Mini Blueberry Waffles
These adorable mini blueberry waffles are crispy golden on the outside and bursting with juicy blueberries on the inside for a breakfast kids go crazy for. They are simple to make and can be frozen in batches for quick weekday mornings.
Golden crispy mini waffles loaded with juicy blueberries and perfect for freezing ahead.
Nutrition per serving
Ingredients
main
mix-ins
leavening
fat
Instructions
Make the Batter
In a large mixing bowl, combine the flour and baking powder and whisk together. In a separate bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix as some lumps are perfectly fine.
Fold in Blueberries
Gently fold the fresh or frozen blueberries into the waffle batter using a spatula. Be careful not to crush them so they remain whole and burst during cooking.
Cook the Waffles
Preheat your waffle iron and lightly grease it with cooking spray. Pour the appropriate amount of batter for your waffle iron size. Close the lid and cook for 3 to 4 minutes until the waffle is golden brown and releases easily from the iron.
Serve or Freeze
Serve the mini waffles warm with maple syrup or a dollop of whipped cream. To freeze leftovers, let them cool completely on a wire rack then store in a zip-top bag in the freezer for up to 2 months. Reheat in the toaster.
Substitutions
Common mistakes
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