So easy, anyone can make them!
This blueberry waffles recipe is perfect for lazy weekend mornings. Enjoy a hint of cinnamon and little pops of fruit flavor in every bite!
Golden and crispy on the outside, fluffy on the inside, and bursting with fresh blueberries – these will quickly become a top requested morning meal.
The natural tartness of the berries helps balance the sweetness of a sticky syrup topping. Plus, it’s an easy way to get an extra serving of fruit with your breakfast!
If you’re craving something a bit more savory, I also have a simple homemade waffles recipe that pairs perfectly with fried chicken and honey sriracha sauce.
Key ingredients & substitutions for Blueberry Waffles
- Blueberries — Rinse and dry them thoroughly, removing any stems as needed. Be sure to pick out any that are soft or wrinkled as well. In a pinch, frozen berries can be used instead — coat them in a bit of flour first so they don’t bleed color into the batter.
- Flour — Regular all-purpose flour creates a perfectly fluffy texture on the inside. If you prefer yours to be a bit denser, replace ½ cup of the all-purpose with whole wheat flour.
- Milk — I used regular dairy milk, but you could easily substitute your favorite plant-based version instead. Allow it to warm on the counter first – along with the eggs – for more even distribution in the batter.
- Cinnamon — This adds a lovely warmth to each bite. For brighter flavor, replace it with a little bit of lemon zest.
- You’ll need a full size electric waffle maker for any homemade waffles recipe. The exact cook times will depend on your particular model, so be sure to check your manual.
- I also recommend a silicone basting brush for greasing the plates. It’s heat-resistant and flexible enough to get into all of the crevices.
How to make this blueberry waffles recipe?
STEP 1 | Prep your ingredients
Whisk together the wet and dry ingredients in separate bowls, then clean and measure out the berries.
STEP 2 | Mix the batter
Combine everything in one bowl just until there are no more streaks of flour. Overmixing creates too much gluten, resulting in dry, dense waffles.
STEP 3 | Stir in blueberries
Use a gentle folding motion so none of them are crushed. Let the batter rest for about 5 minutes – this will help the gluten relax and allow it to thicken up a bit.
STEP 4 | Heat up the waffle iron
Brush oil into all the crevices and turn it on. If yours doesn’t have a light to indicate when it’s ready, add a drop or two of water to the surface. If it sizzles and evaporates quickly, you’re ready to cook!
Ladle the batter onto the hot plates, just enough to fill the nooks and crannies. Once each waffle is golden brown, transfer them off of the heat and continue until all of the batter is gone.
- If your waffle maker is nonstick, you may need to brush the plates with oil between batches. This not only helps them to release easily, but it ensures even browning as well.
- Place blueberry waffles on a baking sheet in a 200 degree oven to keep them warm until it’s time to serve. Add a wire rack to the pan if you have one – this prevents the bottoms from becoming soggy.
Frequently asked questions about this homemade waffles recipe
Typically, one of two things has happened. Either you forgot to let your batter rest so it was too runny, or the waffle iron was too hot. This would cause the outside to brown faster than the center could cook through.
Be sure that you grease your appliance thoroughly, adding more between each batch as needed. Check that it is fully preheated before adding the batter, then leave it alone!
If you try to lift the lid before the outsides are fully browned, they will stick to the surface and your pastries will rip apart.
Yes, these can be frozen for up to 1 month. Allow them to cool completely, then place them in a single layer on a parchment-lined baking sheet.
Pop them in the freezer until solid – about 2 hours – before transferring them to a zippered bag for storage. Reheat in a toaster or toaster oven for best results.
Top with additional fresh berries and your favorite maple syrup or dust some powdered sugar over the top. Even a swirl of whipped cream would be delicious!
- 2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups milk
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the milk, eggs, oil, and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and whisk just until combined. Some lumps are fine.
- Gently fold in the blueberries. Allow the batter to rest for 5 minutes.
- In the meantime, lightly coat the waffle maker with vegetable oil or nonstick cooking spray and preheat the waffle iron.
- Ladle the batter into the preheated waffle maker and cook until done, about 5 minutes. Carefully remove the waffle and serve with powdered sugar, blueberries, and maple syrup, if desired.
- The exact cook time will depend on your particular waffle maker model.
- If your waffle maker is not nonstick, you may need to brush with oil again between cooking waffle batches.
- To keep waffles warm, place them on a baking sheet in a 200 degree oven.
- Waffles may be frozen for up to a month. To reheat, place in a toaster or toaster oven.
Amount Per Serving: Calories: 258Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 383mgCarbohydrates: 33gFiber: 2gSugar: 5gProtein: 7g
National Waffle Day
Dust off that waffle maker, Audrey from That Recipe is hosting a Waffle-Fest for National Waffle Day. We’ve got sweet waffles savory waffles, breakfast waffles, waffle sandwiches and dessert waffles. So many delicious ways to enjoy!
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Sheila @ Life, Love & Good Food
Recipe Developer, Food Photographer, Home Cook, Wife, Mom, Nana
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.