- 2 cups + 2 tablespoons all-purpose flour, divided
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup frozen blueberries, rinsed
- 2 eggs
- 1 1⁄2 cups 2% milk, at room temperature
- 1⁄2 cup pure maple syrup, divided
- 2 teaspoons vanilla extract
- 1⁄3 cup butter, melted
- 1 cup blueberries, for serving
- ½ cup coconut whipped cream, for serving
- In a large bowl, whisk together 2 cups flour, baking powder and salt.
- In a small bowl, toss frozen blueberries with remaining flour.
- In medium bowl, whisk together eggs, milk, 1 tablespoon maple syrup and vanilla until blended. Whisk in melted butter. Stir eggs mixture into flour mixture until just combined. Fold in floured frozen blueberries. Let batter rest for 10 to 15 minutes.
- Preheat waffle iron according to manufacturer’s instructions.
- Ladle 1 cup of batter into greased waffle iron to cover about two-thirds of grid surface. Close the lid. Cook for 3 to 5 minutes or until steam stops emerging from waffle iron and waffles are golden brown and crisp.
- Top waffles with fresh blueberries, coconut whipped cream, and drizzle with remaining maple syrup.
Alternatively, garnish waffles with dollop of Greek yogurt, ricotta, sweetened flaked for regular whipped cream if desired.
About This Recipe
Blueberries continue their reign as breakfast’s best fruit with another classic: Blueberry Waffles! Simply whip up your batter and fold frozen blueberries in before pouring onto your waffle iron. Once you’ve got your fluffy, golden-brown boosts of blue plated and ready to enjoy, drizzle with plain maple syrup, coconut whipped cream and fresh blueberries for an extra pop of color and flavor.