Start with a deep, fragrant breath — these madeleines smell like summer in every bite.
They’re delicate, shell-shaped, and light as a cloud.
Vegan, floral, and studded with juicy blueberries, they make tea time feel special.
They come together in seven simple steps and a single bowl for the wet ingredients.
If you love small-batch baking or need a pretty portable treat, these are for you.
Try them with a mid-morning coffee or as an elegant dessert.
I often bring these to brunches alongside other favorites like a cranberry orange goat cheese cookies recipe I love for contrast.
Why You’ll Love This Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
– Delicate floral aroma from culinary lavender.
– Vegan and dairy-free without sacrificing tenderness.
– Light, shell-shaped cakes perfect for single servings.
– Quick to prepare with simple pantry ingredients.
– Bright bursts of blueberry in every bite.
– Gluten-adaptable with almond flour for added tenderness.
These madeleines have a tender, springy crumb with crisp, golden edges. The lavender is gentle, never perfumed, and pairs beautifully with the fruity pop of blueberries. Coconut oil adds a subtle tropical note while almond flour gives a soft, almost cake-like crumb that holds the madeleine shell shape.
“Five stars! The lavender is subtle and the blueberries stay intact. These impressed my brunch guests and vanished within an hour.” — A delighted reader
Key Ingredients for Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
All-purpose flour — This provides structure and the traditional madeleine snap. Use unbleached flour for the cleanest flavor. If you replace it entirely with gluten-free flour, expect a denser, crumbly texture and adjust liquids.
Almond flour — Adds tenderness, crumb softness, and a slightly nutty flavor that pairs with blueberries. Buy finely ground almond flour (not almond meal) for the smoothest batter. If you omit it, the madeleines will be firmer and less tender.
Culinary lavender (dried) — The floral backbone of the recipe. Use food-grade culinary lavender and measure carefully; too much makes the flavor medicinal. As a substitute, use 1 teaspoon of finely grated lemon zest for citrus lift instead.
Fresh or frozen blueberries — They bring moisture and bursts of sweet-tart flavor. Use small berries or slightly thawed frozen ones to prevent tearing the batter. If you swap for raspberries, expect more juice and a softer shell.
Full Ingredient List for Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
– 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
– ¾ cup almond milk (or plant-based milk of your choice)
– ¼ cup melted coconut oil (or any neutral oil)
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Step-by-Step Instructions for Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
Step 1: Preheat and prepare the pan
Preheat your oven to 375°F (190°C). Grease your madeleine pan with oil or use a non-stick spray to ensure quick release.
Pro Tip: The pan should feel lightly slick but not dripping; warmed pans help create crisp edges.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, dried lavender, baking powder, and salt until evenly blended.
Pro Tip: The mixture should be pale and free of lumps; the lavender should be evenly distributed like tiny flecks.
Step 3: Combine the wet ingredients
In another bowl, combine the almond milk, melted coconut oil, and vanilla extract. Whisk until the oil is fully emulsified into the milk.
Pro Tip: The wet mix should look glossy and homogeneous, with no separated oil slicks on top.
Step 4: Bring wet and dry together
Gradually add the wet ingredients to the dry bowl, stirring gently until a smooth batter forms. Do not overmix; stop when there are no visible streaks of flour.
Pro Tip: The batter should be thick but pourable, similar to pancake batter, and hold soft peaks when scooped.
Step 5: Fold in the blueberries
Gently fold in the blueberries with a spatula, taking care not to crush them. If using frozen berries, fold while still slightly frozen to reduce bleeding.
Pro Tip: The blueberries should be suspended evenly; the batter will show little pockets of blue but not a purple streak.
Step 6: Fill the madeleine molds
Using a spoon or a piping bag, fill each madeleine mold about three-quarters full. Tap the pan gently to settle the batter and remove air bubbles.
Pro Tip: Each mold should have a neat dome but not overflow; the surface before baking will look slightly wet and glossy.
Step 7: Bake and cool
Place the pan in the preheated oven and bake for 15–20 minutes, or until the edges are golden and a toothpick inserted comes out clean. Allow the madeleines to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Pro Tip: The edges should be golden-brown and the center spring back when touched lightly.
Following these simple steps will enable you to create delicious madeleines effortlessly. For a bright pairing at brunch, try them with a cold green grape and kale smoothie to balance the floral notes.
