Preheat the oven to 200C.

If you are using a nonstick mini muffin pan you may not need to butter them, but otherwise generously butter the cups of the pan.

Melt the butter in a small pot and set aside to cool.

In a medium bowl combine the sugar, almond meal, flour and salt and whisk with a fork.

In a separate bowl, beat the egg whites until frothy with handheld electric beaters on high speed.

Add the dry ingredients to the wet and fold them gently with a fork or rubber spatula until just combined. Add the cooled , melted butter to the batter and use a fork or rubber spatula to gently mix until the butter is completely incorporated.

Divide the batter between the cups of the muffin pan. You can do this with a 1/2 tablespoon cookie scoop or small spoon. Fill each cup almost to the top. Now place the blueberries on the top of each financier and press down gently.

Bake for 10-12 minutes, or until the center is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops which is totally fine!

Remove the financiers from the muffin pan immediately and allow to cool down on wire racks.

Once they have cooled completely, sprinkle them with icing sugar to serve.