Blueberry Waffles

Crisp buttery waffles filled with blueberries are a breakfast treat that will have you coming back for just one more bite until they are gone.

Sometimes I snack on a plain blueberry waffle, occasionally we drizzle them with maple syrup, but most often in our home Blueberry Waffles are topped with my grandmother’s waffle sauce.

Blueberry Waffles with Waffle Sauce have become one of the breakfasts that I crave the most often.

We’ve been pouring my grandmother’s waffle sauce over blueberry pancakes for years, but I never thought to try making blueberry waffles until a couple months ago.

Oh my goodness, these waffles are amazing. Bursting blueberries along with all those crispy waffle pockets to hold that sweet vanilla sauce? Yes, please!

I’ve made these waffles so many times now, they have a place reserved now in my freezer alongside the Ham and Cheese Waffles that we all love so much.

For more blueberry baking ideas, check out the Best Ever Blueberry Coffee Cake, Blueberry Coconut Banana Bread, Blueberry Breakfast Cake, and Blueberry Cookies. I adore blueberries in just about any form and each of this recipes is sure to be a hit!

BLUEBERRY WAFFLES

Blueberry waffles require a little extra effort to make sure they turn out perfectly and don’t trash your waffle iron. As some of the berries will burst while cooking, the potential for a sticky waffle iron is there.

I recommend greasing the waffle iron generously with butter between each waffle or spraying with cooking spray.

Also, and this is important, clean the waffle iron right after breakfast. Don’t let it sit and grow too cold before cleaning. The first time I made these, I accidentally closed the waffle iron and forgot to clean it that day.

It was a mess when I went back to it. (I’ve learned since to leave it open until it’s clean!)

The following times when I made these waffles, I used a damp rag to wipe it clean while it was still slightly warm. If anything sticks to it, a chopstick wrapped inside that damp rag provides enough pressure to remove any stuck on berries.

Kitchen Tip: I use this square waffle iron or this round double waffle iron to make this recipe.

Blueberry Waffles Recipe

1. Preheat the waffle iron. Stir together the flour, salt, baking powder, and sugar. Add the milk and eggs and stir to combine. Add the melted butter, vanilla, and almond extract. Stir to combine.
2. Stir in the blueberries and then pour onto the hot waffle iron. Cook until lightly browned. Serve with waffle sauce or with a drizzle of maple syrup.

FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.

Blueberry Waffles

4.89 from 17 votes

Crisp, fluffy waffles filled with sweet blueberries are the best way to start the day!

Save to Favorites Pin Print Review

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 8 4-inch square waffles

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 2 cups all-purpose flour *
• ▢ 1 teaspoon kosher salt
• ▢ 4 teaspoons baking powder
• ▢ 1 tablespoon white sugar
• ▢ 1 1/2 cups milk
• ▢ 2 eggs
• ▢ 6 tablespoons butter, melted
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon almond extract
• ▢ 10 ounces blueberries
• ▢ Optional: Waffle Sauce or maple syrup for serving

Instructions

• Preheat the waffle iron. Stir together the flour, salt, baking powder, and sugar. Add the milk and eggs and stir to combine. Add the melted butter, vanilla, and almond extract. Stir to combine.
• Stir in the blueberries and then pour onto the hot waffle iron. Cook until lightly browned. Serve with waffle sauce or with a drizzle of maple syrup. Enjoy!

Notes

* GLUTEN FREE ALTERNATIVE: 1 ⅓ cups brown rice flour, 2/3 cup tapioca starch, and ¼ cup potato starch may be substituted for the all-purpose flour listed in the above ingredients.

 

FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.

Nutrition

Calories: 263kcal · Carbohydrates: 33g · Protein: 6g · Fat: 11g · Saturated Fat: 6g · Cholesterol: 68mg · Sodium: 403mg · Potassium: 338mg · Fiber: 1g · Sugar: 7g · Vitamin A: 415IU · Vitamin C: 3.5mg · Calcium: 154mg · Iron: 1.9mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!