0 from 3 votes
Blueberry Waffles
Homemade Blueberry Waffles burst with real blueberry flavor. This buttermilk waffle recipe has a crisp, golden exterior and a fluffy center. All you need are a handful of ingredients, including fresh or frozen blueberries, and 30 minutes to make them!
Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings: 9 waffles
Calories: 248 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 ¼ cups all-purpose flour 270g
- 2 tablespoons granulated sugar 32g
- 1 tablespoon baking powder 14g
- 1 teaspoon baking soda 8g
- ½ teaspoon kosher salt 2g
- 2 cups buttermilk
- 2 large eggs ~100g
- ¼ cup flavorless oil avocado, vegetable, canola all OK (60g)
- 2 teaspoons pure vanilla extract 12g
- 1 teaspoon pure almond extract 6g
- 2 cups blueberries fresh or frozen (280g)
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk to combine. Set aside.
- Pour the buttermilk, eggs, oil, vanilla extract and almond extract into a liquid measuring cup. Whisk thoroughly until combined. The eggs need to be completely incorporated.
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined. The batter does not need to be completely smooth, so do not mix it until it is smooth or it will be overmixed.
- Stir in the blueberries, folding gently to incorporate into the batter. You may let it rest for 5-10 minutes.
- Pour ½ cup of the waffle batter into a greased, hot waffle iron. (This will be dependent on the size of your waffle maker, so you might need more or less, and depending on this, you will have more or less waffles.)
- Close the waffle iron, and cook until crispy and cooked through, about 3-4 minutes per waffle. This cook time is dependent on your waffle iron.
- Repeat until all the waffles have been made and enjoy with your favorite toppings. Be sure to spritz the waffle iron with nonstick cooking spray after each waffle because the blueberries will burst and stick to the iron. You may also wipe the hot iron down with a wet kitchen towel between waffles.
Cup of Yum
Notes
- Cook time is for a single waffle and is dependent on your waffle maker.
- Leftover waffles store and freeze well! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.
- To freeze, line a sheet pan with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.
Nutrition Information
Serving
1 waffle
Calories
248kcal
(12%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
42mg
(14%)
Sodium
323mg
(13%)
Potassium
281mg
(8%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
159IU
(3%)
Vitamin C
3mg
(3%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9waffles
Amount Per Serving
Calories 248
% Daily Value*
| Serving | 1 waffle | |
| Calories | 248kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 323mg | 13% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.