Vegan Blueberry Lavender Madeleines

These tender little scalloped cakes are the softest, most floral-blueberry hug you can hold in your hand. Vegan Blueberry Lavender Madeleines are delicate like a tea party but easy like a one-bowl muffin, with crispy golden edges and a plush center that tastes like lemony sunshine and a hint of lavender. They feel fancy but they’re weeknight doable. If you’ve ever wanted a bakery moment without changing out of sweatpants, this is it.

My husband is obsessed with these in a way that honestly makes me a tiny bit jealous. The last time I baked a batch, our kid swiped one, took a bite, and said, “It tastes like summer and bedtime stories.” Which… okay, poet. Now they’re our Saturday morning thing: I whip aquafaba while coffee sputters, someone dusts powdered sugar like it’s a snow globe situation, and we eat them warm off the rack, standing at the counter like savages. No regrets.

How to Make It

Think of these like tiny cakes wearing seashell costumes. Preheat to 375°F. Grease your madeleine pan like you mean it—melted vegan butter into every groove, little dusting of flour, and tap out the extra. If you’ve got time, pop the pan in the fridge; a cold pan helps those cute lil humps.

Quick science bit that sounds fancier than it is: stir lemon juice into your plant milk to make a faux buttermilk and let it sit 5–10 minutes. Meanwhile, whip aquafaba (that liquid from a can of chickpeas) to soft peaks—takes about 3–5 minutes. Stream in sugar till it looks glossy and a little fluffy, then vanilla + lemon zest. Sift your dry stuff, fold it in gently with the buttermilk, then whisk in cooled melted vegan butter. Toss your blueberries with a pinch of flour so they don’t sink, stir them in with a tiny pinch of crushed culinary lavender. Don’t go heavy on lavender. Soap city.

Let the batter chill 20–30 minutes (you’ll get better structure), spoon it in—about 3/4 full—bake 9–11 minutes till the edges are golden and the tops spring back. Tap the pan on the counter like you mean it; the cookies will pop right out. Dust with powdered sugar or dip in a quick lemon-lavender glaze if you’re dramatic (same). Eat warm. They’re ridiculous warm.

✔Ingredient Notes

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– All-purpose flour: Gives structure; spoon-and-level or you’ll pack it and end up with dry little bricks.
– Cornstarch (or fine almond flour): Softens the crumb so it’s cakier. Cornstarch = classic; almond adds a whisper of nuttiness.
– Baking powder: The lift. Old baking powder = flat, sad shells. Check the date.
– Aquafaba: Chickpea liquid that whips into airy magic. Soft peaks, not stiff. Don’t skip; it’s the egg stand-in.
– Granulated sugar: Sweetens and helps the crust. Cutting too much makes them pale and rubbery—ask me how I know.
– Vegan butter: Melt, then cool so it doesn’t deflate the batter. Coconut oil works in a pinch but changes the flavor.
– Plant milk + lemon juice: Instant “buttermilk” for tenderness. Apple cider vinegar works too.
– Dried culinary lavender: Culinary grade only. Lightly crush. Too much = grandma’s soap. Less is more.
– Blueberries: Small/wild are perfect. Toss with a teaspoon of flour so they don’t sink. Frozen? Don’t thaw.
– Lemon zest + vanilla: Brightness and bakery vibes. Zest right over the bowl to catch the oils.
– Powdered sugar (for glaze): Optional, but it makes them look like they have their life together.

✔Recipe Steps

1. Preheat oven to 375°F (190°C); grease and flour a madeleine pan and chill it; mix 1 cup plant milk with 1 tbsp lemon juice to curdle 5–10 minutes; toss 1 cup blueberries with 1 tsp flour.
2. Whip 1/2 cup aquafaba to soft peaks (3–5 min), gradually add 3/4 cup sugar until glossy; whisk in 1 tsp vanilla and 1 tbsp lemon zest.
3. Sift 1 1/4 cups flour, 2 tbsp cornstarch, 1 1/2 tsp baking powder, 1/4 tsp salt; fold into aquafaba alternating with the buttermilk; stream in 6 tbsp cooled melted vegan butter.
4. Fold in 1/2–3/4 tsp lightly crushed culinary lavender and the blueberries; cover and chill batter 20–30 minutes.
5. Fill molds about 3/4 full; bake 9–11 minutes until edges are golden and centers spring back; tap out onto a rack.
6. Dust with powdered sugar or dip warm in a quick glaze (1 cup powdered sugar + 1–2 tbsp lemon juice/plant milk + tiny pinch lavender); cool 10 minutes; makes 20–24.

