The Best Blueberry Waffles is bursting with blueberries! Each waffle is perfectly crisp on the outside while remaining light and airy on the inside. Whether you use fresh or frozen blueberries, this homemade buttermilk waffle recipe is sure to become your new favorite.
Making homemade blueberry waffles is simpler than you might think! They’re not only delicious but also an impressive breakfast, perfect for weekends.
The secret to making the best waffles is buttermilk. It not only adds a bit of tangy flavor which compliments the blueberries, but also the acidity in buttermilk works with the baking soda to create a fluffy texture.
Just like our popular collection of homemade waffle recipes, these from-scratch waffles taste far superior to any packaged mix. We even offer an eggless waffle recipe, as well as our fan-favorite mini waffles made with milk. Indulge in the difference that fresh ingredients make!
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Why you'll love this?
- Made from scratch
- Light and fluffy texture with crisp exterior
- No whipping eggs
- Great frozen - Pop them in your toaster for a quick breakfast!
- Ready in minutes
- Packed with juicy blueberries
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
The ingredients for this recipe are pretty standard for a homemade waffle recipe. However, I’d like to highlight a few that you might have questions about:
- Butter: I add melted butter into the batter for a rich flavor and a melt-in-your-mouth texture, especially when paired with buttermilk. If you prefer a butter-free option, you can easily substitute coconut oil, just like in our oatmeal waffles recipe.
- Egg: The egg adds structure and helps to make my waffles light and fluffy.
- Buttermilk: It imparts a light, fluffy texture and a tangy flavor to the blueberry waffles that is simply unbeatable!
- Blueberries: You can use either fresh or frozen blueberries for this recipe. Just make sure to fold in the frozen blueberries at the end to prevent them from bleeding into the batter.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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🫐 How to use frozen blueberries? Avoid thawing the frozen blueberries and minimize stirring to prevent them from bleeding and discoloring the batter. I recommend folding in the frozen blueberries after mixing in the flour to keep the batter looking vibrant while still delivering that delicious flavor. It’ll taste fantastic, even if it doesn’t look perfectly blue!
Step 7 - Pour batter into your preheated waffle maker and cook for about 6 minutes or until deep golden on color.
Pro tip: Don’t stack them. Remove the hot waffles and place them on a wire rack. Avoid stacking or piling them, as the steam can transfer to the waffles underneath, making them soggy.
How to serve?
Serve homemade blueberry waffles hot with a simple pat of softened salted butter and warm maple syrup. They can also be elevated when serving for friends and family and set up a waffle bar with tasty toppings options:
- Powdered sugar or cinnamon sugar.
- Fresh fruits like sliced bananas
- A dollop of freshly whipped cream.
- Vanilla ice cream
- Simple lemon curd
- Blueberry sauce or compote
Tip: If serving for a large group, place cooked buttermilk blueberry waffles on top of a wire rack placed on a baking sheet and keep them in a 200-degree oven until serving time.
Recipe tips
- Cook until the blueberry waffles get a deep golden brown for a crispy exterior.
- Mix in some finely grated lemon zest for a brighter twist.
- Grease your waffle maker before each batch, to make sure that they don't stick.
No buttermilk? No problem!
If you are out of buttermilk, then refer to our blog post on how to make buttermilk substitute using lemon juice.
More Blueberry Recipes
Blueberry Waffles
Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 2 ¼ cups buttermilk
- ½ cup butter melted and slightly cooled
- 1 cup blueberries
Instructions
- Pre heat waffle iron according to manufacturer instructions.
- Mix flour, baking powder and baking soda in a medium bowl and set aside.
- Add eggs into another larger bowl and whisk to combine. Add buttermilk and melted butter. Whisk until mixed well.
- Add the combined dry ingredients and blueberries. Stir to combine. Tip: If using frozen blueberries, add them last after combining the dry and wet ingredients. This way, you avoid the risk of the frozen blueberries bleeding into the batter.
- Grease your hot waffle iron with cooking spray and pour about ½ cup of batter for each waffle. Cook until they are a deep golden brown, which usually takes around 6 minutes in my waffle iron.
- Serve hot with butter, maple syrup and fresh blueberries.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Comment below or tag me on Instagram.
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