There's something about a stack of waffles filled with fresh blueberries that makes a weekend morning feel a little more special. I tested these blueberry waffles several times using both fresh and frozen berries. Whether you use fresh berries in summer, or frozen ones in winter, this recipe comes together with pantry staples and a few minutes of prep. This recipe uses a simple batter made with buttermilk and folds in juicy blueberries. I made a few adjustments to the amount of buttermilk in the batter, and landed on waffles with fluffy middles and crisp golden edges.
Try topping these homemade waffles with our easy blueberry compote or homemade whipped cream for a finishing touch that turns a simple weekend breakfast into something worth waking up for.
Quick Look: Blueberry Waffles
- Ready In: about 20 minutes
- Makes: 6 regular waffles or 4 Belgian waffles
- Calories: about 463 kcal per waffle
- Add to Your Shopping List: buttermilk and blueberries
- Dietary Info: contains gluten, dairy, and eggs - can be made gluten free
- Baker's Note: If you are using frozen blueberries, add them straight from the freezer, no need to thaw. This will help keep the batter from turning purple.
Summarize and Save This Content
Jump to:
Key Ingredients
Blueberries - Use fresh blueberries if you can find them. Frozen berries will work in a pinch, but toss them in straight from the freezer - no need to thaw them. Definitely toss them in a tablespoon of flour before adding them to the waffle batter.
Buttermilk - Buttermilk gives the waffles a tender crumb and a slight tang. It reacts with the baking soda for lift. If you don't have any on hand, whisk the 1 ¼ cups of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes.
How to Make Blueberry Waffles
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, cornstarch, and salt.
- Whisk the wet ingredients. In a separate measuring cup or bowl, whisk together the buttermilk, eggs, canola oil, and vanilla until well combined.
- Combine. Pour the wet ingredients into the dry ingredients and stir until the batter just comes together. It's okay if you still see a little bit of flour.
- Fold in the blueberries. Gently fold the berries into the batter, trying to keep them whole.
- Cook the waffles. Pour ½ cup of batter onto the hot waffle iron and cook until it stops steaming. Most waffle irons will beep when the waffle is done. The waffles should be golden and crisp on the outside
- Serve the blueberry waffles. Top with a dollop of fresh whipped cream and a drizzle of warm maple syrup.
Notes From The Test Kitchen
I tested this recipe using both fresh and frozen blueberries, and both work well. If you're using frozen, toss them in a tablespoon of flour first - it keeps them from bleeding into the batter as they cook.
I added cornstarch to the dry ingredients for a softer texture, and it makes a real difference in the finished waffle. I also found that the batter needed a bit more buttermilk than I first expected - I kept adding a splash at a time until I got a thick, pourable consistency. If your batter looks stiff, add buttermilk slowly until it thins out a bit.
I tested these waffles in both a regular waffle iron and Belgian one, and both turned out great. Just be careful not to overfill - it's an easy way to make a mess of your waffle iron.
My kids don't usually go for berries in their waffles, but everyone in the family loved this one - that's really as good as it gets over here.
These blueberry waffles are delicious on their own, but they're even better as part of a weekend brunch.
What to Serve With Blueberry Waffles
- Top with Strawberry Compote and a dollop of homemade whipped cream
- Serve alongside my Mushroom and Gruyère Quiche for a sweet-and-savory brunch spread
- Mix up a Vodka Strawberry Lemonade for a refreshing brunch cocktail
- Blend up a Peach and Almond Smoothie for a healthy, non-alcoholic option
Substitutions and Variations
No buttermilk - Whisk the 1 ¼ cup of milk with 1 tablespoon of lemon juice or vinegar - let it sit for a few minutes before using in place of the buttermilk in the recipe.
Mixed berries - Swap in raspberries, blackberries, or a mix of berries in place of the blueberries. If using frozen, toss them in flour first, just like you would with blueberries.
Make them gluten-free - Swap the all-purpose flour for a 1:1 gluten free flour blend like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. For a recipe designed specifically to be gluten free, check out my gluten free waffles recipe.
Lemon blueberry - Add a tablespoon each of lemon zest and lemon juice for a bright, citrus twist.
Blueberry chocolate chip - Use half blueberries and half mini chocolate chips for a chocolate twist that everyone will love.
Blueberry Waffles FAQs
Yes, you can easily freeze these waffles. Let them cool completely on a wire rack. Transfer to a freezer-safe bag or container. Be sure to separate the layers with parchment paper. Waffles will keep in the freezer for up to three months.
The toaster oven is the best way to reheat waffles and keep that crisp exterior. Pop them straight from the freezer or fridge and toast until warmed through. The oven works well too, especially for a bigger batch. Bake at 350° for eight to ten minutes. I tend to stay away from the microwave - it tends to turn the waffles soggy instead of crisp.
This batter is best made right before cooking, since the baking powder and baking soda start reacting with the buttermilk right away. You'll lose some of the lift if the batter sits for too long. If you want to prep ahead, measure out your dry and wet ingredients separately the night before, then mix them together just before you are ready to cook.
This batter is designed for waffles, but if you're craving pancakes, head over to my collection of homemade pancake recipes for a full line up of pancake recipes to choose from.
more Recipes Made With Fresh Blueberries
If you tried these Blueberry Waffles or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Maple and Thyme.
Blueberry Waffles
Equipment
- waffle iron
- large mixing bowl
- medium mixing bowl or large measuring cup
- whisk
- Measuring cups and spoons
- rubber spatula
- ½ cup cookie scoop or measuring cup (for portioning batter)
Ingredients
- 2 cups (260g) all purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon corn starch
- 1 teaspoon salt
- 2 large eggs
- 1¼-1½ cups buttermilk plus extra as needed
- ¼ cup canola oil
- 1 tablespoon vanilla
- 1 cup fresh blueberries
Instructions
- Preheat your waffle iron and spray with nonstick cooking spray.
- In a large mixing bowl, combine the dry ingredients.2 cups (260g) all purpose flour, ⅓ cup sugar, 1 tablespoon baking powder, 1 teaspoon corn starch, 1 teaspoon salt
- In a measuring cup or medium mixing bowl, combine the wet ingredients - whisk until smooth.2 large eggs, 1¼-1½ cups buttermilk, ¼ cup canola oil, 1 tablespoon vanilla
- Stir the wet ingredients into the dry ingredients and mix until the batter just comes together - don't overmix.
- Fold in blueberries.1 cup fresh blueberries
- Pour ½ cup waffle batter onto the hot waffle iron (amount may vary depending on your waffle iron's size) and cook until golden and crisp, about 4-5 minutes, or until steam stops escaping from the iron.
- Serve waffles with homemade whipped cream, a few fresh berries and warm maple syrup.
Notes
- Make-ahead - It's best to mix the dry and wet ingredient separately and store overnight. In the morning, combine the ingredients, add the berries, and make the waffles.
- Freezing - Cooked waffles freeze well for up to 2 months - cool completely and freeze with parchment paper between the waffles.
- Reheating - Reheat waffles straight from the freezer in the toaster oven until warmed through and crisp - the microwave works in a pinch but they might be a bit soggy.
- Start with 1 ¼ cups of buttermilk and add more as needed. The batter should be thick but pourable.
Amanda Smallwood says
The fresh berries make this the perfect summer breakfast recipe. I like to top them with.homemade whipped cream and warm maple syrup!