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Blueberry Lavender Vegan Madeleines on a plate, perfect for a sweet vegan dessert.

Blueberry Lavender Vegan Madeleines

These delicate, shell-shaped madeleines are vegan, floral, and filled with juicy blueberries, perfect for tea time or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French, Vegan
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Use unbleached flour for the cleanest flavor.
  • ½ cup almond flour Use finely ground almond flour for the smoothest batter.
  • ½ cup granulated sugar or coconut sugar
  • 2 tablespoons culinary lavender (dried) Measure carefully; too much can make the flavor medicinal.
  • 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
Main Ingredients
  • 1 cup fresh or frozen blueberries Use small berries or thawed frozen ones to prevent batter tearing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease your madeleine pan.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, dried lavender, baking powder, and salt.
  3. In another bowl, combine the almond milk, melted coconut oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Fill each madeleine mold about three-quarters full and gently tap the pan to settle the batter.
  7. 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.

Notes

Serve at room temperature and reheat in a toaster oven for a refreshed texture. Store madeleines in an airtight container for 3–4 days in the fridge, or freeze for up to 2 months.