A big container of fresh blueberries sitting on the counter is just asking to be used in a recipe. I like blueberries in all kinds of desserts and baked goods, but I have to admit that breakfast foods usually spring to mind when I think about using them. Blueberry muffins, coffee cakes and pancakes are all classics in my book – so for a little bit of a change while staying in the breakfast mindset, I opted to make some Fresh Blueberry Waffles.
These light, buttermilk waffles have fresh blueberries cooked right into them. They are tender and moist, with a good buttery flavor to them that sets off the blueberries very well. They are not very sweet on their own, despite the inclusion of the berries, which means that you can indulge yourself with as much maple syrup as you like when you sit down to enjoy a big plateful. Stick with fresh blueberries if you can, because frozen berries will add a lot of extra moisture to your waffles and could make them a bit too moist in the center as they defrost during cooking.
The only potential drawback to using whole, fresh berries is that they can – and will – pop while your waffle is cooking. A good, thick batter will definitely help to contain them, but I would opt for using a regular waffle iron (shallow squares) rather than a Belgian-style waffle iron with big, deep squares that leave you with shallow walls that won’t hold the berries together quite as well. Also, make sure that your waffle iron is well-greased so that any popped berries will still release cleanly with the rest of the waffle when it is ready.
These freeze well and can be reheated by defrosting them in the microwave, then putting them in a 350F oven for about 5 minutes to let them crisp up again.
Fresh Blueberry Waffles
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 tbsp sugar
1 1/2 cups buttermilk
2 large eggs
2 tsp vanilla extract
6 tbsp butter, melted and cooled
1 cup fresh blueberries, plus more for topping
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt and sugar. In a medium bowl, whisk together buttermilk, eggs, vanilla and melted butter until smooth. Pour into dry ingredients and whisk until well combined. Stir in blueberries. Allow batter to rest for 5-10 minutes.
Preheat your waffle iron and lightly grease with cooking spray.
Cook dollops of waffle batter according to the directions of your iron. Serve immediately.
Serves 6-8 (the number of waffles will depend on the size of your waffle iron)