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 for a quick breakfast.
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.
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”. Using ½ cup (120 ml) measuring cup, pour the blueberry batter onto the preheated waffle iron.
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.
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.