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Vegan Blueberry Lavender Madeleines

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
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18
Calories: 120kcal

Ingredients
 

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.