Honey pistachio syrup
1.Preheat oven to 200°C. Grease a 12-hole (1/3-cup/80ml) muffin pan. Line bases with baking paper.
2.Sift icing sugar, salt, ground nuts, flour and baking powder into a medium bowl. Whisk egg whites in a large bowl until frothy; fold in butter and sifted dry ingredients until smooth and combined. Spoon mixture evenly into pan holes.
3.Bake friands 10 minutes. Reduce oven to 180°C; bake a further 15 minutes or until a skewer inserted in centre comes out clean. Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool slightly.
4.Make honey pistachio syrup. Bring juice to the boil in a small saucepan over high heat; boil for 4 minutes or until reduced by half. Stir in honey; boil a further 2 minutes or until thickened slightly. Stir in nuts.
5.Serve warm friands topped with warm syrup and blueberries.