Our Blueberry Waffles recipe is going to be your new favorite breakfast! Juicy blueberries, fluffy waffles, it’s everything you have ever dreamed of and more for breakfast!
I think waffles are fantastic, throw in some delicious filling and waffles become extraordinary.
Do you say, extra-ordinary or extrordinary? 🤔
Everyone claims to have the ultimate waffle recipe, but we are going to be so bold as to challenge all of those recipes to a throw down.
We spent way too much time pulling up every recipe we could find for buttermilk waffles and even more time testing all of the recipes. We even tried out the Bobby Flay waffle recipe from his chicken and waffles throw down, it was good, but it was not the ultimate.
Blueberry Waffle Recipe
We are taking this tried and true buttermilk waffle recipe that is a staple in our home to the next level with the addition of juicy blueberries. Who doesn’t love blueberry waffles?!
The Secret to Perfect Blueberry Waffles
And the secret to beautiful, colorful waffles?
Use frozen blueberries that are not only sweeter but don’t get all green and mushy in the cooked waffle.
Ingredients Needed for Blueberry Waffles Recipe
- Baking Powder
- Baking Soda
- Fine Sea Salt
- Heavy Cream
- Unsalted Butter
- Frozen Blueberries
How to Make Blueberry Waffles
The whole time you’re making waffles be reminding yourself of this, do not over-mix the waffles.
First, start with mixing the dry ingredients in a large bowl.
- baking powder
- baking soda
- corn starch
Then in a separate bowl mix your wet ingredients. This ensures that you do not over-mix anything and that all ingredients end up evenly incorporated.
- heavy cream
Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together. Make sure not to overmix this batter. Add in the melted butter and stir until just combined.
The MOST Important Part!
VERY IMPORTANT!! Allow the batter to rest for 15-30 minutes. Resting the batter allows the leavening agent to activate and make for fluffier waffles.
During that time, preheat your waffle iron and brush butter on both sides of the waffle iron.
Once the iron is hot and ready to go, pour about 1/3 cup onto the iron and cook per your waffle maker instructions.
Which Waffle Iron is Best?
I’d like to interrupt this recipe to tell you that I’ve switched waffle irons and I think you should too. Only because I had no idea my waffle iron wasn’t very good until I switched to this new Cuisinart Double Waffle Iron. Annnnnd now we can make two at a time. I just need a mini waffle iron now. You know, the small circle ones… any advice?
What Can You Substitute For Buttermilk?
You can use 1 Tablespoon lemon juice or 1 Tablespoon vinegar and enough milk to make 1 cup. But remember, that means the liquid isn’t as thick.
You can also use 1 cup of plain yogurt.
Can Waffles Be Frozen?
Place waffles in a single layer on parchment paper-lined pan.
Freeze for a few hours and then transfer to a heavy-duty freezer bag.
How Long Will Blueberry Waffles Keep?
Store waffles in an airtight container or in zip lock bags.
Waffles will keep for 2-3 days in the refrigerator.
How Do You Reheat Waffles?
Take out as many as you need and place them on a baking sheet lined with parchment paper. Cover lightly with foil and heat in a 350°F oven for 10 to 15 minutes, or until heated through.
I’m totally drooling now after writing this post! I’m crossing my fingers right now that I have some frozen blueberries in the freezer so I can make these blueberry waffles in the morning!
Love Sweet Things for Breakfast? You Will Love These Breakfast Recipes Too!
- Waffle Love Waffle Recipe
- Ultimate Waffle Recipe
- Nutella Stuffed Peanut Butter Banana Muffins
- Blueberry Poptarts
- The BEST French Toast
- Blueberry Pecan Pancakes
Favorite Syrup Recipes
- Buttermilk Syrup
- Buttermilk Maple Syrup
- Coconut Buttermilk Syrup
- Meyer Lemon Syrup
- Chocolate Syrup
- Peanut Butter Maple Syrup
- Milky Way Syrup
- 1 3/4 Cup Flour
- 2 1/4 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 2 Tablespoons Corn Starch
- 3 Tablespoons Sugar, plus 1 teaspoon
- 1/2 teaspoon Sea Salt, fine
- 3 Eggs, large
- 3/4 Cup Buttermilk
- 3/4 Cup Heavy Cream
- 1/2 Cup Butter, unsalted, melted and cooled slightly
- 1 1/2 Cups Blueberries, frozen
- In a bowl, whisk together the flour, baking powder, baking soda, corn starch, sugar and salt.
- In another bowl, whisk together the eggs, buttermilk and heavy cream.
- Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together.
- Add the butter and blueberries and gently fold them in until just combined. Important!! Allow to rest for 15-30 minutes.
- Heat a waffle iron.
- Brush butter on both sides of the waffle iron.
- Pour about 1/3 cup onto the iron and cook per your waffle maker instructions.
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How did you make the blueberry sauce on top? It looks amazing and would love to make it! 🙂
Hi Emily! It’s just frozen blueberries that I warmed up on the stove top. I added a tiny bit of sugar.
Wait!! What is the white creamy goodness on top???
Hi Candice! It is just whipped cream that had melted. Haha! Whipped cream or creme fraiche is delicious on top!
Ok awesome! I pick some up at the store when I got the rest of the ingredients just in case it was that!!! Making these ASAP look delicious!!
Hi Candice! Enjoy! We would love to hear what you think!
will be making this soon can i use flax eggs coconut cream and vegan butter as am a vegan i never had blueberry waffles before perfect for my office snacks will dm you guys if i make this and let you guys know how it goes Thanks Ramya
We look forward to hearing from you Ramya! Hope you enjoy them!