These light and fluffy blueberry waffles are packed with sweet blueberries and a hint of vanilla. Each bite is a delightful combination of crispy edges and soft, tender centers that the whole family will love for a delicious breakfast!
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Why I Love These Homemade Blueberry Waffles
- Sweet blueberry flavor: These waffles use my crispy waffle recipe as the base with the addition of juicy blueberries in each bite!
- No chill time required: While most waffle batter recipes require you to let the waffle batter rest, these can go straight from the bowl to the waffle iron!
- Better than store-bought waffles: Made using regular milk, melted butter and all-purpose flour, these blueberry waffles are easy to whip up with just a few simple ingredients and taste WAY better than any store-bought frozen waffles.
Ingredient Notes & Substitutions
- All-purpose flour: I developed this recipe with all-purpose flour since it's what most people have on hand. It will give you a light & crispy texture. You can use other flours but keep in mind that something like a whole wheat flour will give you a denser texture.
- Cornstarch: This is the secret ingredient to crisp & sturdy waffles! If you've been striving for crispier waffles, this is your answer. Don't skip it!
- Granulated Sugar: While I found this amount of sugar to produce the best-tasting waffle, feel free to cut back the sugar as needed.
- Baking Powder & Soda: The baking powder will give you the lift, while a touch of baking soda will give them that even, golden brown color. Baking soda is also crucial in the crispiness, so don't skip it!
- Milk: I use whole milk but you can also use 1%, 2%, or even buttermilk!
- Butter & Oil: The butter will give you the flavor while the oil will help crisp them up. I use unsalted butter but you can use salted, if desired. If using salted butter, just omit or reduce the amount of salt.
- Eggs (divided into yolk & whites): While beating the egg whites is an extra step, I promise you it's worth it! Believe me, I tried this recipe without it and it's just not the same!
- Vanilla extract: Pure vanilla extract adds just the right amount of warmth and sweetness to this waffle batter.
- Frozen wild blueberries: I highly suggest using frozen wild blueberries! The frozen berries basically give you that iconic blueberry flavor that fresh blueberries from the grocery store just don't (plus, you don't have to wait for blueberry season!). They're also super delicious in my blueberry muffin recipe!
How to Make The Best Blueberry Waffles
Step 1: Separate Wet & Dry Ingredients
- In a large bowl, whisk together all-purpose flour (2 cups), cornstarch (½ cup), granulated sugar (¼ cup), baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (¼ teaspoon). Set aside.
- In a separate bowl, melt the butter (¼ cup).
- Once melted, add in the milk(1½ cups) and vegetable oil (¼ cup), then give it a quick stir until combined.
- Next, add 2 egg yolks (not the whites yet!) and vanilla extract (1 teaspoon) and mix until combined.
- Add the milk mixture to the dry ingredients and mix until just combined. Then add chocolate chips (½ cup) and mix a couple more times (don't stir too much or you can cause the batter to become tough!)
Tip: Adding the milk to the hot butter first will cool it down so that you don't accidentally cook the egg yolk!
Step 2: Beat Egg Whites
In a clean small bowl, use an electric mixer to beat the 2 egg whites for 1-2 minutes until light, fluffy, and stiff ("stiff peaks"). Use a spatula (not the electric mixer) to *gently* fold the egg whites into the batter. You want to mix until it's about 90% combined, where you can still see some streaks of egg whites.
Tip: This is an important step! If you want the lightest & crispiest waffles, whipping the egg whites is crucial. I know it's an extra step but it's worth it!
Step 3: Add Blueberries
Add blueberries (1 cup) and mix just a few times until evenly dispersed.
Step 4: Pour Into Waffle Iron
Heat your waffle iron to the highest setting. Spray with nonstick cooking spray, then scoop batter into the hot waffle iron. Adjust the amount of batter depending on the size of your waffle iron. Be careful to not overfill with too much batter. I like to fill my round waffle iron about ¾ full, then spread it to the ends. Cook until golden brown, or to your liking!
Tip: The batter will be thick & a little lumpy, which is why you want to spread it to the edges of the waffle iron.
Step 5: Top & Enjoy!
Serve immediately or keep them on a baking sheet or oven rack in the oven at 200°F to stay warm & crispy. Top with your favorite waffle toppings and enjoy!
Tips & Variations
- Just make 2! Don't need to feed a family? You can make this blueberry waffles recipe for two by simply cutting the recipe in half!
