Best Blueberry Buttermilk Waffles Recipes

Blueberry Buttermilk Waffles image

Provided by Nimz_

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 -2 teaspoon sugar
2 large eggs, beaten
4 tablespoons butter, melted
2 cups buttermilk
1/2 teaspoon vanilla
1 cup fresh blueberries (you can probably add more, but that was all I had)

Steps:

Nutrition Facts : Calories 429.6, Fat 16.1, SaturatedFat 8.9, Cholesterol 128.4, Sodium 1254, Carbohydrate 58.2, Fiber 4.9, Sugar 11, Protein 14.8

Blueberry Buttermilk Waffles image

Provided by Martha Stewart

Time 30m

Yield Makes 4 cups batter

Number Of Ingredients 11

2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving

Steps:

Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined. Toss berries in 1 teaspoon flour; fold into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.

WHOLE-WHEAT BUTTERMILK BLUEBERRY WAFFLES RECIPE image

Categories Breakfast

Number Of Ingredients 12

3/4 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 Tablespoons granulated sugar
1 1/2 eggs (0.75 grams), at room temp.
2 Tablespoons (1 oz) unsalted butter, melted
1 cups buttermilk, at room temp.
1/4 teaspoon vanilla extract
1 cup blueberries

Steps:

Preheat your waffle iron. Place a few paper towels underneath it if you are a serial over-filler like I am. Mix the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon and sugar in a large bowl with a whisk until fully combined. In a small bowl (or a 4 cup measuring cup) measure out buttermilk. Add the eggs, melted butter and vanilla and gently whisk together until thoroughly blended. Add the buttermilk mixture to the flour mixture, blending until JUST combined (or the flour disappears) with a whisk or a rubber spatula. It's best not to over-mix here. A few lumps are better than none, trust me. Gently and quickly fold the blueberries into the batter taking care not to over-mix. Spray your waffle iron with a spritz of non-stick cooking spray. Cook the waffle batter in your waffle iron according to manufacturer's instructions (every waffle iron is different but mine took about 5 minutes per waffle batch).