Blueberry waffles are golden brown, light and fluffy homemade waffles filled with sweet, tart and juicy blueberries. This blueberry waffle recipe is easy to make in one bowl and is perfect for a quick, but delicious breakfast.
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Why Should You Make This Recipe
I absolutely adore a breakfast that feels special and decadent, but takes only a few minutes to make. recipe. Waffles have become a new favorite breakfast of mine lately. My Strawberry Waffles, Chocolate Waffles, Banana Waffles, Cinnamon Roll Waffles and Chocolate Chip Waffles are my favorites. I am so excited to add these easy blueberry waffles to the blog.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious homemade waffles with blueberries.
- Fast and easy to make. If you can whip up a batch of pancakes, you can make a batch of fresh homemade berry waffles. This recipe for waffles with blueberries can also be made up to a day ahead, making them perfect for a quick but special breakfast.
Ingredients
Before I show you how to make this recipe for these easy and buttery waffles with blueberries make sure you have these simple ingredients ready to go.
- Dry Ingredients: All purpose flour, baking powder, sugar and salt.
- Wet Ingredients: Eggs, melted and cooled butter, milk, vanilla extract, almond extract and blueberries.
Substitutions
Here are my recommended substitutions to make this berry waffle recipe if you need them.
- All purpose flour: To make these crisp and fluffy waffles gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (240 g) than cups.
- Baking Powder: This creates light and fluffy pancakes. Using baking powder also allows the batter to rest for a longer stretch of time than using baking soda which needs to bake soon after mixing into the batter.
- Granulated Sugar: This waffle recipe calls for granulated sugar, but maple sugar or brown sugar would also work well.
- Eggs: This recipe has not been tested without eggs.
- Milk: Use any milk you like. Plant based milk also works well in this recipe.
- Almond and Vanilla Extracts: This provides a lovely background flavor for the waffles.
- Blueberries: Fresh or frozen blueberries both work well in this waffle recipe. If using frozen blueberries, mix them in right before cooking the waffles. Please note that the waffle batter may become a bit colored by the frozen blueberries as they begin to thaw.
Variations
- Buttermilk Blueberry Waffles: Prepare the recipe as written with these changes: use 1 ½ cups buttermilk and use 2 teaspoons baking powder and ½ teaspoon baking soda in place of the 4 teaspoons baking powder.
- Optional Mix-Ins: Add 1 teaspoon cinnamon to the dry ingredients or mix in 1 teaspoon lemon juice and swap the almond extract with lemon extract to make lemon blueberry waffles.
How To Make
Learn how to make blueberry waffles in a few easy steps.
- In a mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.
- In another bowl, whisk the eggs into the until lightly beaten.Whisk in the melted butter, milk, vanilla and almond extract together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the blueberries. Rest the batter at room temperature while the waffle iron preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge for at least 2 hours or overnight.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray. Using ½ cup (120 ml) measuring cup, pour the blueberry batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the banana batter until all the waffles are made.
- When it’s time to serve the waffles, top the waffles your desired toppings. I love mine with more fresh blueberries, a light dusting of powdered sugar and a drizzle of maple syrup.
How To Make Ahead, Store, Freeze, Reheat and Serve
- Make Ahead: The blueberry waffle batter can be stored tightly covered in the fridge for overnight or up to 3 - 4 days.
- Store: Transfer any leftover blueberry waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
- Freeze: Allow the waffles to cool completely. Then transfer the waffles with bananas into a freezer safe container. Store in the freezer for up to 2 months.
- Reheat: Place the frozen waffles in a single layer on a microwave-safe plate and microwave for about 20 -30 seconds or until heated through. Another easy option is to place them in the toaster and bake until heated through. Top the waffles with your preferred toppings and serve.
- Serve: These blueberry filled waffles are the perfect way to enjoy all your favorite toppings. I highly suggest serving these waffles with whipped cream, a dusting of powdered sugar, more blueberries and maple syrup. Try my Maple Butter for a delicious fall spread.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy waffles.
- Don’t overmix the batter. Just like making when pancakes, mix the dry ingredients into the wet until just combined. There may still be a few lumps in the batter.
