Best Blueberry Waffles (with blueberry sauce)
These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.


  • 1 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon kosher salt

  • 1 large egg

  • 4 tablespoons butter, melted (substitute coconut oil for dairy-free)

  • 1 1/4 cups milk (substitute non-dairy milk for dairy-free)

  • 1 teaspoon vanilla extract

  • 2 tablespoons maple syrup

  • 2/3 cup fresh or frozen blueberries

  • Greek yogurt, Homemade Whipped Cream or Yogurt Whipped Cream, for serving (optional)



  • 1 1/2 cups frozen or fresh blueberries

  • 1/2 cup pure maple syrup

  • 1 teaspoon lemon zest

  • 1 pinch cinnamon (optional)

  • 2 teaspoons cornstarch



Step 1 ~Prepare Waffles

  • Preheat the waffle iron to the high heat setting.

  • In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.

  • Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Blueberry Sauce topping. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)


Step 2 ~ Blueberry Sauce Topping

  • Zest the lemon. Place the blueberries, maple syrup, lemon zest, and cinnamon (if using) in a medium saucepan.

  • Stir the cornstarch into a small bowl with 2 tablespoons of water. Then pour it into the saucepan.

  • Heat over medium heat and bring to a boil; reduce the heat slightly but maintain constant bubbles. Cook, stirring, until the blueberries break down a bit and the sauce thickens, about 4 to 5 minutes total.

  • Serve immediately. Stores refrigerated in a sealed container for a few weeks.



If you’re a blueberry waffles fanatic, we suggest making a double batch of these waffles and freezing them for later. Freezing waffles couldn’t be simpler! To freeze these blueberry free waffles, first let them cool completely on a wire rack (this prevents the bottoms from steaming and getting soggy). Once they’ve cooled to room temperature, stack the waffles in a freezer-safe baggie and freeze for later.

When you’re ready to eat the blueberry waffles, just pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.