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Bursting Blueberry Cornmeal Waffles

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These bursting blueberry cornmeal waffles are crisp on the outside, fluffy on the inside, and filled with juicy blueberries in every bite. The cornmeal adds a subtle crunch and hearty texture, making them a perfect breakfast or brunch favorite.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat and lightly grease the waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and sea salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Gently fold in the blueberries and lemon zest, if using.
  6. Scoop the batter onto the hot waffle iron, spreading it evenly without overfilling.
  7. Cook until the waffles are golden brown and crisp according to your waffle maker’s instructions.
  8. Transfer the cooked waffles to a wire rack or a warm oven while preparing the remaining batter.
  9. Serve warm with butter, maple syrup, fresh blueberries, or whipped cream.

Notes

  • Use frozen blueberries directly from the freezer to minimize color bleeding.
  • Do not overmix the batter to keep the waffles light and fluffy.
  • Keep cooked waffles on a wire rack or in a warm oven to maintain crispness.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze waffles for up to 3 months and reheat in a toaster or 350°F (175°C) oven until crisp.

Nutrition

Find it online: https://thefamilycooking.com/bursting-blueberry-cornmeal-waffles/