Crispy, buttery and sweet waffles. These fluffy Blueberry Waffles are one of the easiest ways to get you out of bed in the morning and they are super easy to make too. You can easily freeze them too, making the a great make-ahead breakfast to save you time on a busy weekday morning.
Bursting with juicy blueberries, these waffles are a family favourite, and we hope that your family loves them just as much. Just a few minutes to whip together and then cook them and stack them high with your favourite waffle toppings.
- Plain flour - You can use wholewheat flour to make these waffles, however it will make them quite heavy. We like a nice light waffle, and using plain flour helps that.
- Sugar - We used white granulated sugar, because it makes a crispier waffle. You could swap it for browl sugar instead though as it gives a richer flavour.
- Baking soda - This is the leavening agent in waffles. It helps the waffles to rise and become more fluffy and tender.
- Egg - This helps to bind the waffles. If you want this to be egg free, then you can use a flax egg instead. Simple mix together 1 tablespoon of flax seed meal and 2.5 tablespoon of water and leave for 5 minutes before using.
- Milk - We used skimmed milk, however any milk will work. We have even made these with our homemade almond milk before.
- Vanilla extract - This adds a lovely flavour to the waffles. Make sure you use extract and not essence.
- Butter - This adds a lovely creaminess to the waffles. We used unsalted.
- Blueberries - You can either use fresh or frozen blueberries for this recipe.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Put the flour, sugar and baking soda in to a large bowl and mix.
Two: In a smaller bowl, whisk the egg and add the milk, vanilla and melted butter and mix well.
Three: Pour the wet mixture in to the flour mixture and gently stir to form a batter. Gently fold in half of the blueberries
Four: (not shown) Oil your waffle iron and pour half the mixture in to it and close the lid. Cook according to your waffle iron instructions. Ours took around 3-4 minutes to cook. Repeat with the rest of the batter mixture. Serve with yogurt or cream and extra blueberries on top.
Why should you try it?
- Just a few minutes prep time
- Sweet and fluffy waffles
- Easy to adapt
How to adapt
Our favourite, and easy, way to adapt these blueberry waffles is with chocolate chips. Dark, milk or white, throw them all in. You just little bursts of melty chocolate flavour when you bite in to them.
You don't have to use blueberries in this waffle recipe. We have made this recipe with chopped up raspberries and cherries (chopped up because they are bigger) and they work just as well. You could even use a mixture of berries - that would be very colourful.
How to get crispy waffles?
The secret to getting waffles with a lovely crispy outside, but with a light and fluffy inside, is to let the batter rest. Don't heat your waffle maker until the batter has been made. The time it takes for the waffle maker to heat up is the perfect resting time (about 10 minutes).
This resting time for this waffle mix lets the flour absorb more of the moisture in the batter, resulting in a crispier waffle exterior. Using white sugar will help to get them crispier too.
Once you have made these easy waffles, it's all about the toppings. We kept it simple with something creamy and some extra blueberries of course. A little lemon zest in the mixture is really nice too, and lemon and blueberries go so well together.
We used reduced fat squirty cream, but you could swap that for Greek yoghurt for a lower fat alternative. For something a little more indulgent, a little sprinkle of dark chocolate chips would be a delicious addition.
The best thing about waffles is that the topping options are almost endless. However here are some of our other favourite toppings:
- Maple syrup/honey
- Banana and caramel
- Yoghurt and berries
- Frozen yogurt/ice cream for dessert waffles
- Pineapple and mango
- Nut butter
- Crushed Oreos
Making your own waffles is healthier than store bought, as you can control the amount of sugar that goes in them and they don't have loads of additives to give them a longer shelf life. Also, I think that we all know how amazing blueberries are by now? They are a rich source of antioxidants and packed with vitamin C, K and fibre.
Yes, you can use frozen blueberries instead of fresh if you prefer. We would recommend adding the blueberries in to the batter still frozen, as if they are defrosted they can be a little liquidy.
These waffles are perfect for freezing. Just wrap them individually in grease-proof paper and stack them and then they will keep in the freezer for 3-4 months.
You have a few options when it comes to reheating these waffles. You can either put them in the oven at 160°C for 10-15 minutes until heated through, or pop them in the microwave and blast them for 40 seconds. Did you also know that you can put frozen waffles in the toaster. Beware though, that if you have really juicy blueberries then it can make a mess of your toaster.
• The amount of waffles this mixture makes and cooking times will vary depending on the waffle iron you are using. Always consult your user manual for cooking instructions.
• We topped our waffles with reduced fat squirty cream, however you could swap it for Greek yogurt for a low fat alternative.
• Not a fan of blueberries? You could use cherries or raspberries instead.
• These waffles freeze really well, so wrap them up and pop them in the freezer. Defrost overnight and re-heat in the microwave for a quick and easy breakfast.
• Serving sizes will depend on the size of your waffle maker.
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- 130 g plain flour sieved
- 2 tablespoon sugar
- 1 teaspoon baking soda
- 1 egg
- 250 ml skimmed milk
- 1 teaspoon vanilla extract
- 25 g butter melted
- 200 g blueberries
- Put the flour, sugar and baking soda in to a large bowl and mix.
- In a smaller bowl, whisk the egg and add the milk, vanilla and melted butter and mix well.
- Pour the wet mixture in to the flour mixture and gently stir to form a batter. Gently fold in half of the blueberries
- Oil your waffle iron and pour half the mixture in to it and close the lid. Cook according to your waffle iron instructions. Ours took around 3-4 minutes to cook. Repeat with the rest of the batter mixture. Serve with yoghurt or cream and extra blueberries on top.
- The amount of waffles this mixture makes and cooking times will vary depending on the waffle iron you are using. Always consult your user manual for cooking instructions.
- We topped our waffles with reduced fat squirty cream, however you could swap it for Greek yoghurt for a low fat alternative.
- Not a fan of blueberries? You could use cherries or raspberries instead.
- These waffles freeze really well, so wrap them up and pop them in the freezer. Defrost overnight and re-heat in the microwave for a quick and easy breakfast.