Blueberry Waffles
Make these Blueberry Waffles for a delicious Sunday brunch. They are easy to make and perfect for the Spring.
I share about and partner with only the most fabulous brands. The wonderful folks at California Blueberries sponsored this blog post and the recipe that goes with it, in partnership with CA GROWN.
A Note from Teri on Blueberry Waffles
These blueberry waffles are a specialty of mine that I made for my kids growing up. This is an old school buttermilk waffle recipe that is always a crowd pleaser. I loved to make a triple batch and bring them to my kids’ school for a free period to share them with all of the kids. On the weekends, all of their friends want to sleep at my house because they knew I would make the waffles in the morning. It is such a core memory for me, and this recipe holds a very special place in my heart.
You do need a waffle iron for this recipe, but a waffle iron is such a great kitchen tool to have. And once you make this recipe, you’ll be very glad to have one because you’ll want these waffles again and again.
On Teri’s Waffles:
“You made waffles the way a mom makes things, not just to feed people, but to make them feel loved. I think everyone who had them could feel that.”
Why You’ll Love California Blueberries
I absolutely love California Blueberries. They are grown across California and harvested multiple times between April and June. The state’s farmers and farmworkers harvest the blueberries by hand to protect the fruit. You can taste the difference when so much care is taken every step of the way. So when you’re shopping for blueberries this season, make sure they come from California!
Blueberries are a staple in my house because they are so versatile. I use them in all kinds of recipes. You’ll find them in this rainbow salad, these pancakes, blueberry lemon loaf, blueberry lemon cake, and this frozen treat. And of course, in my cookbook, I have a blueberry crumble which is one of my favorite desserts for any Spring occasion. I also use them to make chocolate covered blueberries in this Substack.
On Teri’s Waffles:
“Waffle day at school was always the best day. You could tell from the second you walked in that something special was happening, and everyone was excited before they even took a bite.”
Ingredients
- All-purpose flour – the base of your waffle mix
- Cornmeal – the cornmeal gives an extra crunch to your waffles to make them perfectly crispy
- Sugar – add some granulated sugar for the perfect level of sweetness
- Salt – I recommend using Celtic Sea Salt, but you can also use Kosher salt.
- Baking soda – the baking soda helps to create the fluffy texture
- Eggs – use the egg whites to make your blueberry waffles perfectly fluffy
- Buttermilk – the buttermilk works with the baking soda to give the waffles a rise
- Butter – the butter adds some flavor to your waffles while give them a golden brown crust
- California Blueberries – rinse and dry your blueberries before using them
- Maple syrup – use syrup to top your blueberry waffles
You can make these blueberry waffles gluten free using a 1:1 gluten free flour instead of all-purpose flour. It won’t have the same texture but it will be delicious.
Blueberries are the star of the show here, but you can always dress it up with additional fruit, chocolate chips, nuts, or some whipped cream.
How to Make Blueberry Waffles
Step One: Beat Egg Whites and Combine Dry Ingredients
Heat waffle iron. Separate the egg yolks and egg whites into two separate bowls.
Whisk dry ingredients together in a medium bowl. Whisk the egg yolks with the butter milk and butter.
Beat the egg whites with a hand mixer or a whisk until the whites hold a stiff peak. Add the wet ingredients to the dry ingredients slowly while gently mixing with a rubber spatula. You do not want to add the liquid ingredients faster than you can incorporate them into the dry ingredients!
Step Two: Combine Batter and Cook Waffles
Gently fold in the egg whites into the batter until just combined then fold in the blueberries.
Spread a batter onto the waffle iron and cook until golden brown. Every waffle iron is different so your cooking time might vary! Additionally, different irons can yield a different number of waffles at a time so if you have a single, or a double, or a quad like I do, portion the batter so you yield 6-8 waffles.
Serve with butter, maple syrup, and top with additional blueberries. Enjoy!
On Teri’s Waffles:
“The best part of sleepovers wasn’t staying up late, it was waking up to the smell of your waffles. Golden, buttery, and made with so much care, they just made everything feel good.”
Recipe FAQs
Store leftover waffles in an airtight container for up to five days. To reheat, put them in a toaster or oven until warmed through and crispy.
To make fluffy waffles, beat your egg whites into stiff peaks then fold them into your batter. It will make them perfectly fluffy.
By adding cornmeal to your waffle mix, you will get a crispy golden crust.
Try These Other Brunch Recipes
If you make your own Blueberry Waffles, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Blueberry Waffles
Ingredients
- 2 cup all-purpose flour
- 2 tablespoon cornmeal
- 4 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 ¾ cup buttermilk
- 4 tablespoons butter melted, plus more for serving
- 1 cup California blueberries rinsed and dried, plus more for serving
- Maple syrup
Instructions
- Heat waffle iron.
- Separate the egg yolks and egg whites into two separate bowls.
- Whisk dry ingredients together in a medium bowl. Whisk the egg yolks with the butter milk and butter.
- Beat the egg whites with a hand mixer or a whisk until the whites hold a stiff peak.
- Add the wet ingredients to the dry ingredients slowly while gently mixing with a rubber spatula. You do not want to add the liquid ingredients faster than you can incorporate them into the dry ingredients! Gently fold in the egg whites into the batter until just combined then fold in the blueberries.
- Spread a ¼ to ½ cup of the batter onto the waffle iron and cook until golden brown, about 2 to 5 minutes.
- Note: Every waffle iron is different so your cooking time might vary! Additionally, different irons can yield a different number of waffles at a time so if you have a single, or a double, or a quad like I do, portion the batter so you yield 6-8 waffles.
- Serve with butter, maple syrup, and top with additional blueberries. Enjoy!
Notes
- Store leftover waffles in an airtight container for up to five days.
- Reheat in a toaster or oven until warmed through and crispy.
- You can also freeze these waffles for up to three months.
- Feel free to add any additional fruit, nuts, or whipped cream to your waffles.
Can I replace the buttermilk with regular milk or a milk alternative without affecting the texture too much?
The buttermilk reacts with the baking soda to give a lighter, taller waffle but if you only have regular milk you can totally add a tablespoon and 2 1/2 teaspoons of lemon juice or white vinegar to the 1 3/4 cup of milk and it will do the same!
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