Preheat oven to 200°C/180°C (fan forced). Grease a 24 hole (2 tbs capacity per hole) mini muffin pan with melted butter

Melt butter in a small saucepan over medium-low heat, swirling pan occasionally, for 4-5 minutes until pale golden. Remove from heat, set aside to cool for 15 minutes. Stir in vanilla

Sift icing sugar and flour into a large bowl. Stir in almond meal, breaking up any lumps. Using a large metal spoon, gradually stir in eggwhites

Add butter and stir until well combined. Gently fold through 1 cup frozen blueberries. Spoon mixture into prepared pan. Sprinkle with remaining blueberries, gently press into mixture

Bake for 5 minutes. Reduce heat to 160°C and bake for 15 minutes until golden and just firm in the centre. Turn off oven and leave friands in oven for 5 minutes. Remove from oven

Cool in pan for 15 minutes. Gently ease friands from pans and transfer to a wire rack to cool completely. Dust with icing sugar just before serving