Juicy wild blueberries add a pop of flavor and color to these homemade blueberry waffles. With their light, fluffy interior and crispy edges, they’re guaranteed to be a hit!
There are many ways to do waffles: sweet potato waffles, almond flour waffles, and even gingerbread waffles. But I think blueberry waffles rank up there as one of the best variations. The blueberries add so much sweetness and moisture, you don’t need all that much syrup, and the flavor is on point too. You will love them!
Why You’ll Love These Blueberry Waffles
- Something special for breakfast. Waffles really aren’t that hard to make, but somehow they make breakfast feel like a special occasion!
- The perfect texture. My secret is beating the egg whites and then folding them into the rest of the batter. It makes the insides of the waffles light and fluffy, while the outside gets those crispy brown edges we all love.
- Everyday ingredients. You probably have almost everything you need either in your pantry or in the fridge!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggs – You’ll need to separate the egg from the yolk. When eggs are cold, it’s easier to get them to separate cleanly without the yolk getting into the white.
- Milk – Any variety you like or have on hand.
- Vanilla extract – Vanilla is the classic, but if you happen to have almond extract in the pantry, it’s amazing in waffles—especially blueberry waffles!
- Melted coconut oil or butter – Make sure the melted butter or oil cools just a touch before you add it to the rest of the wet ingredients.
- All-purpose flour – You can also use a measure-for-measure gluten-free flour.
- Sugar – Coconut or white sugar.
- Baking powder
- Baking soda
- Salt
- Frozen wild blueberries – I like using wild blueberries in waffles because they’re slightly smaller in size, but also sweeter.
How to Make Blueberry Waffles
- Prepare. Heat your waffle iron over medium heat.
- Beat the egg whites. Use an electric mixer to beat the egg whites to stiff peaks.
- Mix the wet ingredients. In another bowl, beat the egg yolks, milk, vanilla, and oil.
- Finish the batter. Stir the dry ingredients into the wet ingredients, then fold in the egg whites.
- Cook. Add batter to the waffle iron and sprinkle with blueberries. Cook until the waffle iron indicates that it’s done. Repeat with the remaining batter and berries.
Tips for Success
- Preheat your waffle iron. Ensure your waffle iron is properly preheated before adding the batter. This helps the waffles cook evenly and develop crispy edges.
- Do not overmix the batter. When combining the wet and dry ingredients, mix just until they are incorporated, and then do the same with the egg white. If you mix in the egg white too much, it will deflate and your waffles won’t be as airy.
- Keep waffles warm. If you’re making a large batch, keep the finished waffles warm and crispy by placing them on a baking sheet in a 200°F oven until ready to serve.
Variations
- Give them a boost. If you want to add more protein to these waffles, swap 1/3 cup of milk with 1/3 kefir or 1/2 cup Greek yogurt. This will make the waffles extra fluffy and add a tangy flavor.
- Add some spice. Try adding a pinch of cinnamon or cardamom to your batter for some extra warmth and depth of flavor.
- Try different fruits. While blueberries are delicious in this recipe, you can also try chopped strawberries or raspberries, or do a mix of berries.
- Make them zesty. Orange or lemon zest will add a little zing.
Serving Suggestions
A pat of butter and maple syrup (or a dusting of powdered sugar) is perfect, but waffles are versatile! A drizzle of warm almond butter or coconut butter is delish, as are fresh berries and sliced bananas. Waffle PB&J sandwiches are always a hit with the toddler set, too—cut it into small wedges for an easy handheld lunch.
How to Store Leftovers
Blueberry waffles are best enjoyed fresh, but if you have leftovers, let them cool completely, then place them in an airtight container or tightly wrap them in plastic wrap. Store in the refrigerator for up to 3 days and reheat in the toaster, toaster oven, or air fryer to restore some of the crispiness.
Can I Freeze This Recipe?
Freeze waffles in an airtight container or freezer bag for up to 3 months. You can reheat them directly from frozen.
More Tasty Blueberry Recipes
- Lemon Blueberry Pancakes
- Blueberry Banana Bread
- Blueberry Banana Protein Baked Oatmeal
- Healthy Blueberry Muffins with Blueberry Icing
- 5-Ingredient Lemon Blueberry Energy Balls
Blueberry Waffles
Ingredients
- 2 eggs separated
- 1 ⅓ cup milk*
- 1 tsp vanilla extract
- 2 tablespoons melted coconut oil or butter
- 1 ½ cups all purpose flour (gluten-free if needed)
- 2 tablespoons sugar (coconut or white)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ½ cup frozen wild blueberries
Instructions
- Heat a waffle iron over medium heat.
- With an electric mixer, beat the egg whites to stiff peaks. Set aside.
- In a separate bowl, beat together the egg yolks, milk, vanilla and oil.
- Add the dry ingredients and mix to combine.
- Gently fold in the egg whites until mixed – try to do this gently so they keep some air and help make the waffles fluffy.
- Scoop 1/4 cup of batter into the waffle iron. Sprinkle with blueberries and cook until the waffle iron indicates they're done (every iron is different!).
- Repeat with the rest of the batter and blueberries.
- Enjoy warm with maple syrup and butter/yogurt.
Notes
Nutrition
