Blueberry Waffles Recipe

Preheat the waffle iron according to manufacturer instructions to medium–high heat. Lightly brush or spray the plates with oil or melted butter to prevent sticking.

If using frozen blueberries, thaw and drain them on paper towels. If using fresh, rinse and pat dry.

Whisk dry

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet

In a separate medium bowl or large measuring cup, whisk the milk, buttermilk (if using), eggs, melted butter, and vanilla extract until smooth and homogenous.

Make a well in the center of the dry ingredients and pour the wet mixture in. Using a spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix to avoid tough waffles.

Gently fold 1 cup of the blueberries into the batter so they are evenly distributed. Reserve 1/2 cup for topping so they don't burst during cooking.

Lightly oil the preheated waffle iron with a brush or spray. Pour the appropriate amount of batter recommended by your waffle iron (typically 1/2 to 3/4 cup for standard irons) onto the center of the hot plates.

Scatter a few of the reserved blueberries on top of the batter in the iron (this helps create nice-looking pockets of fruit). Close the iron and cook until the waffle is golden brown and crisp, about 3–5 minutes depending on your appliance. Avoid opening the iron early.

Carefully remove the waffle and transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook the remaining waffles. Repeat, re-oiling the iron as needed, until all batter is used.

Stack waffles and top with remaining fresh blueberries. Finish with a dusting of powdered sugar, a squeeze of lemon zest, and/or warm maple syrup to taste.

Serve immediately for best texture. Leftover waffles can be cooled completely, wrapped, and frozen for reheating in a toaster or oven.