Blueberry Lavender Vegan Madeleines Recipe
These Blueberry Lavender Vegan Madeleines are delicate, flower-scented French cookies made with wholesome ingredients like almond flour and fresh blueberries. Perfectly bite-sized and baked to golden perfection, they combine the subtle floral notes of lavender with the sweet burst of blueberries in a vegan and dairy-free treat that’s ideal for teatime or a light snack.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 12 madeleines 1x
- Category: Baking
- Method: Baking
- Cuisine: French
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ cup granulated sugar or coconut sugar
- 2 tablespoons culinary lavender (dried)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup almond milk (or plant-based milk of your choice)
- ¼ cup melted coconut oil (or any neutral oil)
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease your madeleine pan with oil or non-stick spray to prevent sticking and ensure easy removal of the madeleines.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, dried lavender, baking powder, and salt to evenly distribute all the dry components.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the almond milk, melted coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently with a spatula until a smooth, slightly thick batter forms without overmixing.
- Fold in Blueberries: Carefully fold the blueberries into the batter, being gentle to avoid breaking the berries which would color the batter too much.
- Fill the Pan: Spoon or pipe the batter into each mold of the madeleine pan, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Remove the pan from the oven and let the madeleines cool in the pan for about 5 minutes, then transfer them carefully to a wire rack to cool completely before serving.
Notes
- You can substitute coconut sugar with regular granulated sugar or another preferred sweetener to adjust sweetness.
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture in the batter.
- If you do not have a madeleine pan, muffin tins can be used as an alternative, though the shape will differ.
- To intensify the lavender flavor, reduce the lavender buds to 1 tablespoon if desired to avoid an overpowering taste.
- Ensure the coconut oil is melted and not hot before mixing in to prevent cooking the wet ingredients prematurely.
Keywords: blueberry madeleines, vegan madeleines, lavender cookies, vegan baking, blueberry cookies, floral desserts, plant-based treats, dairy-free cookies
