Double Blueberry Waffles

By Julie Van Rosendaal on July 16, 2017

BC blueberries are finally here - those big, plump, sweet highbush blueberries I look forward to kicking off the summer with. We put them in everything, from muffins to smoothies, and because during the summer months I tend to make a lot of waffles, they go into those too. I love how the berries settle into the indentations in the waffles, which also hold the melted butter and syrup - it's the little things. 

BC is the largest highbush blueberry region in the world, and the fruit is Canada's biggest export - I love supporting the over 700 grower families who nurture and harvest them every July-September.

If you, like me, like to freeze berries when they're at their peak, simply pour them into freezer containers or heavy duty zip-log bags. There's no need to prep them, and you can pour them directly into your batter, smoothie, cobbler, crisp or pie - don't bother thawing them first.

Blueberry Waffles

This recipe makes a small batch, but is easily doubled if you have more people to feed, or want extras to freeze and reheat in the toaster or microwave.

1 cup all-purpose flour (or half whole wheat, half all-purpose)

1 tsp. baking powder

1 Tbsp. sugar (optional)

1/4 tsp. salt

3/4 cup milk

1 large egg

2 Tbsp. canola oil or melted butter

1 cup fresh or frozen blueberries, divided

In a medium bowl, stir together the flour, baking powder, sugar (if using) and salt. In a small bowl, whisk together the milk, egg, and oil or melted butter. Add the wet ingredients all at once to the dry ingredients and stir just until combined – don’t worry about getting all the lumps out. Gently stir in half the blueberries. 

Spoon an appropriate amount of batter onto the waffle iron, according to your best judgment or the manufacturer’s directions. Close the lid and cook for 2-5 minutes, until the waffles are golden. Usually the steam will subside when the waffles are close to being done. Serve them right away or keep them warm in a 200° F (110° C) oven while you cook the rest. Serve warm, topped with more blueberries and maple syrup. Serves 2-4, but the recipe is easily doubled.

By Julie Van Rosendaal| July 16, 2017

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