What a delicious and nutritious way to start your day!
While pancakes may have been around longer than waffles (the first pancake was probably eaten in the 1400s and the waffle iron wasn’t invented until 1869), some people prefer the little square indentations in this fluffy breakfast treat to the flat circles of a pancake. At our house, we’re Team Waffle for the win, and these Blueberry Waffles satisfy all of our breakfast cravings.
Fresh blueberries are available all year round, and so are frozen ones so there’s no reason not to whip up a batch of Blueberry Waffles whenever you want (and if you’re like my family, you want them a lot!). Sweet and crispy with that distinct flavor only blueberries can bring, these waffles will come out golden brown on the outside and light and airy on the inside–truly delicious!
You can top Blueberry Waffles with extra fresh blueberries and then drizzle some pure maple syrup on top until it pools in each little square so you’ll get all of the flavors in every bite. For a well-balanced breakfast, serve these waffles with Soft Scrambled Eggs or Easy Cloud Eggs.
Are Blueberry Waffles Healthy?
There’s a reason why blueberries are considered a superfood. These little darlings are packed with antioxidants, Vitamin C, Vitamin K (good for heart health!), anti-inflammatory properties and so much more. It’s hard to imagine how all these nutrients can fit into the tiny blueberry but, trust me, they are all in there!
Fresh versus frozen?
We always say fresh is best, but that doesn’t mean frozen can’t be just as good, especially when it comes to blueberries in waffle batter! Because the berries are frozen at their peak ripeness, all of the nutrients are frozen inside so you get the same benefits from frozen blues that you get from fresh. As far as taste goes, some people think frozen blueberries have a more concentrated flavor, while others prefer the snappy and fruity taste of fresh: both are wonderful in Blueberry Waffles, so it’s totally up to you.
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 1/2 cups milk, preferably skim or 2%
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
INSTRUCTIONS
Prep
Preheat the waffle iron and get your batter ready.
Mix Dry Ingredients
Whisk together flour, salt, baking powder, and sugar.
Combine Wet Ingredients
Beat milk and eggs, then add to dry mix.
Add Flavors
Stir in melted butter and vanilla extract.
Fold
Gently mix in fresh blueberries.
Cook
Pour batter into waffle iron and cook until golden.
Devour!
FAQs & Tips
You can make the Blueberry Waffle batter ahead of time and store it in the refrigerator overnight. Cooked waffles can be stored in an airtight container in the fridge for up to 3 days and reheated in a warm oven or in the microwave. To freeze cooked waffles, place them on a parchment covered baking sheet in the freezer until they are frozen through; then transfer the frozen waffles to a freezer-safe bag or airtight container and they will keep for up to 3 months. We recommend thawing them overnight in the refrigerator before warming them up to eat.
Blueberry waffles are irresistible, so make sure to have enough to go around by making a big batch. And then some. You can keep the finished ones on a baking sheet in a warm oven while the rest of them cook.
Nobody likes a soggy waffle. To ensure that yours come out with that crispy outer texture we all love, don’t forget to preheat your waffle iron: a hot iron is the key to the perfect crunch!
Gently stir the fresh berries into your batter so that they are evenly distributed throughout. While we don’t think you can have too many blueberries in a single waffle, you don’t want to risk having one without any berries at all!
If you can’t find fresh blueberries or just prefer using frozen, toss the frozen berries in a little bit of flour before adding them to the batter; this will keep them from sinking to the bottom of your mixing bowl, which makes it harder to have an even amount of berries in each waffle.
Serving Suggestions
Blueberry Waffles are great with all the traditional waffle toppings (syrups, fresh fruit, compotes), but they are also lovely just sprinkled with powdered sugar. For a healthy breakfast, pair these waffles with a Blueberry Spinach Smoothie. If you’re hosting a brunch and want to make sure you have something for everyone, create a buffet with Blueberry Waffles, Strawberry Pancakes, Superfood Quinoa Salad with Blueberries, and Classic Southern Deviled Eggs. And for a spectacular sweet and savory treat, sandwich some crispy Twisted Bacon between two Blueberry Waffles and drizzle the whole thing with pure maple syrup!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 1/2 cups milk preferably skim or 2%
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the all-purpose flour, kosher salt, baking powder, and granulated sugar.
- In a separate bowl, beat the milk and eggs together, then add the mixture to the dry ingredients.
- Pour in the melted and cooled butter along with the vanilla extract, and stir until just combined but be careful not to overmix.
- Fold in the fresh blueberries. Distribute them evenly to avoid a culinary fistfights over who gets the waffle with the most blueberries.
- Ladle the batter onto the preheated waffle iron, close the lid, and cook until golden brown.
- Serve the waffles hot with your choice of toppings.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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