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These easy blueberry waffles are crispy on the outside, fluffy on the inside, and bursting with juicy blueberries — made from scratch with simple pantry ingredients and ready in minutes. They’re a weekend breakfast favorite, and they freeze beautifully for busy mornings.
Can’t get enough waffles? My classic Waffle Recipe is a reader favorite, as are these Strawberry Waffles.
Why you’ll love this blueberry waffle recipe!
These blueberry waffles are simple enough for busy mornings but delicious enough for weekend brunch. They’re crisp, fluffy, and loaded with fresh blueberry flavor. Plus, you can use fresh or frozen blueberries depending on what you have on hand!
If I have time, I always make a double batch of this recipe and stash the extras in the freezer. My kids love being able to pop a homemade waffle in the toaster for an easy breakfast or after school snack!
- Perfectly Crisp and Fluffy: Crispy edges and a soft, tender center make these waffles irresistible.
- Easy Pantry Recipe: Made with simple ingredients you probably already have on hand.
- Bursting with Blueberries: Every bite is filled with juicy blueberries for fresh, fruity flavor.
- Freezer Friendly: Make a double batch and freeze extras for quick breakfasts all week.
Table of Contents
Blueberry Waffles Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – Creates light, fluffy waffles.
- Baking powder – Helps the waffles rise and stay tender.
- Granulated sugar – Adds just the right amount of sweetness.
- Kosher salt – Balances the flavors.
- Eggs – Room-temperature eggs blend more easily into the batter.
- Unsalted butter – Melted butter adds rich flavor and helps create crispy edges.
- Whole milk – Makes the batter rich and tender.
- Vanilla extract – Adds warm, sweet flavor.
- Blueberries – Fresh blueberries are ideal, but frozen blueberries can also be used without thawing.
Variations
- Add lemon zest for bright lemon blueberry waffles.
- Stir in white chocolate chips for a sweeter breakfast.
- Replace the blueberries with raspberries or diced strawberries.
- Use buttermilk instead of whole milk for extra fluffy waffles.
How to Make Blueberry Waffles
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should still be slightly lumpy. Gently stir the blueberries into the batter, being careful not to crush them.
- Cook: Lightly grease the waffle iron if needed. Add the batter and cook until the waffles are golden brown and crisp according to your waffle maker’s instructions.
Serving Suggestions
Serve these blueberry waffles with crispy oven bacon, scrambled eggs, sausage, or fruit salad for a complete breakfast. They’re also delicious topped with lemon curd, blueberry syrup, vanilla yogurt, or a dollop of whipped cream.
Storage + Freezing
- To Store: Keep leftover waffles in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Freeze cooled waffles in a single layer, then transfer them to a freezer-safe bag for up to 3 months.
- To Reheat: Toast frozen waffles in the toaster or warm them in a 350°F oven until hot and crispy.
Kasey’s Tips:
Keep waffles warm in a 200°F oven while you finish the batch (don’t stack — they steam soft).
Don’t overmix — a few lumps keep waffles fluffy.
Toss frozen berries in flour so they don’t bleed.
Frequently Asked Questions
Yes! Add frozen blueberries directly to the batter without thawing to prevent excess moisture.
Be sure your waffle iron is fully preheated, and avoid opening it too early while the waffles cook.
For the fluffiest waffles, it’s best to make the batter just before cooking.
Yes! This batter works well for pancakes, although my Blueberry Pancakes recipe is specifically designed for even fluffier pancakes.
More Waffle Recipes You’ll Love
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Chocolate Chip Waffles
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Mini Waffles
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Banana Waffles
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Sourdough Waffles
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Blueberry Waffles Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 2 large eggs
- 6 tbsp unsalted butter melted
- 1½ cups whole milk
- 2 tsp vanilla extract
- 4 oz blueberries
Instructions
- Preheat the waffle iron. In a large mixing bowl, mix together the flour, baking powder, sugar, and salt.2 cups all-purpose flour, 1 tbsp baking powder, 1 tbsp granulated sugar, 1 tsp kosher salt
- In a small mixing bowl, mix together the eggs, butter, milk, and vanilla.2 large eggs, 6 tbsp unsalted butter, 1½ cups whole milk, 2 tsp vanilla extract
- Add the wet ingredients to the dry ingredients and stir to combine being sure to not over-mix. The batter will be lumpy.
- Fold in the blueberries.4 oz blueberries
- Spray the waffle iron with cooking spray and ladle in the batter. Cook until light brown and slightly crispy.
- Serve dusted with powdered sugar and maple syrup.
Notes
- Don’t overmix — a few lumps keep waffles fluffy.
- Toss frozen berries in flour so they don’t bleed.
- Keep waffles warm in a 200°F oven while you finish the batch (don’t stack — they steam soft).
These sound so fluffy and easy to make. Such a perfect way to start the day!
These look like the perfect sweet start to the day.
I love a blueberry waffle and this recipe is one of my favorites!!
Adding this to my morning must-makes!
This recipe brought back so many memories. Just like my mom used to make!
So easy and so good — my kids absolutely loved it
Cut the salt and soda in half!!!! These are savory. Very salty. This recipe doesn’t give you fluffy pancakes.