Go Back

Blueberry Lavender Vegan Madeleines

Indulge in the exquisite flavors of these Blueberry Lavender Vegan Madeleines. This plant-based twist on the classic French cookie combines the delicate floral notes of lavender with the juicy sweetness of blueberries, all while maintaining a perfectly light and airy texture. Whether you're vegan, have dietary restrictions, or simply appreciate innovative baking, these madeleines offer a delightful sensory experience that will leave you craving more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup almond flour
  • ½ cup granulated sugar or coconut sugar
  • 2 tablespoons dried culinary lavender
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup almond milk or preferred plant-based milk
  • ¼ cup melted coconut oil or any neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Method
 

  1. Step 1:
  2. Preheat your oven to 350°F (175°C). Ensure that the oven rack is positioned in the center to promote even baking. Preparing your madeleine pan by lightly greasing it with coconut oil or a non-stick spray will ensure that the madeleines release easily once baked.
  3. Step 2:
  4. In a medium bowl, combine the 1 cup of all-purpose flour, ½ cup of almond flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Sifting the dry ingredients ensures a light and airy texture by removing any lumps. Add the 2 tablespoons of dried culinary lavender to the dry ingredients. Gently crush the lavender between your fingers to release its aromatic oils before mixing. This will enhance the lavender flavor throughout the madeleines.
  5. Step 3:
  6. In a separate bowl, whisk together the ½ cup of granulated sugar or coconut sugar, ¾ cup of almond milk, ¼ cup of melted coconut oil, and 1 teaspoon of vanilla extract. Whisk until the sugar is fully dissolved and the mixture is smooth and emulsified. The melted coconut oil adds moisture and a subtle richness to the madeleines.
  7. Step 4:
  8. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tougher texture. The batter should be smooth but not overworked.
  9. Step 5:
  10. If using frozen blueberries, thaw them and pat them dry with a paper towel to remove excess moisture. Gently fold the 1 cup of blueberries into the batter, being careful not to crush them. Evenly distribute the blueberries throughout the batter to ensure each madeleine has a perfect balance of flavor.