Basic Blueberry Waffles Recipe

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4 to 6 servings

27 ratings

Nutritional Guidelines (per serving)
291	Calories
21g	Fat
20g	Carbs
6g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	291
% Daily Value*
Total Fat 21g	27%
Saturated Fat 12g	59%
Cholesterol 116mg	39%
Sodium 453mg	20%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	6%
Protein 6g
Calcium 207mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These blueberry waffles are fluffy and delicious, made with fresh or frozen blueberries and a simple batter. Beaten egg whites are folded into the batter before the waffles are cooked.

2 eggs (separated)
1 1/2 cups milk
1/2 cup melted butter
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup fresh or frozen blueberries (rinsed)

In a small mixing bowl, beat the egg whites until stiff; set aside.
In another bowl beat the egg yolks; add milk and melted butter.
Sift dry ingredients together; add to the egg yolk mixture and mix until smooth. Fold in blueberries. Gently fold in beaten egg whites.
Bake in a hot waffle iron.

Tip

If you're using fresh blueberries, set some aside for garnish.

Recipe Variations

Blueberry Sauce - combine 2 cups of blueberries in a saucepan; mash or crush. Add 1/3 cup of granulated sugar, 1 tablespoon of lemon juice, and a dash of salt. Bring to a boil over medium heat and continue boiling for 1 minute. Remove from the heat and add 1/4 teaspoon of vanilla extract.
Blueberry Lemon Waffles - Fold about 1 tablespoon of finely grated lemon zest into the batter.
Freeze leftover waffles in small freezer bags. Reheat in a 325 F oven for about 8 minutes or reheat in the toaster.

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