Vegan Lemon Blueberry Madeleines

Hello friends! Today’s post is sponsored by Florida Crystals®! We are bringing you this delicious recipe for Vegan Lemon Blueberry Madeleines.

They are fluffy, buttery, light, and sweet, with a slight tang provided by the lemon, and pockets of juicy blueberry at each bite.

These Vegan Lemon Blueberry Madeleines are super easy to make. You are only 30 minutes away from tasting of the most heavenly cookies in the world!

Madeleines are soft, pillowy, and buttery! And can be made with ingredients you probably already have at home.

I have used Florida Crystals® Organic Raw Cane Sugar to make these Vegan Lemon Blueberry Madeleines. And the Florida Crystals® Organic Powdered Raw Cane Sugar for the glaze. Their sugar is made from pure sun-sweetened sugar cane, it’s organic, grown and harvested in the USA, on sustainable family farms.

All of Florida Crystals® raw cane sugars, such as the Organic Raw Cane Sugar used in this recipe, and also their Organic Raw Brown Sugar are minimally processed, and farmed without the use of pesticides and herbicides.

And you can also use the Organic Raw Brown Sugar to make these Vegan Lemon Blueberry Madeleines, it will add a nutty and hearty layer of flavor to your cookies.

Since Spring is just around the corner, and holidays like Easter and Mother’s Day are upon us, I like to create easy recipes like these Vegan Lemon Blueberry Madeleines because they are perfect for family brunch, or for a special breakfast.

The flavors are fresh and super seasonal. Of course, you can always use frozen blueberries if that’s what you have at hand.

And if you don’t want to use the lemon, or don’t have any lemon, simply substitute it for milk and these will be delightful anyhow.

You can also get creative and substitute the blueberries for other berries, or leave them out too, and use this recipe as a template to create your favorite flavor.

Now I’ve mentioned how these Vegan Lemon Blueberry Madeleines are easy to make, you only need a handful of ingredients, 15 minutes of prep, and then another 15 minutes of baking time.

Begin by mixing the melted vegan butter with the Florida Crystals® Organic Raw Cane Sugar. And add all of the other wet ingredients in: the almond milk, lemon juice, aquafaba, vanilla, and lemon zest.

Whisk the ingredients together.

A few notes about the wet ingredients:

• I used almond milk, feel free to use any other dairy-free milk you prefer.
• Like I’ve mentioned, if you don’t want to use lemon juice, simply add the same amount of milk instead.
• I used lentil aquafaba, because that’s what I had at home. Feel free to use chickpea aquafaba, or any other legumes. Or use the flax egg substitution indicated in the recipe below.

Now it’s time to add the dry ingredients to the mix. You can sift the dry ingredients before, or just sift them right into the bowl.

Don’t over mix the dry ingredients with the wet. You want to stir with a spatula until they are just combined. If you over mix the batter, the madeleines might become dry and tough.

Lastly, add the blueberries and mix them in.

A great tip is to add some flour to the blueberries before adding them to the batter, this will prevent them from sinking to the bottom of the pan. You can also simply place the blueberries on top of the batter after pouring the batter into the madeleine cups, and before baking.

After the batter is ready, fill up the madeleine cups, and bake them in the pre-heated oven.

Once the madeleines are lightly golden, and a toothpick comes clean after inserted in the cookies, they are ready to come out of the oven.

Be careful not to over bake the madeleines, or they will become tough and dry.

Once they cool down, you can glaze them. Or eat them without the glaze if you wish! They will be so delicious as they just come out of the oven! The fresher the better!

But since I made 2 batches of these madeleines in one day, we had leftovers, and on the next day they were still very soft and buttery because I kept them in an air tight container.

And to make the glaze, you simply have to mix the Florida Crystals® Organic Powdered Raw Cane Sugar with some lemon juice. Feel free to add some blueberry jam to the glaze to give it a nice color.

If you don’t have blueberry jam at hand, throw some blueberries in a small food processor and process until dissolve. You can add a touch of water if necessary. Then strain the blueberry juice and add it to the glaze! It is so pretty!

