This recipe will make some of the best blueberry waffles you’ll ever eat with crispy golden outsides and soft and fluffy insides studded with fresh blueberries. Drizzle with melted butter and real maple syrup, and you’re in for a good time.
Hey friend, searching for a breakfast worth getting out of bed for? These blueberry waffles are just the thing you need. Sit down in front of a stack of these, and from your first crispy, perfect bite, you’ll be so glad you got up to greet the world (or at least this plate of waffles.)
Why These Waffles Work
- They start with a good waffle recipe: The base recipe for these is my favorite waffle recipe in the entire world. You can add pretty much anything you want to it, and you’re going to end up with some real good waffles.
- Perfectly crispy by design: This recipe uses quite a bit of oil in the batter along with cornstarch. This produces waffles that are incredibly crispy on the outside while still being soft and fluffy on the inside.
- Just the right amount of fresh blueberries: You’ll need 2/3 cup of fruit, which is enough blueberries to ensure plenty of blueberry flavor, without overdoing it and making the waffles soggy.
- Cornstarch: As mentioned above, this recipe uses cornstarch. I HIGHLY recommend using it here because it’s a huge part of what makes the waffles crispy, but if you don’t have any, you can replace it with the same amount of all-purpose flour.
Buttermilk: I like to use real buttermilk when I have it, but you can make a buttermilk substitute with milk and lemon juice or vinegar and it works just fine. (There are more detailed instructions for making it in the recipe card below.) If you do have real buttermilk, this recipe won’t use up an entire carton. Check out my post What to Do With Leftover Buttermilk for storage tips and ideas for using up the leftovers (I recommend a batch of buttermilk cornbread muffins).
How to Make Blueberry Waffles From Scratch
This is a quick overview of the recipe process with extra tips and tricks. For the full printable recipe, scroll down to the recipe card below.
1. In a medium-to-large bowl, mix the dry ingredients.
2. Make a well in the center of your dry ingredients and add the wet ingredients. Mix until the batter is just combined. You shouldn’t see any dry flour in your bowl, but a few lumps are normal and expected.
A Note on Ratios: This recipe has a high ratio of liquid to dry ingredients. This tends to freak people out (it does for me too when I haven’t made these in a while), but I promise, the recipe is correct. The batter will thicken slightly as it rests and your waffles will cook up just fine.
3. Rest your batter. Resting the batter allows the gluten to relax and for it to absorb some of the liquid and thicken slightly. Don’t skip this step. If you’re serving your waffles with fruit or eggs and bacon, this is a perfect time to start prepping the rest of your breakfast.
4. Fold in the blueberries and cook the waffles in a preheated waffle iron according to iron instructions. All waffle irons are a little different, so follow the instructions for your particular machine. For mine, it takes 1 cup of batter and cooks in about 2 ½ to 3 minutes per side.
Waffle Cooking Tip: For any waffle iron, make sure it’s properly preheated before adding your batter, and ladle the batter on slowly, filling holes where more batter is needed. For the prettiest waffles, give the batter just a bit to set (about 10 seconds) before closing the lid. This will help prevent batter from squeezing out the sides when you close the lid.
5. Transfer cooked waffles to an oven-safe cooling rack (if you have one) placed over a baking sheet in your warm oven while you cook all the batter. The cooling rack will allow air to circulate under the waffles keeping the bottoms crispy while they sit. The steam from just-cooked waffles sitting for too long directly on a surface can make the bottoms soggy.
6. Top with toppings and enjoy!!
Blueberry Waffle Toppings
Top your waffles with melted butter (I know we food bloggers always show waffles with a pat of butter so you can actually see it in photos, but trust me, melted butter is the superior waffle topping) and syrup.
Or try more fresh blueberries, a blueberry syrup and whipped cream.
- Strawberry waffles: Replace the blueberries with the same amount of chopped fresh strawberries.
- Lemon blueberry waffles: Add the zest from half a lemon to the batter when you add the blueberries.
- Chocolate chip waffles: Add 1/2 cup of chocolate chips to the batter instead of blueberries. (These are SO decadent and good!!)
How many waffles/how much batter does this make?
This recipe makes slightly more than 2 cups of batter. That will make between 2 and 4 waffles depending on the capacity of your waffle maker.
It will generously serve 2, but for kids or smaller eaters or when serving with a full breakfast spread, you can stretch it to serve 3 or 4.
Can I double this recipe?
Absolutely. You can scale up the recipe with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Can you freeze waffles?
Yes!! I love having waffles in the freezer for a quick easy meal. Sometimes I double the recipe just so I’ll have extra leftovers.
To freeze waffles: Store them in an airtight container or freezer bag for up to 2 months. To eat, place frozen waffles on a baking sheet and bake in a 350°F oven for about 10 minutes or until heated through.
I want to make these but I don’t have a waffle maker.
You need a waffle maker to make waffles. If you’re in the market for one, this is the one I own. It’s very no-frills, but it makes wonderful waffles, and I love the fact that you can store it vertically so it takes up very little cupboard space.
More Breakfast Recipes
Or check out the entire Baking Mischief Breakfast Recipe Archive
- ¾ cup (90g) all-purpose flour
- ¼ cup (30g) cornstarch *
- 1 tablespoon (12g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk *
- ⅓ cup vegetable oil
- 1 large egg
- ¾ teaspoon vanilla extract
- ⅔ cup blueberries washed and dried
- Melted butter optional for serving
- Syrup optional for serving
- In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt.
- Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla. Stir together until just combined.
- Allow batter to rest for 30 minutes.
- Preheat oven to 200°F or set it to the warm setting and set a baking sheet (with an oven-safe cooling rack if you have one) inside.*
- After the batter has rested, gently fold in the blueberries.
- Preheat waffle iron and cook batter according to your iron’s instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam.
- Transfer waffle to your warm oven while you cook the rest of the batter.*
- Top with melted butter and syrup if desired, and enjoy!
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