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.
Servings: 4
Equipment
Ingredients
Blueberry Waffle Batter
- 120 grams granulated sugar
- 1 lemon zested
- 125 grams salted butter soft
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 eggs large, room temperature
- 180 grams full fat greek yogurt
- 60 grams milk
- 190 grams all purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 250 grams blueberries
Blueberry Compote
- 250 grams blueberries
- 1 lemon juiced
- 1 tablespoon honey
Vanilla Yogurt Whipped Cream
- 150 grams full fat greek yogurt
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste vanilla extract will work too
- 80 grams heavy whipping cream
Instructions
Blueberry 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.
- 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.
Notes
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.
Nutrition
Serving: 1waffle