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A close-up top view of a buttermilk blueberry waffle topped with a dollop of whipped cream and fresh blueberries, highlighting the golden-brown texture and juicy blueberries nestled in the waffle.
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5 from 1 vote

Buttermilk Blueberry Waffles

Crispy on the the outside and tender on the inside, these buttermilk waffles have blueberries right in the batter for a delicious summertime breakfast.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: buttermilk blueberry waffles, Summer
Servings: 4 people
Calories: 487kcal
Author: Katie

Equipment

  • waffle iron
  • large bowl
  • Wire rack

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 ¾ cups buttermilk
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup blueberries (fresh or frozen)

Instructions

  • Preheat the waffle iron. Preheat the waffle iron and spray with non-stick cooking spray.
    A top-down view of a preheated waffle iron sprayed with non-stick cooking spray, ready for the waffle batter.
  • Combine the dry ingredients. In a large mixing bowl, combine all dry ingredients (flour, sugar, salt, and baking powder) and stir until thoroughly combined.
    Two side-by-side images showing a large bowl with dry ingredients (flour, sugar, salt, and baking powder) being combined, surrounded by eggs, buttermilk, and oil.
  • Combine the wet ingredients. Whisk together the wet ingredients (eggs, buttermilk, vegetable oil) in a separate medium bowl.
    Two side-by-side images showing wet ingredients in a large bowl: eggs, buttermilk, and oil before and after being whisked together.
  • Mix the batter. Add the wet ingredients to the dry ones and mix gently until just combined. The batter may have some lumps, but there shouldn't be any dry spots.
    Two side-by-side images showing the wet ingredients being mixed into the dry ingredients in a large bowl, forming a lumpy batter.
  • Fold in blueberries. Gently fold in the blueberries until evenly distributed.
    Two side-by-side images showing fresh blueberries being folded into the waffle batter in a large bowl.
  • Cook the waffles. Scoop the batter into the hot waffle iron, about a half cup at a time, depending on the size of your iron. Cook until golden brown.
    Two side-by-side images showing the blueberry waffle batter being scooped into the hot waffle iron and then the golden-brown cooked waffle inside the iron.
  • Serve. Serve with syrup and butter or with whipped cream and additional blueberries.
    Two side-by-side images showing a finished buttermilk blueberry waffle topped with butter and maple syrup on the left, and another waffle topped with whipped cream and fresh blueberries on the right.

Notes

Remember to allow the buttermilk and eggs to warm to room temperature before mixing.  This will improve the batter’s blend and give you fluffier waffles.
You can use frozen blueberries if you find them at a good price, but fresh ones are often cheaper.  You can use whichever you like better!
If you’re using fresh blueberries, be gentle when mixing them in to avoid crushing them.  If you’re using frozen blueberries, add them directly from the freezer to keep the batter from turning purple.

Nutrition

Calories: 487kcal | Carbohydrates: 65g | Protein: 13g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 752mg | Potassium: 267mg | Fiber: 3g | Sugar: 15g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 319mg | Iron: 4mg