Blueberry Waffles – delicious light, fluffy golden waffles that are loaded with blueberries! A great breakfast for the whole family. Made even better topped with a blueberry sauce!
Breakfast food is always a big hit with my family. They could have pancakes, waffles, breakfast burritos…you name it, every few days and be happy! And these blueberry waffles are so much better than any store bought kind, and really take your breakfast for dinner game over the top!
These waffles are buttery and fluffy and are just full of fresh blueberries. You can definitely use frozen if you have them! My son used to love the frozen blueberry waffles when he was little. And now I love that I can make this homemade blueberry waffle recipe in no time, and have for a lazy weekend breakfast, or even stashed in the freezer for busy mornings.
How To Make Blueberry Waffles
- In a large bowl beat eggs until light and fluffy. The more air you can whip into them the lighter your waffles will be.
- Add in the flour, milk, canola oil, sugar, baking powder, salt, vanilla, and cinnamon. Whisk until everything is combined and smooth. Then let it sit for 10 minutes.
- After the mixture has sat, gently fold the blueberries into the batter.
- Generously spray preheated waffle iron with non-stick spray. Pour batter into iron, and cook until golden brown.
- Serve them when they are warm topped with either maple syrup or a blueberry sauce!
How to Make Blueberry Sauce
- Combine blueberries, water, sugar, and lemon juice in a sauce pan and bring to a low boil.
- Mix together cornstarch and water to make a little slurry that you then stir into blueberries.
- The berries simmer for about 5 minutes, stirring them frequently. You want them to become nice and thick.
- Once it is thick remove it from the heat and stir in the vanilla extract.
This blueberry waffle recipe does come with one warning. It it is a little messier to make than your traditional waffles. The blueberries can be sticky and a little hard to clean on your waffle iron.
Make Clean Up Easy
- Grease really well with non-stick spray or butter to help avoid sticking. Usually I do this just before the first waffle goes in, but with these I do it before each one.
- Clean up when the waffle iron is still warm, the berries come off easier this way.
Can You Freeze Waffles
Yes, you absolutely can! I often make a double batch, so I can have some in the freezer for later. I have found the best way is to arrange leftover waffles in a single layer on a baking tray and to place in the freezer for about an hour or two. Once the waffles are mostly frozen, you can place them in a freezer safe bag and then you can just take one out to pop in the toaster for a quick breakfast.
You can make these waffles in whatever kind of waffle iron you have. They work great in a traditional waffle iron as well as a Belgian style maker. It really is up to you. And if you want to make for an epic breakfast, top your waffles with whipped cream and this blueberry waffle sauce!
More Delicious Breakfast Recipes
- Strawberry Muffins
- Baked Oatmeal Cups
- Strawberry Shortcake Pancakes
- Sausage Egg Breakfast Sandwich
- Banana Pancakes
- Chocolate Waffles
- Chocolate Chip Coffee Cake
- 2 eggs
- 2 cups flour
- 1 3/4 cup milk
- 1/2 cup canola oil
- 2 Tbsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 cup blueberries
- 2 cups blueberries
- 1/3 cup water
- 1/3 cup sugar
- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- Preheat Waffle Iron.
- In a large bowl beat eggs until light and fluffy.
- Add flour, milk, canola oil, sugar, baking powder, salt, vanilla, and cinnamon. Whisk until combined and smooth. Let sit for 10 minutes.
- Fold the blueberries into the batter.
- Spray preheated iron with non-stick spray. Pour batter into iron, and cook until golden brown.
- Serve with maple syrup or blueberry sauce
To Make Blueberry Sauce
- Combine blueberries, 1/3 cup water, sugar, and lemon juice in a small sauce pan. Bring to a boil, stirring frequently.
- In a small bowl combine cornstarch with 2 Tbsp of water and stir until smooth.
- Slowly mix in the cornstarch slurry to the blueberries and simmer for about 5 minutes until mixture is nice and thick.
- Remove from the heat and stir in the vanilla extract.
Adpated from Sweet Pea's Kitchen
Amount Per Serving Calories 490Total Fat 22gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 18gCholesterol 68mgSodium 502mgCarbohydrates 65gFiber 3gSugar 23gProtein 9g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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