These fresh blueberry waffles were fast and easy, two adjectives I’m liking more and more these days.
The next morning, I created a quick buttermilk of 1 1/2 T buttermilk topped with enough milk to reach 1 1/2 cups total (I used skim milk, but I’m sure whole milk would be much more delicious). I let that melange sit for a bit while I prepped the other wet ingredients.
The recipe yielded 12 1/3 cup waffles.
These fresh blueberry waffles were very light, yet they still had an alluring chew. The berries broke up the expanse of waffle, and added a nice tang.
As for later variations, I think adding toasted coconut or toasted sliced almonds to the batter with the berries would add an interesting nutty factor. I love the chocolate/blueberry combo, but am wary to trying chocolate chips or chunks in waffles again; on this note, I think subbing 1/4 cup flour for cocoa would be delicious. And if you want to be more virtuous, sub in white whole wheat flour. I think it depends on my mood. We’ll see.
Fresh Blueberry Waffles
from Baking Bites
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
3 T granulated sugar
1 1/2 cups buttermilk, room temperature (or 1 1/2 T white vinegar + enough milk to total 1 cup liquid)
2 eggs, room temperature
2 tsp vanilla extract
6 T unsalted butter, melted and cooled
1 cup fresh blueberries (frozen would work, too, if you thaw and drain them)
- Whisk the dry ingredients. Whisk the wet ingredients. Add wet to dry and whisk until just combined. Fold in blueberries. Let rest for 5-10 minutes.
- Cook waffles. Serve hot with more berries and some maple syrup.