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A stack of golden blueberry waffles topped with fresh blueberries on a white plate.
Layla

Blueberry Waffles

Crisp, golden waffles bursting with juicy blueberries, perfect for a weekend breakfast that feels like a treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp granulated sugar
  • 0.5 tsp salt
Wet Ingredients
  • 1.75 cups whole milk
  • 6 tbsp unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Add-Ins
  • 1 cup fresh blueberries gently rinsed and patted dry

Equipment

  • Waffle Iron
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prep
  1. Preheat your waffle iron to medium-high heat. If it has temperature settings, aim for around 375F. Lightly brush or spray the plates with oil.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
  3. In a medium bowl, whisk the milk, melted butter, eggs, and vanilla until smooth. The butter may form small flecks - that is fine.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few small lumps are okay - do not overmix or the waffles will be tough.
  5. Gently fold in the blueberries, distributing them evenly without crushing them.
  6. Pour about 1 cup of batter onto the center of the hot waffle iron, spreading slightly if needed. Close and cook until the steam subsides and the waffles are deep golden and crisp, about 4-5 minutes. Do not open early or they will stick.
  7. Transfer finished waffles to a wire rack in a 200F oven to keep warm and crisp while you cook the remaining batter. Serve immediately with butter and maple syrup.

Notes

Frozen blueberries work in a pinch - do not thaw them first or they will bleed purple streaks through the batter. For extra crispy edges, brush the waffle iron with melted butter instead of oil between batches. The batter can be made up to 2 hours ahead and kept covered in the refrigerator; stir gently before using.