Name: Blueberry Lavender Vegan Madeleines
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup granulated sugar or coconut sugar (Choose based on preference); 2 tablespoons culinary lavender (dried) (Rub between fingers before adding for more aroma); 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup almond milk (or plant-based milk); 1/4 cup melted coconut oil (or any neutral oil); 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries (Frozen blueberries can keep the interior moister)

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The Secret Behind Perfect Blueberry Lavender Vegan Madeleines: An Incredible 7-Step Recipe

There are recipes that feel like a warm hand on a cold morning, and these Blueberry Lavender Vegan Madeleines are one of those for me. I discovered this combo on a weekend when my kitchen smelled like something out of a dream: gentle floral lavender, the bright pop of blueberries, and the toasty coconut-oil finish as they baked. Creating Blueberry Lavender Vegan Madeleines can be a straightforward process if you follow these steps carefully, and I promise the payoff is worth the few little rituals involved. If you want something to accompany an early breakfast or a lazy afternoon tea, these fit the bill. I even like to pair them with a simple smoothie sometimes, especially when I am trying to use up extra berries from the fridge — similar to the way I enjoy a banana and blueberry smoothie for a quick pick-me-up that I keep reaching for in summer.

What you need is surprisingly simple. I usually shop with a small list in my head: 1 cup all-purpose flour, 1/2 cup almond flour, 1/2 cup granulated sugar or coconut sugar depending on my mood, 2 tablespoons culinary lavender (dried), 1 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup almond milk (or plant-based milk of your choice), 1/4 cup melted coconut oil (or any neutral oil), 1 teaspoon vanilla extract, and 1 cup fresh or frozen blueberries. Saying those ingredients out loud feels comforting, like a promise that something cozy is about to happen.

How I Found This Little Lavender Hack

The lavender element came by accident. My grandmother used to add a little dried herb to her cakes — not always lavender, but the idea stuck. I experimented with 2 tablespoons of culinary lavender and learned to treat it gently; too much and it becomes perfumey, too little and you miss the subtle floral note that makes these madeleines sing. In practice, I follow the practical steps I’ve picked up over time. Preheat your oven to 375°F (190°C) and grease your madeleine pan with oil or non-stick spray so the little cakes release easily. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, dried lavender, baking powder, and salt. Doing this by hand helps me keep the lavender evenly distributed, which avoids pockets of floral intensity.

A small tip here: give the dried lavender a little rub between your fingers before adding it to the bowl to release more aroma. Also, sift the flours if you want an even finer crumb; I skip it when I’m short on time, but sifting makes the shells look a touch more delicate.

Getting the Texture Just Right

Combine Wet Ingredients: In another bowl, mix the almond milk, melted coconut oil, and vanilla extract until well combined. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms. This gentle mixing is where texture is decided. I avoid overbeating because the madeleine’s charm is its tender, slightly springy interior with a crisp edge. Fold in Blueberries: Gently fold in the blueberries, taking care not to break them — blueberry juices can turn the batter purple and make the finished surface a little streaky, which is charming but not for everyone.

If you’re curious about how to make them fluffier, a trick I learned is to let the combined batter rest for 20–30 minutes in the fridge before filling the pan. It chills the coconut oil slightly and gives the baking powder time to work, resulting in a crisper ruffled edge. Fill the Pan: Using a spoon or piping bag, fill each madeleine mold about three-quarters full with the batter. A piping bag is my secret lazy tool for neat, even shells, especially when I have to make a bigger batch.

When Things Don’t Go As Planned

Bake: Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges are golden, and a toothpick inserted comes out clean. I know they are done not just by the toothpick but by sound and sight; the tops will spring back lightly when you press them with a fingertip and you will hear that quiet, contented crackle as they set around the edges. If they look pale after 20 minutes, give them a couple more, but watch closely because they brown fast toward the end.

Cool: Allow the madeleines to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. If one sticks, don’t panic. Let it sit another minute and use a thin spatula to ease it out. When things go wrong, I remind myself that imperfect madeleines still taste amazing. If your batter seems too thin, a little extra almond flour will thicken it up; if too thick, a splash more almond milk will loosen it.

I like to share this recipe at potlucks and neighborhood coffee mornings where I’ve learned a few practical tweaks. One friend prefers frozen blueberries because they keep the interior a touch moister, while another swears by using coconut sugar for a caramel note.

A Few Extra Ways to Make It Yours

I mentioned variations earlier and here are a couple I return to often. For a citrus lift, add a teaspoon of lemon zest to the wet ingredients. For a nutty depth, swap the almond milk for oat milk and finish with a dusting of powdered sugar. If you want chocolate, fold in a handful of mini dairy-free chocolate chips with the blueberries and reduce the sugar slightly. Each variation changes the mood of the madeleine without stealing the soul of the recipe.

Serving is easy: they are lovely with a cup of Earl Grey, a scoop of dairy-free yogurt, or alongside a fruit-forward breakfast. To store leftovers, keep them in an airtight container at room temperature for up to two days, or freeze for up to a month; if frozen, reheat gently in a warm oven for a few minutes to bring back that fresh-baked texture. Making them ahead is one of my favorite moves — I’ll bake a tray on Sunday and have small delights ready for weekday breakfasts. When I want something simple on busy mornings, the madeleines pair surprisingly well with a green smoothie or even a richer banana-blueberry smoothie if I’m craving more fruit.

I often think about how small rituals anchor us. A bowl, a whisk, the scent of vanilla mixing with lavender. The first time I made this for a friend who was having a rough week, she told me it made her feel like a storybook afternoon. That memory is why I keep this recipe in heavy rotation.

If you’re the kind of person who likes a visual reference, you might also enjoy exploring other blueberry baking ideas to spark inspiration, and I sometimes cross-reference recipes while testing new tweaks like the ones I tried after a colorful fish dish evening and a crisp summer salad.

Conclusion

If you want a lovely companion to your morning coffee or an elegant little treat to bring to a neighbor, these Blueberry Lavender Vegan Madeleines deliver the comfort of home baking with a small, memorable twist. For more ideas on making the most of blueberries in baking, I sometimes look at other well-loved recipes like the perfect blueberry muffins from Smitten Kitchen to see different approaches to texture and fruit distribution.