Crisp buttery blueberry waffles are a spectacular 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 of 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 this blueberry waffles recipe so many times now, they have a reserved place 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 these recipes is sure to be a hit!
Kitchen Tip: I use this square waffle iron or this round double waffle iron to make this recipe.
How to Make Blueberry Waffles
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 the batter onto the hot waffle iron. Cook until lightly browned. Serve with waffle sauce or with a drizzle of maple syrup.
Blueberry Waffle Recipe
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 the iron 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 this recipe for blueberry 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.
Wondering how to freeze waffles? It’s easy! Allow the waffles to cool completely, before storing them in an airtight zip-close bag. Frozen waffles can be reheated in a toaster oven or in the microwave.
Blueberry Waffles
Ingredients
- 2 cups all-purpose flour *
- 1 teaspoon kosher salt
- 4 teaspoons baking powder
- 1 tablespoon white sugar
- 1½ cups milk
- 2 eggs
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 10 ounces blueberries
* Gluten-Free Alternative
- 1⅓ cups brown rice flour
- ⅔ cup tapioca starch
- ¼ cup potato starch
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
Nutrition
{originally published 7/13/18 – recipe notes and photos updated 2/17/23}
Radka says
Thank you for this amazing recipe! The waffles are delicious!
Mary Younkin says
You are welcome.
Cyclone says
Absolutely delicious! So easy to make. I stored the extra waffles in the fridge and had them during the week. Heated up so nicely in my toaster oven. Thank you for sharing your recipe!
And I’m a dude who needs a map to find his own kitchen!
Mary Younkin says
This is awesome to hear. I’m so glad that you like the waffles!
Katrina says
How would you adapt this for frozen blue berries?? I almost never have fresh ones on hand.
Angie says
can you use frozen blueberries? Do you have an egg-free version?
Mary Younkin says
Yes, this will work nicely with frozen berries. I haven’t made them without eggs.
Sharon says
These waffles are delicious! Making them in my new waffle maker for the 3rd time! Have the batter to the perfect consistency which required thinning slightly. Come out golden, light & fruity. Yum!
Mary Younkin says
I’m so glad you like them, Sharon!
Trish says
Thank you for the beautiful recipe. Have you ever tried beating the egg whites separately and then folding in the rest of the ingredients? It makes for beautifully light waffles or pancakes.
Mary Younkin says
Yes! That makes such delicious waffles, Trish. I love that method.
Rosa E Owens says
Looks so good. I like to see how others mix waffle mix. You don’t use egg whites whipped separately? Or that could be belgian waffles to add fluffiness.
Mary Younkin says
You could absolutely separate the eggs and whip the egg whites for fluffier waffles.
Sue says
Easy and delicious!
Mary Younkin says
I’m so glad you loved the waffles, Sue.
Sherry Lawler says
This recipe is delicious. I cooked the waffles in my Belgium waffle iron and produced six crispy on the outside fluffy inside waffles. Thank you!
Mary Younkin says
You are welcome, Sherry! I’m so glad you loved the waffles.
Cheryl says
Can you refrigerate the night before and make them in the morning?
Mary Younkin says
Hi, Cheryl! Yes, you should be able to refrigerate the batter overnight without an issue.