- Rest the batter. Just like making pancakes, the longer the waffle batter rests, the fluffier the texture will be. Waffle batter can rest, covered in the fridge for up to 3 - 4 days. Stir in the blueberries about 30 minutes before the rest period is over. If using frozen blueberries, wait until you are ready to cook the waffles before mixing them into the batter. There is no need to thaw the blueberries.
- Lightly grease the waffle iron. Although the waffle iron is most likely non-stick, it’s still a good idea to lightly spray the waffle iron before cooking the waffles.
- Use a measuring cup. This is the easiest, quickest and cleanest way to get perfectly sized waffles.
- Keep the cooked waffles in a single layer. Resist the urge to stack the waffles, as stacking them can cause them to become soggy. Instead, wait until right before serving the waffles to stack them.
- Keep them in the oven. As the waffles finish cooking, place them on a lined baking sheet in a 200 F (93 C) oven until it’s time to serve. Keeping them in the oven prevents the waffles from getting soggy.
FAQs
Should you spray the waffle iron before making each waffle?
For all non stick waffle makers, a light spray from a non stick cooking oil once before making the entire batch. There is no need to spray the waffle maker before making each waffle.
Should you let waffle batter rest before cooking?
When it’s possible, resting the waffle batter for 1 - 2 hours or up to overnight creates the best waffles. I suggest stirring in any mix-ins about 20 - 30 minutes before rest period ends if you plan on resting the waffle batter for that long.
Why aren’t my blueberry waffles crispy?
For most homemade waffle recipes, the reason is because the batter is overmixed. Another reason could because the waffle iron didn’t have enough time to preheat or the heat wasn’t high enough. I suggest preheating the waffle iron for about 5 minutes and following the heating instructions/heat setting for your specific waffle maker. Another tip is to add ¼ cup cornstarch to the dry ingredients before mixing into the batter.
How to make my waffles crispy again?
Place the freshly baked waffles on a baking sheet. Warm the waffles in the oven at 200 F (93 C) until you are ready to eat.
Other Blueberry Breakfast Recipes to Try
- Mini Blueberry Muffins
- Blueberry Bread Pudding
- Easy Blueberry Lemon Scones
- Blueberry Donuts
- Blueberry Turnovers
If you try this Blueberry Waffles recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Blueberry Waffles Recipe
Blueberry waffles are golden brown, light and fluffy homemade waffles filled with sweet, tart and juicy blueberries. This blueberry waffle recipe is easy to make in one bowl and is perfect for a quick, but delicious breakfast.
Equipment
- 1 whisk
- 1 ½ cup measuring cup optional
- 1 waffle maker or waffle iron
Ingredients
- 2 cups (240 g) all purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup (60 ml) melted and slightly cooled butter
- 1½ cups (360 ml) milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1¼ cup (150 g) fresh or frozen blueberries
Instructions
- In a mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour , 4 teaspoons baking powder, 1 tablespoon sugar, ½ teaspoon salt
- In another bowl, whisk the eggs into the until lightly beaten. Whisk in the melted butter, milk, vanilla and almond extract together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the blueberries. If you are using frozen blueberries, wait to add them until right before cooking the waffles.2 large eggs, room temperature, ¼ cup (60 ml) melted and slightly cooled butter, 1½ cups (360 ml) milk, room temperature, 1 teaspoon vanilla extract , 1 teaspoon almond extract , 1¼ cup (150 g) fresh or frozen blueberries
- Rest the batter at room temperature while the waffle iron preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge for at least 2 hours or overnight.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray.
- Using ½ cup (120 ml) measuring cup, pour the blueberry batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot.
- Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the blueberry batter until all the waffles are made. When it’s time to serve the waffles, top the waffles with your desired toppings. I love mine with more fresh blueberries, a light dusting of powdered sugar and a drizzle of maple syrup.
Notes
Store: Transfer any leftover waffles in an airtight container stored in the refrigerator for up to 2 - 3 days. For longer storage, I suggest freezing them.
Frozen Blueberries: Do not thaw the blueberries before adding them into the batter. Stir the frozen blueberries into the waffle batter right before cooking the blueberry waffles.
See the Variations section of the blog post to make these blueberry waffles with buttermilk.
Extra flour: If the batter is too runny or too thin for your liking, add up to 2 tablespoons (15 g) more flour into the batter right before adding the blueberries.
did you make this recipe?tag @olivesnthyme on Instagram
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