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 them a great make-ahead breakfast to save you time on a busy weekday morning. Kids love them too!
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. Blueberry waffles are one of our favourite ways to start the day.
Why you will love them
- Quick - Just a few minutes prep time is all that is needed to make this blueberry waffle recipe.
- Sweet and fluffy waffles - These are the perfect texture waffles.
- Easy to adapt - Use this blueberry waffle recipe as a guide and then adapt it with your favourite waffle ingredients. We love some chocolate chips too.
- Freezable - Make a big batch of these blueberry waffles and then keep them in the freezer for quick and easy meals.
- 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. You could swap half of the flour with oat flour.
- Sugar - We used white granulated sugar, because it makes a crispier blueberry waffle. You could swap it for brown sugar instead though as it gives a richer caramelised 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 mixture of different berries will work too.
A full ingredients list with measurements is in the recipe card below.
How to make Blueberry Waffles -Step by step
One: Put the flour, sugar and baking soda into 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 into the flour mixture and gently stir to form a batter. Gently fold in half of the blueberries
Four: Oil your waffle iron and pour half the mixture into 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 the remaining blueberries on top.
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. Frozen berries also work.
Once you have made these easy blueberry 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. If you LOVE blueberries, then add a blueberry compote on top.
We used reduced fat squirty cream, but you could swap that for Greek yogurt 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
- Yogurt 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.
Yes, it can and it's one of my favourite ways to get ahead on a crazy school morning. You can make the waffle batter the night before and then store it in an air tight container in the fridge. It can actually be kept this way for up to 3 days.
More breakfast recipes
If you’ve tried this blueberry waffle recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
- 130 g (1 cups) Plain flour - sieved
- 2 tablespoon Sugar
- 1 teaspoon Baking soda
- 1 Egg
- 250 ml (1 cups) Skimmed milk
- 1 teaspoon Vanilla extract
- 25 g (2 tablespoon) Butter - melted
- 100 g (3.5 oz) Blueberries - for the batter
- Put 130 g Plain flour, 2 tablespoon Sugar and 1 teaspoon Baking soda into a large bowl and mix.
- In a smaller bowl, whisk 1 Egg and add 250 ml Skimmed milk, 1 teaspoon Vanilla extract and 25 g Butter (melted) and mix well.
- Pour the wet mixture into the flour mixture and gently stir to form a batter. Gently fold in 100 g Blueberries.
- Oil your waffle iron and pour half the mixture into 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 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.
- You can use this blueberry waffle recipe for making pancakes too.
- Make sure to grease the waffle iron in between making each batch.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.