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+ servings
Blueberry waffle pieces on a white plate.

Blueberry Waffles

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Batter Resting Time 30 minutes
Total Time 55 minutes
Servings 2 to 4 waffles
Calories 665kcal
Author Tracy


  • 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 *
  • cup vegetable oil
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 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!


*To substitute for the buttermilk, place 1 tablespoon lemon juice (fresh or bottled) or white vinegar in your 1 cup measuring cup. Fill the cup the rest of the way with milk and allow to sit for 5 minutes to "sour" before using.
*You can replace the cornstarch with an additional ¼ cup of flour, but your waffles won't be as crispy. 
*A cooling rack allows air to circulate under the hot waffles so they stay as crispy as possible. 
*If using a non-stick waffle maker, you should not need to grease the plates, but if you typically need to grease your waffle maker, go ahead and do so. 
*Do not stack or overlap waffles in the oven. Placing them on top of each other will cause the steam to make them lose their crispiness.
This recipe will make slightly more than 2 cups of waffle batter. 
Approximate nutritional information is for half of the recipe. 


Calories: 665kcal