Blueberry Sour Cream Waffles with Maple Glaze
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Course
Main Course, Breakfast
-
Cuisine
American, International, Vegetarian
Blueberry Sour Cream Waffles with Maple Glaze
Description
Blueberry Sour Cream Waffles prepare a batter using flour, baking powder, baking soda, and sugar for leavening and sweetness, combined with melted butter, eggs, sour cream, milk, and vanilla extract for moisture and flavor. Fresh blueberries are folded in gently to provide juicy pockets amidst the soft waffle texture.
The waffle iron cooks dollops of this batter until the exterior turns golden brown and crisp, contrasted by a tender, moist inside from the sour cream. This method preserves the waffles’ shape and texture, while the berries soften but retain their shape.
A maple glaze, made from confectioners' sugar, melted butter, pure maple syrup, and milk, is drizzled over the waffles once cooked, adding a smooth, rich sweetness that complements the waffles' gentle tartness and blueberry flavor. Additional fresh blueberries garnish the dish.
The waffles freeze well once cooled, allowing for convenient make-ahead options. Reheating in a toaster or microwave restores warmth and texture.
Ingredients
For the Waffles:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/3 cup butter melted, unsalted
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 cup sour cream
- 1/4 cup milk whole
- 1 Blueberry plus more for serving, heaping cup, fresh
For the Maple Glaze:
- 2 cups confectioners' sugar
- 2 tablespoons butter melted, unsalted
- 3 tablespoons pure maple syrup
- 2 tablespoons milk whole
Instructions
- Preheat a waffle iron.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a medium bowl, whisk together the butter, eggs, vanilla extract, sour cream, and milk until smooth. Pour the mixture all at once into the flour mixture and stir until just incorporated. Stir in the blueberries. Try not to overmix the batter; if a few lumps remain, that is fine.
- Dollop 1/4-cup portions of batter onto the hot waffle iron. Cook until golden brown according to your waffle iron's instructions. Transfer to a wire cooling rack while you make the glaze.
- In a small bowl, whisk together the confectioners' sugar, butter, maple syrup, and milk. Whisk until smooth.
- Drizzle the waffles with the maple glaze and top with additional blueberries. Serve.
- Note-the waffles freeze well. Cool completely and place in a freezer bag for up to one month. To reheat, place in the toaster or microwave.
User Reviews
Overall Rating
4.7
You'll Also Love
