Clear, crisp, frigidly cold mornings after a snowstorm call for a homey, comfort food breakfast or brunch. As I sat down at my desk this morning, I thought, “Waffles. I need waffles.” And not just any waffles. I want Blueberry Buttermilk Waffles. As my husband was shoveling snow, I was making waffles!
More Yummy Waffle Recipes
Blueberry Buttermilk Waffle Cooking Tips
In the recipe ingredient list, there are two measurements for the buttermilk. Using fresh blueberries calls for 2 cups and using frozen blueberries calls for 1 3/4 cups. This is because as the frozen blueberries thaw, they will make the batter wetter.
My Blueberry Waffle recipe is almost identical to this one. The only difference is that one uses milk and this one uses buttermilk. That slight change changes the amount of milk used because buttermilk is thicker than regular milk.
Coating the blueberries with flour will allow the berries to stay suspended in the batter & not sink to the bottom.
Blueberry Buttermilk Waffle Recipe
Makes approximately 3 3/4 cups batter.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 6 tablespoons melted butter
- 2 cups buttermilk, if using fresh blueberries OR
- 1 3/4 cups buttermilk, if using frozen blueberries*
- 1 teaspoon vanilla
- 1 cup blueberries
- 2 tablespoons flour
- Combine 2 cups flour with sugar, baking powder, & salt. Set aside
- Beat eggs. Combine with butter, milk, & vanilla. Set aside.
- Toss blueberries with 2 T flour until well coated.**
- Combine flour mixture with egg & milk mixture. Stir until well mixed. Gently fold in blueberries. Allow to sit for 5 minutes.
- While the batter is resting, turn on waffle maker. Allow it to heat up to correct temperature even if it takes longer than the 5 minutes that the batter is resting.
- Cook according to your waffle maker’s instructions.