Home / Products / Recipes /  Deserts & Marmalade  / BLUEBERRY & ORANGE MADELEINES


15 units

  • 3.1 oz butter
  • 2 tbsp bee honey
  • 2 eggs
  • 2.5 oz granulated sugar
  • 3.1 oz flour
  • 1 tsp baking powder
  • Zest of ½ orange
  • 1/3 cup fresh blueberries


Beat the butter and sugar until obtaining an ointment texture.

Add the orange zest and eggs and continue beating until well incorporated (if you use a mixer, use a flat beater, not a wire whisk).

Add the sifted flour and baking powder, and finally the blueberries and incorporate well.

Distribute the batter into the buttered madeleine molds, filling them up to 3/4 of their capacity.

Bake for 15 minutes at 360°F or until cooked and brown. Unmold while warm. 6. Sprinkle some powdered sugar on top before serving.


* If you do not have the molds, you can make them in mini-muffin size.