Blueberry Waffles

Turns out muffin batter can also be used to make some really delicious waffles, these Blueberry Waffles are quite literally blueberry muffins in waffle form.

Can you use the waffle batter for pancakes?

I haven’t tested it but I believe this batter should also work for pancakes. The batter is quite thick so I would add a little extra milk to thin it out before using for pancakes.

What can I use instead of blueberries?

This batter is very versatile so you could also do chocolate chips, raspberries, nuts or leave them plain!

Can these waffles be frozen?

Yes! Once cooked and cooled, wrap each waffle individually and then store in an airtight freezer bag for up to a month. Defrost and then toast in the oven or toaster oven!

Tips for making Blueberry Waffles

• This recipe can be easily scaled up or down. The recipe as written makes about 4 large waffles with two eggs so you can easily half it and use one egg or double it and use 4!
• The blueberry compote can be made in advance and stored in the fridge but I usually find that since cooking waffles takes a bit of time, it’s easy to cook while the waffles are going.
• I don’t usually find that I need to grease the waffle pan but if you do just lightly wipe a bit of butter on to it or spray with a baking spray.
• Fresh or frozen blueberries will work for this recipe! I prefer fresh blueberries for the batter because frozen tend to defrost and turn the batter and blueish gray color.
• If you feel like the waffles will tear apart as you lift them out of the iron, let them sit with the iron open for a couple minutes once finished cooking. The air circulation will help them firm up a little and make them easier to move.
• I like to store the freshly cooked waffles on a baking sheet in the oven but you could also serve as each one is finished cooking or keep them on a plate in the microwave. Keeping them in the microwave will keep them warm just not crisp.

Additional Recipes to try!

• Buttermilk Waffles
• Oatmeal Chocolate Chip Pancakes
• Lemon Poppyseed Crepes with Raspberries

Blueberry Waffle Ingredients

• Blueberries: Fresh or frozen blueberries will work for the compote and waffles. I like to use frozen for the compote and fresh for the actual waffles. I find the frozen tend to mix and start to defrost in the waffles turning them blue.
• All Purpose Flour: Any all purpose flour will work for this recipe! You could also do half whole wheat half all purpose flour.
• Sugar: Granulated white sugar is used in the waffles and the yogurt whipped cream, it can also be used in the compote.
• Salt: A little bit of fine sea salt enhances the flavors and balances out the sweetness.
• Butter: Butter adds moisture, flavor, and richness to the waffle batter.
• Vanilla & Almond Extract: I love using both vanilla and almond extract for the batter but the almond is 100% optional and a lack of vanilla won’t ruin the recipe.
• Baking Soda & Baking Powder: These both help make the waffles rise so make sure they aren’t expired.
• Eggs: I use standard large eggs from the store for the waffles.
• 5% Fat Greek Yogurt: Full fat greek yogurt adds tenderness to the waffles and I use it for a yogurt whipped cream topping!
• Milk: A bit of milk is added to thin out the batter. I use whole milk but any milk should work!
• Lemon: Adding the zest of one lemon to the waffle batter gives them more flavor. The lemon juice is used for the blueberry compote.
• Heavy Cream: If making the yogurt whipped cream, you’ll need cold heavy cream for the whipped cream.

How to make Blueberry Waffles?

Waffle Batter

• Preheat the oven to 250 and place a baking sheet in the oven.
• In a medium mixing bowl, add in the lemon zest and sugar. Rub the lemon sugar between your fingers until fragrant and the mixture starts to clump from the oils.
• Add in the soft butter, salt, vanilla and almond extracts. Beat until light and fluffy, medium high speed for a stand mixer, high speed for a hand mixer, for about 3 minutes.
• Add in one egg at a time, beating in between each one.
• Scrape down the sides of the bowl, add in the greek yogurt and milk. Beat again until combined.
• Pour in the flour, baking powder, and baking soda. Mix until almost fully combined, you should still see little bits of flour.
• Fold in the rinsed blueberries.
• Heat up the waffle iron. The amount of batter you’ll need per waffle will depend on the size of your waffle iron. I used approximately 1 cup of batter per round waffle.
• Cook the waffles according to the waffle iron instructions. After each one is done cooking, place them on the baking sheet in the oven to keep them warm and crisp. Start on the blueberry compote while the waffles are cooking.

Blueberry Compote

• In a small pot add in the blueberries, lemon juice, and a spoonful of honey or sugar.
• Cook over medium low heat, stirring as needed until they have reduced and the bubbles look thick and jam like.
• Once reduced, pour the blueberries onto a sheet pan or shallow dish and leave them to cool.

Yogurt Whipped Cream

• This is of course optional but I love to dollop a little vanilla yogurt whipped cream on top.
• In a medium mixing bowl add in the greek yogurt, another spoonful of sugar, a sprinkle of salt, and vanilla. Whisk to combine and then pour in the heavy cream – whip again with the whisk until thick.
• Serve each waffle with the blueberry compote and yogurt whipped cream. I also love to dust them with powdered sugar but that’s always optional.

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