What to Serve It With

– Hot coffee or a London Fog (earl grey + oat milk = dreamy with lavender).
– Lemon curd (vegan) or a dollop of coconut yogurt and fresh berries.
– Sparkling water with a squeeze of lemon if you’re keeping it light, prosecco if you’re not.

✔Tips & Mistakes

– Chill the pan. It helps the hump and keeps sticking at bay.
– Don’t overmix. Fold like you’re tucking in a baby bird. Tough batter = tough cakes.
– Use small blueberries or chop big ones. Massive berries make gummy pockets.
– Lavender is potent. Start with 1/2 tsp crushed; taste the batter and adjust.
– Weigh your flour if you can. Or at least fluff, spoon, and level.
– Bake one test madeleine. Adjust fill level and time before committing a full pan.

✔Storage Tips

These are best the day they’re baked (that edge!), but life happens. Keep them in an airtight container at room temp 1–2 days. They’ll soften overnight—still lovely with coffee. To revive the edges, pop them into a 300°F oven for 3–4 minutes. Freeze (without glaze) up to 2 months; thaw on the counter, then re-crisp. Cold from the fridge at 7 a.m.? Totally acceptable breakfast. Zero judgment.

✔Variations and Substitutions

– Lemon-only: Skip lavender, bump zest to 2 tbsp. Classic and bright.
– Orange twist: Swap lemon zest/juice for orange; add a pinch of cardamom.
– Berry swap: Raspberries (chopped) or blackberries (chopped small) work; strawberries get juicy fast—go tiny dice and bake a minute longer.
– Gluten-free: Use a 1:1 GF blend with xanthan gum. Batter might need 1–2 tsp extra plant milk.
– Oil option: Use neutral oil instead of vegan butter (same volume). Flavor’s lighter, texture still good.
– Sweeteners: Cane sugar is best for structure, but you can sub fine organic cane sugar. Maple works in the glaze; not great in the batter. Honey works too if you’re not vegan.
– Egg replacer swap: No aquafaba? 1 tbsp ground flax + 3 tbsp water can stand in, but you’ll lose a touch of lift—rest the batter a full 30 minutes.

Frequently Asked Questions

Vegan Blueberry Lavender Madeleines

Delicate vegan madeleines perfumed with culinary lavender and dotted with juicy blueberries. Crisp scalloped edges, tender centers, and a light citrus finish.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 18

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup all-purpose flour
• ▢ 0.25 cup almond flour adds tenderness; optional
• ▢ 1.25 teaspoon baking powder
• ▢ 0.25 teaspoon baking soda
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 teaspoon dried culinary lavender finely crushed; use food-grade lavender
• ▢ 1 teaspoon lemon zest from about 1 small lemon
• ▢ 1 teaspoon vanilla extract
• ▢ 0.33 cup aquafaba liquid from a can of unsalted chickpeas
• ▢ 0.5 cup unsweetened almond milk or oat milk
• ▢ 0.5 cup vegan butter melted and cooled
• ▢ 0.75 cup fresh blueberries small or wild; pat dry
• ▢ 0.5 tablespoon vegan butter for greasing the pan
• ▢ 2 tablespoon powdered sugar for dusting; optional

Instructions

Preparation Steps

• Preheat the oven to 375°F. Lightly grease a madeleine pan with vegan butter and dust with a pinch of flour, tapping out any excess. For best definition, place the pan in the freezer while you make the batter.
• In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
• In a small bowl, rub the granulated sugar and crushed lavender together with your fingertips until the sugar is fragrant and lightly tinted. This blooms the lavender flavor.
• Using a hand mixer or whisk, beat the aquafaba in a clean bowl until very foamy, about 1 to 2 minutes. Gradually add the lavender sugar and continue whisking until thickened and glossy, about 1 more minute.
• Whisk in the melted, cooled vegan butter, almond milk, vanilla, and lemon zest until smooth.
• Add the dry ingredients to the wet and fold gently just until no dry spots remain. Toss the blueberries with a teaspoon of the mixed flour (from the bowl) and fold them in last to help prevent sinking. Rest the batter for 5 to 10 minutes.
• Spoon the batter into the chilled madeleine pan, filling each shell about 0.75 full. Smooth lightly; do not overfill.
• Bake for 10 to 12 minutes, until the edges are golden and the centers spring back when touched. Cool in the pan for 5 minutes, then invert onto a rack.
• Dust with powdered sugar before serving. Enjoy warm or at room temperature.

Notes

Use culinary (food-grade) lavender only. If your buds are potent, reduce to 0.25 teaspoon. Wild blueberries work best because they are small and distribute evenly. For crisper edges, chill the greased pan and do not overmix the batter. Madeleines are best the day they are baked but can be stored airtight for 1 day.