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These fluffy blueberry waffles are everyone’s favorite! Topped with a tasty blueberry sauce, they’re brunch perfection on a plate.
This is the best waffle I’ve ever eaten. I’m not even joking. This was a real quote from my sister after I whipped up a pile of these blueberry waffles for her. I had just bought a 5-pound bag of blueberries from a little Michigan U Pick farm.
Looking at that enormous bowl of berries, my husband said, “Blueberry waffles,” I said, “Blueberry sauce,” and the rest is history! These waffles are fluffy, with pops of tangy berries, smothered in a thick, sweet tart blueberry sauce that takes them over the top. They’ve been a family favorite for years, and I hope you love them as much as I do.
Key ingredients
Making blueberry waffles is mostly like any other waffle recipe, but you’ll add the berries directly to the waffle batter. You get a lightly sweet waffle with nuanced, tangy bursts of blueberries. Here are the basic ingredients you’ll need:
- Fresh or frozen blueberries: Fresh berries burst with juicy sweetness in every bite. Frozen berries work too, and they don’t need thawing before folding into the batter (though they may color the batter slightly).
- All-purpose flour and whole wheat flour: All-purpose flour provides a light and tender structure, while whole wheat flour offers a touch of nutty flavor.
- Egg: The binding agent holding the waffle batter together contributes to its rise and airy texture. (Substitute flax egg for vegan.)
- Melted butter (or oil): Butter adds richness and moisture to the waffles. Use neutral oil or coconut oil to make the recipe dairy-free.
- Milk of choice: Any dairy or non-dairy milk works (my dairy-free preference is oat milk).
- Maple syrup: A touch of sweetness complements the blueberries. Maple syrup adds a warm, distinctive flavor, but sugar can be used as a substitute.
- Baking powder, cinnamon, vanilla, and salt round out the ingredients in these waffles.
How to make blueberry waffles
Here are the basic steps for how to make my favorite blueberry waffles (or jump to the full recipe below):
Step 1: Preheat your waffle iron. Mix together the dry ingredients: all purpose flour, whole wheat flour, baking powder, cinnamon, and salt.
Step 2: Mix together the wet ingredients: egg, butter, milk, maple syrup, and vanilla. Then pour them into the dry ingredients and mix to combine. Stir in the blueberries.
Step 3: Cook the batter in a waffle iron until golden brown.
How to make a quick blueberry sauce
The best part of these blueberry waffles is the blueberry sauce — a purple, thick glaze with a delicious, tangy flavor. It takes just a few minutes to whip up, and you can do it while cooking the waffles! Pile it on with fluffy whipped cream, and the results are magical. Here are the main steps (or go to the blueberry sauce recipe):
- Place blueberries, sugar or maple syrup, and water in a small saucepan. Add cornstarch diluted with a little water.
- Heat until boiling, then heat gently, bubbling until the berries start to break down and the sauce thickens, about 5 minutes. Stir in lemon juice and let cool.
Standard waffles vs Belgian waffles
This blueberry waffles recipe makes about 4 regular waffles or 2 Belgian waffles. Belgian waffles are larger and thicker than regular waffles, with a deeper grid pattern. I used to use a regular waffle maker, but switched it out in favor of a Belgian one!
I like my waffles taller, and they look prettier on a plate. Keep in mind, if you’re eating Belgian waffles, a serving size is just ½ of the waffle (two quarter pieces), but with a regular waffle, a serving size is the entire waffle (four quarter pieces).
Waffle iron recommendation
I ditched my standard waffle maker in favor of a Belgian one, because I like how fluffy and tall they come out! Here’s the Belgian waffle maker I use and love! It also makes for a great gift (like a wedding gift).
Storing leftovers
If you’re a blueberry waffles fanatic, I recommend making a double batch and freezing them for later. To freeze, first let them cool completely on a wire rack (this prevents the bottoms from steaming and getting soggy). Once they’ve cooled to room temperature, stack the waffles in a freezer-safe bag and freeze for later.
When you’re ready to eat the frozen waffles, pop them into the toaster and cook them on a low setting for two or three times. Cooking them for longer on a lower heat warms the waffles throughout — without scorching the outside.
Dietary notes
This recipe is vegetarian, naturally sweet, and refined sugar-free. For dairy-free, substitute coconut oil and non-dairy milk (I’ve tested it and it works!). For gluten-free, try my Fluffy Gluten-Free Waffles and add blueberries.
Frequently asked questions
Absolutely! Frozen blueberries work great in waffles; no need to thaw them first. Sometimes the berries bleed color into the batter, but it doesn’t affect the flavor.
Cooking time can vary depending on your waffle iron. Most waffles take about 3-5 minutes per side. Look for golden brown edges and steam coming out less frequently as a sign they’re done.
Make sure your waffle iron is preheated and lightly greased with cooking spray or a neutral oil like canola oil before adding batter.
Preheat your oven to the lowest setting (around 200°F) and place a wire rack on a baking sheet. Transfer cooked waffles to the rack to keep them warm and crispy.
Try the following:
Maple syrup
Whipped cream
Fresh berries
Powdered sugar
Greek yogurt sweetened with maple syrup
Chopped nuts
Caramel sauce
Blueberry syrup
Best Blueberry Waffles
These fluffy blueberry waffles are everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 waffles or 2 large Belgian-style waffles 1x
- Category: Breakfast / Brunch
- Method: Waffle Iron
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 4 tablespoons butter, melted (substitute coconut oil for dairy-free)
- 1 ¼ cups milk (substitute non-dairy milk for dairy-free)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2/3 cup fresh or frozen blueberries
- 1 recipe Quick Blueberry Sauce, for serving
- Greek yogurt, Homemade Whipped Cream or Yogurt Whipped Cream, for serving (optional)
Instructions
- Preheat the waffle iron to the high heat setting. Lightly brush the waffle iron with oil to prevent sticking.
- In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined.
- In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.
- Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)
- Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
Notes
Other topping ideas include maple syrup, fresh berries, powdered sugar, Greek yogurt sweetened with maple syrup, chopped nuts, caramel sauce, or blueberry syrup.
More blueberry breakfast recipes
Love blueberries in the morning? Here are a few of my top blueberry breakfast recipes:
- Try blueberry oatmeal or a pan of blueberry baked oatmeal.
- Make classic blueberry pancakes or lemon blueberry pancakes.
- Mix up a big pan of blueberry French toast casserole.
- Make a batch of banana blueberry muffins or a blueberry smoothie.
We LOVED these, another hit!
Thank you both, keep up the good work. :)
Absolutely delicious!!! Will definitely make these again!!
Thank you for your recipes. Easy to follow directions. Success with the outcome each time I try a new recipe.
WARNING: do not make these unless you have 1-2 hours to devote to cleaning your waffle iron! They stuck so badly that I could not get them all made, & after cleaning my waffle iron, when I made a different recipe I had used multiply times, those stuck so badly from whatever residue was left that I had to spend over an hour more nitpicking my waffle iron. Definitely not worth the hassle unless you have nothing better to do than clean your waffle iron.
I’m so sorry this happened! We’ve never had this issue.