There is nothing quite like a stack of warm Blueberry Waffles to start your day. When they are made from scratch with ingredients straight from the pantry, it is even better. I always love turning a basic Saturday morning into a brunch-worthy experience, and just the smell alone of these waffles does that.
If you are planning a full weekend brunch, you might also love my Brioche French Toast Casserole, which is another family favorite.
Why You Will Love This Recipe
- Bursting with sweet berries in every bite. I love the pop of flavor.
- Feels like home - warm and cozy
- Simple pantry ingredients you probably already have
- Freezer-friendly for easy weekday breakfast!
- Perfect for beginners - Simple ingredients and straightforward steps that mean you can whip up a batch any morning.
Jump to:
What are blueberry waffles?
TimsTip: Lightly spray your measuring cup with oil before scooping the batter. This will help the thick batter to slide out easily without sticking.
Ingredients
- All-purpose flour - The base of the waffles that gives structure while keeping them soft and fluffy.
- Baking Powder - The leavening agent that makes the waffles light and airy.
- Salt - Enhances all the flavors
- Sugar - Adds a touch of sweetness and helps create the golden edges.
- Eggs - Will add richness and help the waffles to rise
- Butter - I use unsalted, melted butter to add rich flavor
- Vanilla - This will bring the warm bakery flavor to the waffles
- Buttermilk - Adds a slight tang and helps create tender, fluffy waffles.
- Almond Extract - Just a small amount pairs perfectly with blueberries.
- Blueberries - I prefer fresh, but you can use frozen to give sweet, juicy bursts of flavor in every bite. (No need to thaw if using frozen)
Scroll down to the recipe card for exact ingredient amounts
How to make Blueberry waffles
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the buttermilk, eggs, vanilla extract, almond extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick, which is perfect for waffles.
- Gently fold in the blueberries.
- Lightly spray your waffle maker with oil and cook the waffles according to your waffle maker's instructions until golden brown.
Made this recipe? Let me know!
Substitutions and variations
- Flavor Add-Ins
- Stir in chocolate chips, chopped nuts, or a pinch of cinnamon for fun twists.
- Toppings
- Serve with maple syrup, fresh fruit, yogurt, whipped cream, or nut butter.
- Fruit Swap
- Swap Blueberries for raspberries, chopped strawberries, or blackberries. Use what you have on hand.
Expert Tips
- Don't Overmix the Batter - Mix the batter until the ingredients are just combined. Overmixing can make the waffles dense instead of light and fluffy.
- Use Fresh or Frozen Blueberries - Fresh blueberries are my favorite, but frozen also work well. If using frozen, add straight to the batter without thawing so they don't bleed too much color.
- Don't Open the Waffle Maker Too Early - Wait until the waffle maker stops steaming before opening it (I know it is tempting). This usually means the waffles are cooked through and crispy on the outside.
- Keep Waffles Warm in Oven - If you are making a big batch, place cooked waffles in a 200°F oven to keep warm and crispy until serving.
- Make your Own Buttermilk - If you don't have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This will give the same flavor.
Storing Leftovers
- Refrigerator
- Let the waffles cool completely and place them in an air-tight container or freezer bag before storing. They can be kept for 3-4 days.
- Freezer
- Arrange cool waffles in a single layer on a baking sheet for 1-2 hours to prevent sticking. Transfer for up to 2-3 months.
- Reheating
- Toast frozen or refrigerated waffles until heated through for the best, crisp results.
- Make ahead
- Make a full batch over the weekend and freeze individually for an easy-to-grab and go breakfast.
Frequently Asked Questions
Should I use fresh or frozen blueberries?
Fresh do hold their shape better and is less likely to bleed. Frozen blueberries are easy and more convenient. If you use frozen, make sure not to thaw them.
Can I make the batter ahead of time?
You can keep it in the fridge for 3-4 days. I recommend stirring in the blueberries right before cooking.
Why are my waffles tough?
You are likely overmixing the batter. Mix only until the wet ingredients are mixed in with the dry.
More Breakfast Recipes
- Sausage Breakfast Casserole
- Sausage Egg and Cheese McGriddle
- Biscuits and Gravy Casserole
- Brioche French Toast Casserole (Quick and Easy)
See more Breakfast →
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Mixing Bowl Set - A set of bowls makes it easy to combine the wet and dry ingredients in separate bowls before combining.
- Waffle Maker - Cooks the batter into perfectly golden waffles with crisp edges and a fluffy center.
- Measuring cups - A must for measuring the ingredients accurately.
- Whisk - Great for blending the ingredients.
- Olive Oil Sprayer - Perfect for lightly coating the waffle maker to prevent sticking.
Recipe
Blueberry Waffles
Fluffy homemade blueberry waffles made with buttermilk and fresh blueberries. Crispy on the outside and tender on the inside. Perfect for breakfast or weekend brunch.
Equipment
- 1 Waffle Maker
Ingredients
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 2 tablespoon Sugar
- 2 Eggs
- 6 tablespoon Butter Melted
- 2 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 2 cups Buttermilk
- 1½ cups Blueberries Fresh
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the buttermilk, eggs, vanilla extract, almond extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick, which is perfect for waffles.
- Gently fold in the blueberries.
- Lightly spray your waffle maker with oil or non-stick spray and cook the waffles according to your waffle maker's instructions until golden brown.
Notes
- Don't Overmix the Batter - Mix the batter until the ingredients are just combined. Overmixing can make the waffles dense instead of light and fluffy.
- Use Fresh or Frozen Blueberries - Fresh blueberries are my favorite, but frozen also work well. If using frozen, add straight to the batter without thawing so they don't bleed too much color.
- Don't Open the Waffle Maker Too Early - Wait until the waffle maker stops steaming before opening it (I know it is tempting). This usually means the waffles are cooked through and crispy on the outside.
- Keep Waffles Warm in Oven - If you are making a big batch, place cooked waffles in a 200°F oven to keep warm and crispy until serving.
- Make Your Own Buttermilk - If you don't have buttermilk on hand, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This will give the same flavor.
Nutrition
Calories: 439kcalCarbohydrates: 55gProtein: 11gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 112mgSodium: 722mgPotassium: 250mgFiber: 2gSugar: 14gVitamin A: 697IUVitamin C: 4mgCalcium: 276mgIron: 3mg
Tried this recipe?Rate it and let me know how it was!
The Slown’s says
My family absolutely devoured these! The kids LOVE blueberries so I knew it was going to be a hit. I’ll be making these every weekend for sure!
CookitwithTim says
They are definitely popular with the kids! Glad they loved them!
The Sizemores says
Perfect Saturday morning brunch for the family!
CookitwithTim says
Love the feedback! Thanks so much Nick! Hope it started the day off with smiles!