Because your weekend very much NEEDS blueberry waffles. These waffles are extra special, made with a touch of cornmeal, buttermilk, fresh blueberries, and topped with a simple homemade blueberry syrup. Bring on weekend mornings and plenty of fresh blueberry waffles!
Those of you have been reading or following along with me on Instagram this week know that I’m in LA working on some fun projects and meetings. I have one more event today and then I’m headed home to Colorado tonight. It’s been such a great week here in sunny LA, but to be expected, I’m ready to go home.
You all know me, I’m such a homebody at heart, and always love returning home after a week away. More on my LA trip in Sunday’s favorite’s post, but one thing I will say, LA has some incredible food, especially brunch.
A lot of my meetings have taken place either over coffee or lunch, and LA’s brunch scene is no joke. They sure love their iced coffees and avocado toast. Not complaining in the least, but I’m also all about a sweeter breakfast.
And that’s where these blueberry waffles come in. They are honestly just the BEST. Sometimes avocado toast is needed, but sometimes you gotta go for the waffle. Here’s my take, avocado toast Monday through Friday, but come Saturday and Sunday it’s all about waffles, pancakes, dutch babies and french toast.
I mean, right?! Yes. Yes. Right.
I actually made these waffles a couple of weeks back, but have been waiting for just the right time to share. I’ve been loving blueberries this summer, and when looking back on HBH, I couldn’t believe that I had never shared a blueberry waffle recipe. So I am long overdue with this recipe, as I feel like everyone need to have a good blueberry waffle recipe in their back pocket.
These are my go-to. They’re not what you would typically expect in a blueberry waffle, but with a few additions of my own, they’re even better.
Let me explain the details.
For starter, these waffles are made not just with white flour, but with cornmeal. Now I know this might sound slightly odd, but stick with me here. These do not taste like cornbread in any way. But what the cornmeal does add, is a nice subtle sweetness, heartiness, and texture to the waffles that I’ve found other waffles to lack. Yes, incorporating just a little bit of stoneground cornmeal is what makes these waffles exciting and different, and of course, better than any other blueberry waffle out there.
My other trick?
Fresh blueberries AND homemade blueberry syrup, so you get some double berry action. The fresh blueberries keep their shape and make every single bite extra juicy, while the blueberry syrup gives the waffles color and an extra special touch of sweetness with every single bite.
Trust me, it’s DELICIOUS, and I love the varying texture each ingredient provides.
Here is how I like to do this.
Make the waffle batter the night before and stick it in the fridge. In morning, grab the batter and let it sit on the counter while you make the blueberry syrup and preheat the waffle iron.
Then just make the waffles, top with butter, a big spoonful of syrup, grab coffee, and enjoy!
Easy, simple and the perfect way to spend just about any Saturday or Sunday morning…
This will be me tomorrow, because as soon as I get home I know that I will be in full on cozy weekend mode, and that means Saturday morning waffles, plenty of coffee, and probably a laptop full of emails and catch up on too. Typical.
And with that, I hope you’re having a great end of summer Friday. No post tomorrow, so I’ll catch up with you all in this Sunday’s Nine Favorite Things!
If you make these blueberry cornmeal waffles, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Bursting Blueberry Cornmeal Waffles
Servings: 12 waffles
Calories Per Serving: 162 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Blueberry Maple Syrup
- 2 cups fresh or frozen blueberries
- 1/4 cup real maple syrup
- 1 pinch of flaky salt
- 1 1/2 cups buttermilk or whole milk
- 2 eggs
- 1 stick (1/2 cup) butter, melted
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 1/2 cup stone ground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1. To make the syrup. Combine the blueberries and maple syrup in a small saucepan over medium heat. Bring to a simmer and cook until the blueberries just begin to burst, about 5 minutes. Remove from the heat and stir in the salt. 2. To make the waffles. In a large mixing bowl, whisk together the buttermilk, eggs, butter, honey, and vanilla. Add the flour, cornmeal, baking powder, cinnamon, and salt, stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.3. Fold in the blueberries, and if desired, 2-4 tablespoons of the blueberry maple syrup, for an extra berry filled waffle. Allow the batter to sit 5-10 minutes.4. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with warm blueberry syrup and butter. Enjoy!
Calories based on one serving size