blueberry waffles

There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it. It’s one of the best breakfasts ever and like eating dessert for breakfast. Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top as well as a buttery, cinnamon and brown sugar streusel topping. There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a glaze to boot.

Overnight Blueberry Waffle Breakfast Bars

waffles,

cream cheese, softened (I used lite)

light brown sugar, packed

blueberries

(half of 1 stick) unsalted butter, melted

eggs

milk

sugar

vanilla extract

cinnamon

unsalted butter, softened

all-purpose flour

confectioners’ sugar

light-colored corn syrup (helps keep the glaze softer)

water

Waffles – Line an 8×8-inch pan with aluminum...

Waffles – Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

Chop the waffles and add about 60% (5...

Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.

To a medium bowl, add the cream cheese,...

To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.

Drop cream cheese mixture by rounded tablespoons evenly...

Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.

Evenly scatter the blueberries. Note – I have...

Evenly scatter the blueberries. Note – I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.

Evenly top with the reserved waffles; set aside.

To a medium, microwave-safe bowl add the butter...

To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.

Add the eggs, milk, granulated sugar, vanilla, cinnamon,...

Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.

On the morning of baking, preheat oven to...

On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.

Streusel – To a medium bowl, add the...

Streusel – To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.

Bake uncovered for about 40 minutes, or until...

Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.

Glaze – To a medium bowl, add the...

Glaze – To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.

Recipe is best warm and fresh but extra...

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

These fluffy blueberry waffles are about to become everyone's favorite! Topped with a quick blueberry sauce, they're brunch perfection on a plate.

Best Blueberry Waffles (+ Blueberry Sauce!)

whole wheat flour

baking powder

salt

butter, melted (substitute coconut oil

milk (substitute non-dairy milk

maple syrup

recipe Quick Blueberry Sauce,

Greek yogurt, Homemade Whipped Cream

Preheat the waffle iron to the high heat setting.

In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.

Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)

Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Thank you for your recipes. Easy to follow directions. Success with the outcome each time I try a new recipe.

This recipe is a true family favorite! These waffles are moist and fluffy on the inside, lightly crisp on the outside, and full of sweet juicy blueberries. They’re perfect for lazy weekend brunches or even meal prepping! Leftovers will keep for at least five days if stored in an airtight container in the refrigerator, and they also freeze really well.

Healthy Blueberry Waffles

¼ cups (270 grams) white whole wheat flour flour

tsp baking soda

tsp baking powder

unsalted butter or coconut oil, melted and cooled slightly

tbsp (15 milliliters) vanilla extract

tsp pure maple syrup

(120 grams) plain nonfat Greek yogurt

tbsp (30 milliliters) distilled white vinegar

(180 milliliters) nonfat milk

tbsp (90 milliliters) water

¼ cups (175 grams) fresh blueberries

Preheat the oven to 350°F, and generously coat two waffle pans with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.

Divide the batter between the prepared waffle pans, and spread the batter out with a spatula. (It doesn’t spread on its own!) Bake at 350°F for 13-16 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before transferring to a wire rack.

FOR WAFFLES WITH CRISP OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.

These healthy waffles are a breakfast treat! They&#39;re easy to make from scratch, and have juicy blueberries in every bite with fresh lemon &amp; poppy seeds.

Blueberry Waffles (Vegan, Gluten-Free!)

dairy-free milk

Tbsp. ground flaxseed

Tbsp. maple syrup

lemon

lemon juice

almond extract

gluten-free all-purpose flour*

almond flour** (super-fine)

Tbsp. baking powder

poppy seeds

In a large bowl, combine all wet ingredients. Whisk and set aside.

In a separate bowl, combine all dry ingredients. Stir.

Add dry ingredients to wet, and whisk until just combined. Then gently fold in blueberries. Set batter aside to rest for a few minutes while you warm your waffle iron.

Preheat your waffle iron to desired setting. (I set mine medium to medium-high.)

Once iron is hot, use a 1/2-cup measuring cup to scoop out batter and place in the middle of the hot waffle iron. (No need to overfill it - I find it cooks better when I don&#39;t push the batter all the way to the edge.)

Close lid and cook waffle 6-8 minutes or until steam has completely stopped. (Try not to open the lid during cooking.)

Then carefully remove waffle and continue process with the remaining batter.

Top with fresh blueberries, lemon zest, maple syrup, or other desired toppings.

So good!  I have made these twice now, once with fresh blueberries and once with frozen organic wild blueberries. We actually preferred the frozen blueberry version best because the berries are more similar in size and tend to be on the smaller side.  The fresh version was great, too, there was just more variance in berry size.  We thought the flavour combinations in the batter were spot on!  We will definitely be adding this to our weekend breakfast rotation!  Delicious!  Thanks for sharing another amazing waffle recipe - we love them all!

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