My mom has an amazing blueberry muffin recipe. I remember waking up on Saturday mornings and hearing her clattering around in the kitchen making them for breakfast. These waffles are the best of my mom’s blueberry muffins, made in a waffle iron. They’re Saturday morning muffins, but you can serve them with syrup!
Ingredients Recipe Blueberry Muffin Waffles
Waffles
- 1/2 cup vegetable oil
- 1 cup whole milk
- 2 large eggs
- 1 cup granulated sugar
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup blueberries (fresh or frozen and defrosted)
Blueberry Syrup
- 1 cup blueberries (fresh or frozen and defrosted)
- 1 tablespoon lemon juice
- 1/2 cup pure maple syrup
Method Recipe Blueberry Muffin Waffles
Make the Waffles
- Preheat a waffle iron to medium-high heat.
- In a large bowl, whisk together the oil, milk, and eggs. Stir in the sugar. Add the flour and baking powder and stir until no lumps remain. Fold in the blueberries.
- Spray the hot waffle iron with cooking spray. Fill the waffle iron with about 3/4 cup of batter and cook until golden, 2 to 3 minutes. Carefully wipe off any blueberries that have stuck to the iron in between making each waffle. Repeat until all the batter is gone. Serve with butter and blueberry syrup. Store in a sealed container in the refrigerator; best eaten within 2 to 3 days. These also freeze well.
Make the Blueberry Syrup
- Place all the ingredients in a small saucepan over medium-low heat. Bring to a boil. Gently mash the blueberries. Let boil for 2 minutes. Strain into a heat-safe syrup container and let cool. Store in the refrigerator.
Tip For a tasty variation, leave out the blueberries and use chocolate chips instead!