Blueberry Lavender Vegan Madeleines: A Delightful 7-Step Recipe
Delight in the delicate flavors of these Blueberry Lavender Vegan Madeleines, a perfect plant-based treat that combines the subtle floral notes of dried lavender with juicy blueberries. This easy 7-step recipe yields tender, buttery-textured madeleines using almond and all-purpose flours, coconut oil, and almond milk, baked to golden perfection. Ideal for a sophisticated snack or elegant tea time, these vegan madeleines are light, flavorful, and naturally dairy-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12-14 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ cup granulated sugar or coconut sugar
- 2 tablespoons culinary dried lavender
- 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
Other Ingredients
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease your madeleine pan using oil or non-stick spray to ensure the madeleines release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, dried lavender, baking powder, and salt. This ensures even distribution of the leavening and flavors.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, melted coconut oil, and vanilla extract until fully blended to create the wet base for the batter.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and well combined without overmixing to keep the texture tender.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, taking care not to crush them, so they stay intact and juicy in the madeleines.
- Fill the Pan: Using a spoon or piping bag, fill each mold of the madeleine pan about three-quarters full with the batter for even rising and baking.
- Bake: Place the filled pan in the preheated oven and bake for 15-20 minutes or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the madeleines cool in the pan for about 5 minutes before gently removing them and placing on a wire rack to cool completely, allowing for the best texture and flavor.
Notes
- You can substitute the almond milk with any plant-based milk such as oat, soy, or coconut milk depending on preference.
- Using fresh blueberries will produce a juicier bite, but frozen blueberries work well too; just fold them in frozen to reduce color bleed.
- Be careful not to overmix the batter to keep the madeleines light and spongy.
- Greasing the pan well or using a non-stick spray is key to easy removal and maintaining the delicate shape of madeleines.
- If you don’t have a madeleine pan, mini muffin tins can be used but the shape will differ.