Dip the madeleines in the glaze and let the glaze dry for a few minutes. It’s absolutely delicious!

If you liked this recipe, make sure to check these other suggestions:

• Vegan Almond Butter Oat Bars
• Raspberry Vegan Bars
• Peanut Butter Vegan Madeleines
• Vegan Pecan Cookies
• Vegan White Chocolate Macadamia Cookies
• Vegan Almond Tahini Truffles
• Vegan Ginger Cookies
• Vegan Banana Cookie Cups

Don’t forget to check out Florida Crystals®, it’s an incredible brand that I am so proud to work with. They are environmentally conscious, and committed to a zero-waste process. Their story is pretty interesting, and you can read all about it here.

If you make this recipe make sure to tag me on instagram, I love seeing your creations! Thanks for being here and reading my blog!

Vegan Lemon Blueberry Madeleines

Camila Hurst

These Vegan Lemon Blueberry Madeleines are so fluffy and soft, with a lemony taste, and bursting pockets of juicy blueberry. Served with a sweet and tangy glaze.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert

Cuisine vegan

Servings 20 madeleines

Calories 95 kcal

Equipment

• Bowl
• Sifter (if you wish to sift the dry ingredients)
• Whisk
• Spatula
• Madeleine pan
• Small food processor

Ingredients

  

Vegan Lemon Blueberry Madeleines

• 1 cup cake flour 4.5 oz, 127 grams
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup vegan butter 2 oz, 56 grams
• 1/3 cup Florida Crystals® Organic Raw Cane Sugar 2.3 oz, 66 grams
• 1/3 cup almond milk
• 3 tbsp lemon juice
• 1 tbsp aquafaba or 1/2 flax egg*
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1/2 cup fresh blueberries
• 1 tsp flour cake or all-purpose

Lemon Blueberry Glaze

• 3/4 cup Florida Crystals® Organic Powdered Raw Cane Sugar 5.3 oz, 150 grams
• 2 to 3 tsp lemon juice
• 1 tsp blueberry jam optional for color*

Instructions

 

Vegan Lemon Blueberry Madeleines

• Lightly grease a Madeleine pan with butter or spray oil.
• Pre-heat the oven to 350ºF.
• Sift the cake flour, baking powder, and salt. Set aside.
• Melt the vegan butter in the microwave.
• Add the Florida Crystals® Organic Raw Cane Sugar to the butter and whisk to combine.
• Add the milk, lemon juice, aquafaba, vanilla extract, and lemon zest.
• Whisk until smooth.
• Add the sifted dry ingredients to the bowl and stir just until combined.
• Mix the blueberries with the 1 tsp of flour gently to coat.
• Add the floured blueberries to the batter.
• Stir with a spatula briefly to incorporate.
• Divide the Madeleine mixture between the cavities of the pan. You should fill each cavity about 1/2 of the way.
• I was able to obtain 20 madeleines with the pan I used.
• Bake in pre-heated oven for about 20 minutes, until madeleines are golden in the edges, puffed up, and you touch the middle of one, and it springs right back.
• Remove from the oven and let it cool all the way.

Lemon Blueberry Glaze

• Sift the Florida Crystals® Organic Powdered Raw Cane Sugar.
• Whisk it together with the lemon juice and blueberry jam. If the glaze is too thick, add more lemon juice, and if it’s too thin, add more powdered sugar to thicken it.

Storage

• These Madeleines are best if eaten on the same day, but they will be fine on the next day also, just less fluffy.
• Store in the fridge for up to 3 days, but let them come to room temperature before consuming.

Notes

*Milk: You can use other dairy-free milk, as desired.

*Flax Egg: to make 1/2 flax egg, mix 1/2 tablespoon flax seeds with 1 tablespoon of warm water, and let it sit for 5 minutes to thicken.

*Glaze: Feel free to skip the blueberry jam to obtain a white glaze. Alternatively, you can puree a handful of blueberries in a small blender cup, and then strain it and use that juice instead of the jam.

Keyword blueberry, lemon, madeleines