These Blueberry Waffles are fluffy, golden, and bursting with juicy blueberries in every bite. Easy to whip up and irresistibly delicious, they’re the perfect way to turn an ordinary morning into something special.

Blueberry Waffles

Why You’ll Love This Recipe

Packed with fresh or frozen blueberries
Fluffy interior with a crisp golden crust
Quick and easy to make in just 20 minutes
Customizable with your favorite toppings
Great for breakfast, brunch, or even dessert

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 3/4 cups milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 to 1 1/2 cups fresh or frozen blueberries

directions

In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
In a separate bowl or measuring cup, combine milk, vegetable oil, eggs, vanilla, and almond extract. Whisk until smooth.
Pour wet ingredients into the dry ingredients and whisk gently. Batter should be mostly smooth with a few small lumps.
Let the batter rest while preheating your waffle iron.
Once the waffle iron is hot, fold in the blueberries.
Cook waffles according to your waffle maker’s instructions, making sure blueberries are evenly distributed in each batch.
Serve warm with butter, syrup, or extra blueberries.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 507 kcal per serving

Variations

Swap almond extract for lemon zest for a citrusy twist
Add chopped nuts like pecans or almonds for crunch
Use buttermilk instead of milk for tangier flavor
Try a mix of berries like raspberries or blackberries
Top with whipped cream or yogurt for extra indulgence

storage/reheating

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze between layers of parchment paper. Reheat in a toaster or oven at 350ºF until warm and crisp. Avoid microwaving to maintain texture.

FAQs

Can I use frozen blueberries?

Yes, just fold them in gently while still frozen to prevent bleeding into the batter.

How do I keep the waffles crispy?

Place cooked waffles on a wire rack in a warm oven (around 200ºF) while you finish the batch.

Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately and combine just before cooking for best results.

What kind of milk should I use?

Any milk works—dairy, almond, oat, or soy. Adjust for flavor preferences.

Do I need to thaw frozen blueberries first?

No, add them frozen to prevent overmixing and color bleeding.

Can I substitute whole wheat flour?

Yes, but use half all-purpose and half whole wheat for better texture.

What toppings go well with blueberry waffles?

Syrup, butter, whipped cream, fresh berries, or flavored yogurt are great options.

Are these waffles sweet enough without syrup?

They’re lightly sweetened, but syrup or other toppings enhance the flavor.

How do I know when my waffles are done?

Follow your waffle maker’s indicator light or cook until golden brown and crisp.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend for best results.

Conclusion

Blueberry Waffles bring a burst of berry goodness to your morning routine. With a crispy outside, soft interior, and juicy blueberries throughout, these waffles are a delightful way to start the day or treat yourself anytime. Customize them with your favorite add-ins and toppings for the perfect breakfast bite.

Emma