🫐 Baked Blueberry Waffles
These Baked Blueberry Waffles are crisp on the outside, fluffy on the inside, and loaded with juicy blueberries. Baked in a waffle mold or pan, they offer all the deliciousness of classic waffles with no flipping required. Perfect for breakfast, brunch, or freezing ahead!
Equipment
- Mixing bowls
- Whisk
- Silicone or metal waffle molds (oven-safe) or muffin tin as a substitute
- Baking sheet (if using silicone molds)
- cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1 cup milk dairy or plant-based
- 2 large eggs
- ¼ cup melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries if frozen, do not thaw
Instructions
Preheat Oven
- Preheat your oven to 375°F (190°C). Lightly grease your waffle molds or muffin tin.
Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Combine Wet Ingredients
- In another bowl, whisk together milk, eggs, melted butter (or oil), and vanilla.
Make the Batter
- Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix. Gently fold in blueberries.
Fill and Bake
- Spoon the batter evenly into your waffle molds (about ⅔ full). Bake for 18–22 minutes, or until golden brown and a toothpick inserted comes out clean.
Cool and Serve
- Let cool for 2–3 minutes in the mold, then gently remove and serve warm.
Notes
💡 Tips for Success
Use buttermilk instead of milk for extra flavor and fluff Toss frozen blueberries in flour before folding in to prevent sinking Don’t overbake or they’ll lose their soft texture inside
Use buttermilk instead of milk for extra flavor and fluff Toss frozen blueberries in flour before folding in to prevent sinking Don’t overbake or they’ll lose their soft texture inside