything made in one bowl. The only step you do first is to blend/process the pistachio nuts until fine. Once that’s done, everything is combined together in one bowl and whisked to combine.
These can be baked in Friand Tins or if you don’t have these, they can be baked in Muffin Tins.
My biggest tip for this recipe is to make sure you grease your friand or muffin tins well with melted butter. As these friands are beautifully moist, they have a tendency to stick if you haven’t prepared your tins well. Once they are cooked and rested, I use a narrow palette knife to go around the side of each friand (between the friand and the tin) to separate them as well as lifting them slightly at the bottom as I'm working my way around. You can then ease them out carefully and place them upside down on a cake resting rack.

Nutrition

Calories: 275kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 114mg | Potassium: 133mg | Fiber: 2g | Sugar: 23g | Vitamin A: 305IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!