I love baking small treats, and Vegan Blueberry Lavender Madeleines are one of my favorites. I make them when I want a light snack that feels a bit fancy but stays simple.
Dad James always asks for a second one, and Mom Eva smiles when the house smells like lavender. My sister Jennifer says they taste like Sunday.
Your Ingredients List
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
- 1 cup fresh blueberries
- 1 tablespoon dried lavender
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
My Go-To Equipment
I use a madeleine pan, a few mixing bowls, a whisk, a spatula, and measuring cups. A small sieve helps if you want finer lavender bits. I like a cooling rack too.
The Simple Steps to Follow
- Preheat the oven to 350°F and grease the madeleine pan.
- Mix almond flour, coconut flour, baking powder, and salt in a bowl.
- Whisk maple syrup, melted coconut oil, almond milk, and vanilla in another bowl.
- Pour the wet mix into the dry mix and stir until just combined.
- Fold in the blueberries and dried lavender gently.
- Spoon the batter into the madeleine pan, filling each mold about three quarters full.
- Bake for twelve to fifteen minutes until edges are golden.
- Let the madeleines cool slightly in the pan before removing.
- Serve warm or at room temperature.
Healthy Twists on a Classic
I like to add lemon zest for a bright note or swap maple syrup for a little apple sauce to cut sugar. If you want a nut-free version, try a grain flour base. For a small plate of snacks, I pair these with my blueberry cheesecake protein bites for a mix of light treats.
Serving Suggestions From My Table
I serve these with green tea, soft cheese, or a pot of coffee. They go well with fruit salads and simple yogurt. For a fall tea, I also bring out a warm apple dish like my apple blueberry crisp to share.
Getting It Just Right
Use fresh berries if you can. Do not overmix the batter or the madeleines will be dense. Spoon the batter carefully so each shell keeps its shape. If your lavender is strong, use a bit less until you know how you like it.
How to Store Leftovers
Cool the madeleines completely. Store in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer, then transfer to a bag for up to one month.
Enjoy Every Moment
I make these when guests come by or when I want a quiet treat. They are small, pretty, and easy to share. I hope you bake them and find a new favorite for your tea time.
A Few Common Questions
How long do Vegan Blueberry Lavender Madeleines keep?
They keep fresh at room temperature for about two days in an airtight container. You can freeze them for up to one month.
Can I make Vegan Blueberry Lavender Madeleines nut free?
Yes, swap the almond flour for a cup of oat flour and a quarter cup more coconut flour, and use soy or oat milk instead of almond milk.
Can I use dried or frozen blueberries in Vegan Blueberry Lavender Madeleines?
You can use dried or frozen, but if frozen, do not thaw them first. Fold them straight in to keep the batter from getting purple.
Print
Vegan Blueberry Lavender Madeleines
- Total Time: 30 minutes
- Yield: 12 madeleines 1x
- Diet: Vegan
Description
Delightful vegan madeleines infused with blueberries and lavender, perfect for a light snack.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
- 1 cup fresh blueberries
- 1 tablespoon dried lavender
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease the madeleine pan.
- Mix almond flour, coconut flour, baking powder, and salt in a bowl.
- Whisk maple syrup, melted coconut oil, almond milk, and vanilla in another bowl.
- Pour the wet mix into the dry mix and stir until just combined.
- Fold in the blueberries and dried lavender gently.
- Spoon the batter into the madeleine pan, filling each mold about three quarters full.
- Bake for twelve to fifteen minutes until edges are golden.
- Let the madeleines cool slightly in the pan before removing.
- Serve warm or at room temperature.
Notes
Use fresh berries for best results and avoid overmixing. Store in an airtight container for up to two days, or freeze for up to one month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, madeleines, blueberry, lavender, dessert, snack, baking