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These fluffy blueberry waffles are everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.

Blueberry waffles
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This is the best waffle I’ve ever eaten. I’m not even joking. This was a real quote from my sister, after we whipped up a pile of these blueberry waffles for her. We had just brought back a 5-pound bag of blueberries from a little Michigan U Pick farm (which is a massive amount!).

Looking at that enormous bowl of berries, Alex 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. These have been a family favorite for years, and we hope you love them as much as we do.

Blueberry waffle

Key ingredients in blueberry waffles

Making blueberry waffles is mostly just like any other waffles recipe, but you’ll add the berries directly to the waffle batter. What you get is a lightly sweet waffle with nuanced, tangy bursts of blueberries. Here are the basic ingredients for these waffles:

  • Fresh or frozen blueberries:  Fresh berries burst with juicy sweetness in every bite. Frozen berries work too: 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 that holds the waffle batter together, also contributing 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 type of dairy or non-dairy milk works (our 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.
Blueberry waffles

How to make blueberry waffles

Here are the basic steps for how to make our family 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.

Waffle iron

How to make a quick blueberry sauce

The best part of these blueberry waffles is the blueberry sauce: a purple, thick glaze that tastes like 1 million blueberries in one bite. It takes just a few minutes to whip up, and you can do it while you’re cooking the waffles! Pile it on with fluffy whipped cream, and well—it’s truly magical.

For the full recipe, head over to blueberry sauce. Here are the main steps:

  • 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 cool.
Quick blueberry sauce

Standard waffles vs Belgian waffles

This blueberry waffles recipe makes about 4 regular waffles or 2 Belgian waffles. What’s the difference? Belgian waffles are much taller than regular waffles. They’re larger in diameter and thicker, with a deeper grid pattern.

Alex and I used to use a regular waffle maker, but we switched it out in favor of a Belgian waffle maker! We like the taller waffles, 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).

A waffle iron recommendation

Alex and I ditched our standard waffle maker in favor of a Belgian waffle maker. We like how they’re fluffier and taller than a standard waffle. Here’s the Belgian waffle maker that we got: we love it! It’s also great for gifts (like wedding gifts!).

Blueberry waffle

Storing leftover blueberry waffles

If you’re a blueberry waffles fanatic, we suggest making a double batch of these waffles and freezing them for later. To freeze these blueberry waffles, 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, just pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.

More blueberry breakfast recipes

Love blueberries in the morning? Here are a few of our top blueberry breakfast recipes:

Dietary notes

This blueberry waffle recipe is vegetarian, naturally sweet, and refined sugar free. For dairy-free, substitute coconut oil and non-dairy milk (we’ve tested it and it works!). For gluten-free, try our Fluffy Gluten Free Waffles and add blueberries.

Frequently asked questions

Can I use frozen blueberries instead of fresh?

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.

My waffle iron doesn’t have a temperature setting. How long should I cook the waffles?

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.

My waffles are sticking to the waffle iron! What can I do?

Make sure your waffle iron is preheated and lightly greased with cooking spray or a neutral oil like canola oil before adding batter.

How can I keep my waffles warm while I cook the rest of the batter?

Preheat your oven to the lowest setting (around 200°F) and place a wire rack on a baking sheet inside. Transfer cooked waffles to the rack to keep them warm and crispy.

What are some other topping ideas for blueberry waffles?

Try the following:
Maple syrup
Whipped cream
Fresh berries
Powdered sugar
Greek yogurt sweetened with maple syrup
Chopped nuts
Caramel sauce
Blueberry syrup

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Blueberry waffles

Best Blueberry Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 waffles or 2 large Belgian-style waffles 1x
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These fluffy blueberry waffles are everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.


  • 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)


  1. Preheat the waffle iron to the high heat setting. Lightly brush the waffle iron with oil to prevent sticking.
  2. 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.
  3. 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.)
  4. 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.


Other topping ideas include maple syrup, fresh berries, powdered sugar, Greek yogurt sweetened with maple syrup, chopped nuts, caramel sauce, or blueberry syrup.

  • Category: Breakfast / Brunch
  • Method: Waffle Iron
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Kimberly Brandt says:

    Absolutely delicious!!! Will definitely make these again!!

  2. Deborah Sorrells says:

    Thank you for your recipes. Easy to follow directions. Success with the outcome each time I try a new recipe.

  3. Ellen says:

    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.

    1. Alex Overhiser says:

      I’m so sorry this happened! We’ve never had this issue.