If we’re being real for a second — there’s just no comparison between a box of frozen waffles and the ones you make from scratch. Especially when they’re loaded with blueberries, steaming hot off the waffle iron, and begging to be drowned in syrup.

These aren’t just for breakfast. They’re for when you want comfort, flavor, and just a bit of that nostalgic, cozy feeling. Golden and crispy outside, light and fluffy in the middle, and every bite gives you sweet berry bliss.

Active Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

Nothing too wild here — just stuff you probably already have.

  • 1½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk (use whole milk if you can — it makes them better)
  • 2 large eggs
  • ¼ cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • Optional: zest of one lemon
  • A bit of butter or oil for greasing the waffle iron
  • Maple syrup or powdered sugar (for serving)

Instructions

Cooking

Start by getting your dry ingredients together in a big bowl: flour, sugar, baking powder, salt. Mix ‘em up.

In a separate bowl, combine the milk, eggs, melted butter, and vanilla. Whisk until smooth.

Pour the wet ingredients into the dry ones. Stir gently—don’t overmix. The batter should be thick with a few lumps.

Fold in the blueberries and lemon zest (if you’re using it). Let the batter rest for a few minutes while your waffle iron preheats.

Once hot, grease the plates, pour in the batter (about ¾ cup per waffle), and cook until golden brown and crispy — around 4–5 minutes depending on your machine.

Keep finished waffles warm in a low oven while you cook the rest.

Serving

Serve those waffles hot off the press. Add your favorite toppings:

  • A pat of butter and a drizzle of maple syrup
  • A dusting of powdered sugar
  • A few extra blueberries for good measure

No wrong answers here.

Nutritional Value Per One Serving

Nutrition Facts:
Calories: 280
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 80mg
Sodium: 290mg
Total Carbohydrates: 37g
Dietary Fiber: 2g
Sugars: 8g
Protein: 6g

Tips and Variations

  • Frozen berries? Toss them in frozen. Don’t thaw, or they’ll bleed into the batter.
  • Dairy-free? Swap in almond or oat milk and use coconut oil instead of butter.
  • Want Belgian-style waffles? Beat the egg whites separately and fold them in at the end. Light, airy, perfect.
  • Need a flavor twist? Add a pinch of cinnamon or a splash of almond extract. Changes the whole vibe.

Conclusion

When you want something warm, sweet, and worth every bite — this is it. These blueberry waffles are simple to make and impossible to forget. Whether it’s for a chill morning or a weekend brunch, they always hit the spot.

Make ‘em once. You’ll see what I mean.