- Mini waffles! Use an adorable mini waffle maker to make homemade Eggos! A true 90's kid dream.
- Mix-ins: Swap the blueberries for mini chocolate chips to make my delicious chocolate chip waffles! Or if you prefer plain waffles, try my classic waffle recipe.
- Toppings: Top your these waffles with fresh fruit, sliced strawberries, maple syrup, honey, whipped cream, chocolate chips, peanut butter, etc.
Storage & Freezing
- Store: Although best enjoyed fresh, you can store leftover waffles in an airtight container in the fridge for 3-4 days.
- Freeze: Let waffles cool completely then freeze in a freezer-safe bag or airtight container! Just keep in mind that they can lose some of their crispiness, depending on how you reheat them.
- Reheat: I don't recommend reheating in the microwave but rather toss in the toaster oven, air fryer at 350°F for 2-3 minutes, or in a 350°F oven for about 5 minutes (keep an eye on them so they don't overbrown!).
Frequently Asked Questions:
I recently got the rotating Belgian waffle maker and love how it cooks up and makes the waffles golden brown! It's kind of like the flippy ones you see at hotel breakfast bars. I had an old belgian waffle maker that never got crispy, so the type of waffle iron definitely matters!
These are sold in most grocery stores in the freezer section. They'll be by the other frozen fruits. Just be sure to get the "wild" blueberries! While you can use regular fresh or frozen blueberries, I stand firm that wild blueberries make the best blueberry waffles.
The cornstarch combined with the whipped egg whites are what make a light & crispy waffle! I've tested this recipe with & without both and the results are just not the same. Adding both of those ingredients is what makes these the best crispy waffles ever! I truly believe that this is the perfect waffle recipe.
To keep your waffles hot & crispy, place waffles on a baking tray or rack in the oven at 200℉. This is a great way to keep them warm for big families, brunch with friends, or even if you're hosting a waffle bar! Serve these crispy waffles with my sheet pan eggs or crispy breakfast potatoes!
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Blueberry Waffles
Ingredients
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ cup granulated sugar (i.e. 4 tablespoons)
- 1 tablespoon baking powder
- ½ teaspoon baking soda this is what really helps create a golden brown color!
- ¼ teaspoon salt
- ¼ cup unsalted butter (i.e. ½ stick)
- 1 ½ cups whole milk can also use 1% or 2%
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, divided separate the yolks & whites (but don't discard, we're using both!)
- 1 cup frozen wild blueberries these are smaller than regular blueberries & I use Wegmens (blue bag) in the freezer section
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Instructions
- Preheat your waffle iron to the highest setting.
- In a large mixing bowl, whisk together all-purpose flour (2 cups), cornstarch (½ cup), granulated sugar (¼ cup), baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (¼ teaspoon). Set aside.
- In a separate medium-sized bowl, melt the butter (¼ cup). Once melted, add in the milk (1½ cups) and vegetable oil (¼ cup), then give it a quick stir until combined.
- Next, add 2 egg yolks (not the whites yet!) and vanilla extract (1 teaspoon) and mix until combined. Tip: We're adding the milk to the hot butter first so that it will cool it down and prevent you from accidentally cooking the egg yolk!
- Add the milk mixture to the dry ingredients and mix until just combined (don't stir too much or you can cause the batter to become tough!).
- In a clean small bowl, use an electric mixer to beat the 2 egg whites for 1-2 minutes until light, fluffy, and stiff ("stiff peaks"). Use a spatula (not the electric mixer) to *gently* fold the egg whites into the batter. You want to mix until it's about 90% combined, where you can still see some streaks of egg whites.
- Add blueberries (1 cup) and mix just a few times until evenly dispersed.
- Spray waffle iron with nonstick cooking spray, then scoop batter into the preheated waffle iron. I fill my round waffle iron with ¾ cup of batter, then spread it to the ends. Tip: The batter will be thick & a little lumpy, which is why you want to help spread it to the edges of the waffle iron.
- Cook until golden brown, or to your liking! Note that to get a nice crispy waffle, you will need to cook it a little longer than you would typically do. A golden color is what we're going for! My iron takes 4-5 minutes to reach this color.
- Serve immediately or keep them on a baking sheet or oven rack in the oven at 200℉ to stay warm & crispy. Top with your favorite toppings and enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.