Blueberry Lavender Vegan Treats

This blueberry lavender vegan madeleine recipe transforms the classic French shell-shaped cookies into a plant-based delight, infused with aromatic lavender and juicy blueberries for a truly unique treat that maintains the traditional texture everyone loves.

I discovered this recipe while trying to recreate my grandmother's madeleines after adopting a plant-based diet. What started as an experiment has become my signature dessert that even my non-vegan friends request regularly.

Ingredients

• All-purpose flour: Forms the foundation of these madeleines ensuring that classic tender crumb
• Almond flour: Adds richness and moisture that typically comes from eggs in traditional recipes
• Granulated sugar or coconut sugar: Provides sweetness while coconut sugar adds caramel notes
• Culinary lavender: Brings a delicate floral aroma that pairs perfectly with blueberries
• Baking powder: Gives these eggless madeleines their characteristic rise
• Salt: Enhances all the flavors and balances the sweetness
• Almond milk: Moistens the batter; look for unsweetened varieties for best results
• Melted coconut oil: Creates richness and helps achieve golden crisp edges
• Vanilla extract: Complements both the lavender and blueberry flavors
• Fresh or frozen blueberries: Bring bursts of juicy sweetness and beautiful color

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F and thoroughly grease your madeleine pan. The greasing is crucial as these delicate cookies can stick easily. I recommend using melted coconut oil and a pastry brush to get into all the crevices of the pan for easy release.

Mix Dry Ingredients:

Whisk together the all-purpose flour, almond flour, sugar, dried lavender, baking powder, and salt in a large bowl. Make sure to crush the lavender slightly between your fingers as you add it to release more of its aromatic oils. The thorough mixing at this stage ensures even distribution of flavors.

Combine Wet Ingredients:

In a separate bowl, mix the almond milk, melted coconut oil, and vanilla extract until completely combined. The oil should be melted but not hot to avoid curdling the plant milk. Whisk vigorously to create a smooth emulsion.

Create The Batter:

Pour the wet ingredients into the dry ingredients gradually while stirring with a rubber spatula. Use gentle folding motions rather than vigorous stirring to maintain airiness. The batter should be smooth and thick enough to hold its shape when scooped.

Fold In Blueberries:

Add the blueberries to the batter and fold them in with extreme gentleness. If using frozen berries, do not thaw them first as they will bleed less color into the batter. Just a few turns with your spatula should incorporate them without breaking them.

Fill The Pan:

Spoon the batter into the prepared madeleine molds filling each cavity about three quarters full. For the most professional appearance, use a piping bag with a large round tip. Ensure even distribution for uniform baking and that classic madeleine shape.

Bake To Perfection:

Place the pan in the center rack of your preheated oven and bake for 15 to 20 minutes. Look for golden brown edges and a slight hump forming in the center. A toothpick inserted into the center should come out clean when they are done.

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Lavender is truly the secret ingredient that elevates these madeleines from good to exceptional. I grow my own lavender in my garden specifically for baking, harvesting it mid-morning when the oils are most potent. The first time I served these at a garden party, guests were convinced they came from a professional bakery!

Storing Your Madeleines

These vegan madeleines are best enjoyed the day they are made, but they will keep well in an airtight container at room temperature for up to 3 days. Their texture changes slightly as they sit, becoming more cake-like rather than having that crisp exterior and tender interior. To refresh them, pop them in a 300°F oven for 5 minutes before serving.

Troubleshooting Common Issues

If your madeleines aren't developing that classic hump on top, your batter might be too thin or your oven temperature might be off. A properly preheated oven is crucial for the rapid rise that creates the bump. Also, resting the batter in the refrigerator for 30 minutes before baking can help develop the proper structure.

Flavor Variations

While the blueberry lavender combination is divine, this recipe serves as an excellent base for other flavor variations. Try folding in lemon zest instead of lavender for a bright citrus version, or replace blueberries with raspberries or chopped strawberries. For a more decadent treat, dip the cooled madeleines in melted dark chocolate and sprinkle with chopped pistachios.

Serving Suggestions

These madeleines make a stunning addition to any dessert table or afternoon tea. Serve them alongside a pot of Earl Grey tea or lavender tea for a cohesive flavor experience. They also pair beautifully with lemon sorbet for a refreshing summer dessert. For special occasions, dust them with powdered sugar and garnish with fresh lavender sprigs and additional blueberries.

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Frequently Asked Questions

→ What type of lavender is safe to use?

Always use culinary-grade lavender, as it is specifically grown and processed for edible purposes.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly. Just ensure they are not thawed before folding to avoid excess moisture.

→ What can I substitute for almond milk?

You can use any plant-based milk like soy, oat, or cashew milk, depending on your preference.

→ How do I prevent the madeleines from sticking to the pan?

Make sure to grease the pan well with oil or use a non-stick spray before filling the molds.

→ Can I omit lavender if I don’t like floral flavors?

Absolutely. You can skip the lavender or replace it with a touch of lemon zest for a different flavor profile.

→ How do I store these madeleines?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for a slightly longer shelf life.