Vanilla Bean & Blueberry Waffles Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe You can just imagine how deliciously summery this Blueberry Waffles recipe would taste. Especially with a dusting of powdered sugar or a dollop of whipped cream– YUM! Blueberries haven’t always been a fruit I’ve liked very much (it’s a texture thing). But lately I’ve been snacking on handfuls of frozen blueberries (gotta eat those antioxidant-rich foods one way or another), and somehow they’ve started to really grow on me. So I decided to get adventurous and add them to my favorite Belgian waffles! Initially I set out to make a Lemon Blueberry Waffle, simply by subbing lemon extract for the vanilla and adding a tablespoon or so of fresh lemon zest. Can’t you just imagine how deliciously summery that would taste?? Especially with a dusting of powdered sugar or a dollop of whipped cream– YUM! But in the end…. I couldn’t be bothered to dig out my lemon extract or zest a lemon first thing this morning. Instead, I turned to my trusty, rusty vanilla bean paste (which I keep right on the counter, always within reach). Now, for those of you who have taste buds, I strongly recommend keeping a bottle of vanilla paste on hand. It just makes everything taste better. You can buy it at World Market, Williams-Sonoma, and other specialty food stores. But I usually buy it on Amazon– quick, easy, and free 2-day shipping with Prime 🙂 But if you can’t get your hands on some, feel free to simply scrape half of a vanilla bean or even just use a high quality vanilla extract. Those will work just fine as well. Enjoy the Blueberry Waffles recipe! I certainly have. Continue to Content Vanilla Bean & Blueberry Waffles Yield: 6-7 Print Ingredients 1 3/4 c. AP flour 1/4 cup corn starch 2 tbsp. sugar 1 tbsp. baking powder 1/4 tsp. salt 2 eggs 1 3/4 c. milk 1/2 c. canola or coconut oil 1 tbsp vanilla paste a pinch of nutmeg 1/2 tsp cinnamon 1 cup fresh or frozen blueberries Instructions Preheat your waffle iron. Whisk together the dry ingredients: flour, corn starch, sugar, baking powder, cinnamon, nutmeg, and salt. Add the wet ingredients and mix: eggs, milk, oil, and vanilla paste. Fold in the blueberries. (Grease waffle iron before each use) Pour approximately 1/2 cup batter onto the hot waffle iron, and cook for 3:30 minutes, or according to your waffle iron's instructions. Notes I always get 7 waffles out of this recipes, but many of my readers who have made my basic Belgian Waffle recipe report that they get 4-5 waffles per recipe.
Ashton these are gorgeous! The recipe, the images, the pour shot (the fact that you don’t have syrup EVERYWHERE like I do when I attempt pour shots…LOL) Beautiful! Pinned 🙂 Reply
THAT looks like a scrumptious breakfast! I need some of that vanilla paste for sure. I’m with you on the blueberries. It took me a long time before I actually like them. I don’t buy them nearly enough. Thanks for sharing! Reply
I’m now hungry for breakfast again 😉 These are gorgeous! I haven’t had a waffle in such a long time, but these make we want to get a waffle iron. I had one once, but no matter what I did, the batter always stuck to the iron. I got so fed up with it that I threw it out….now I wish I hadn’t. Maybe I’ll just invest in a better one!! I bet the lemon waffles would be just as delicious! Reply
My mouth is watering right now. Love the picture with the powdered sugar falling on top of the waffles. Reply
Thank you for this delicious recipe! I made them this morning and they were great. I quadrupled the recipe and it made about 3 dz. I’m freezing the leftovers for a quick breakfast during the week. Reply
I’ve made these twice now, very good waffles! I’ve made them as blueberry and chocolate chip, very happy! Thank you for this recipe!! Reply