Expert Tips for Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
– Temperature tips: For crisp edges and a tender interior, bake at 375°F (190°C). If the madeleines brown too fast, lower the oven by 10–15°F and extend bake time slightly.
– Batter rest: Letting the batter rest 20–30 minutes in the fridge can tighten the crumb and improve shell definition.
– Texture troubleshooting: If your madeleines are gummy, they were under-baked or the wet/dry ratio was off; add a tablespoon more flour next batch.
– Oil choice: Use refined coconut or neutral vegetable oil; unrefined coconut will add coconut flavor and may darken edges.
– Equipment tips: A metal madeleine pan gives better browning than silicone. Ensure you grease well and dust with a little flour if sticking occurs.
– Common mistakes: Overmixing develops gluten and makes them tough. Also, too much lavender creates a soapy taste.
– Serving tips: Serve at room temperature for the best flavor; reheating briefly (10–15 seconds) in a toaster oven refreshes texture.
– Technique transfers: If you love almond-forward bakes, see how almond flour behaves in denser cakes like a San Sebastian cheesecake recipe for more tips on moisture balance.
Storage & Freezing for Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
Fridge storage: Store madeleines in an airtight container lined with a paper towel to absorb moisture. They keep well for 3–4 days in the refrigerator.
Freezer storage: Freeze madeleines in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or zip-top bag. They freeze for up to 2 months.
Thawing: Thaw at room temperature for 20–30 minutes. For a fresher texture, reheat in a 300°F oven for 6–8 minutes or microwave for 10–15 seconds.
Best containers: Use airtight glass or BPA-free plastic containers for fridge storage and rigid freezer-safe containers for long-term freezing. For portability, wrap individually in parchment before freezing.
For on-the-go dessert bundles, you might also pack treats alongside an authentic Irish potato candy for variety and contrast.
Variations & Substitutions for Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
Lemon-Lavender Madeleines — Replace blueberries with 1 tablespoon lemon zest and fold in 1 tablespoon lemon juice to the wet mix. The result is brighter, with zesty lift instead of berry pockets.
Earl Grey Twist — Infuse the almond milk with 1 Earl Grey tea bag for 10 minutes, then remove and proceed. This creates a bergamot-forward tea cake similar to an Earl Grey Tea Cake (one-bowl) technique.
Chocolate-Dipped — After cooling, dip the shells halfway in melted dark vegan chocolate and chill until set. The chocolate adds richness and a contrasting crisp shell.
Mixed Berry — Swap blueberries for an equal mix of chopped strawberries and raspberries (pat dry first). The texture will be juicier with more color variance and a softer shell.
Frequently Asked Questions About Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
How do I prevent my madeleines from sticking to the pan?
Use a light coating of neutral oil or non-stick spray and tap out excess. For stubborn pans, dust the greased molds with a tablespoon of flour, tapping out the excess. Ensure you cool for 5 minutes before unmolding.
Can I make these gluten-free?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour, but remove 1–2 tablespoons of liquid if the batter feels too loose. Expect a slightly different crumb and test bake one to calibrate.
Will frozen blueberries make the batter purple?
Slightly — frozen berries can release juice and tint the batter. Fold them in while still slightly frozen and use smaller berries to minimize bleeding.
How strong will the lavender flavor be?
Using 2 tablespoons of culinary lavender in this quantity yields a subtle floral note. If you’re sensitive, halve the lavender the first time and increase later if desired.
Can I make the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours. Bring it back to near-chill before filling molds; chilled batter often yields better shell formation. For piping control, warm slightly to soften before filling.
Final Thoughts on Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe
If these madeleines brought you joy, please leave a star rating in the recipe card below and pin this recipe to Pinterest for later.
For more inspiration, compare techniques with perfect blueberry muffins – Smitten Kitchen, explore a tea-scented loaf like the Earl Grey Tea Cake (one-bowl) – Emma Duckworth Bakes, study almond baking in this Almond Cake – David Lebovitz, or review classic technique on Madeleines – Sally’s Baking Addiction.
Blueberry Lavender Vegan Madeleines
Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease your madeleine pan.
- In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, dried lavender, baking powder, and salt.
- In another bowl, combine the almond milk, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms.
- Gently fold in the blueberries, being careful not to crush them.
- Fill each madeleine mold about three-quarters full and gently tap the pan to settle the batter.
- Bake for 15–20 minutes, or until golden and a toothpick inserted comes out clean. Cool for 5 minutes before transferring to a wire rack.