Lemon Blueberry Waffles


These light, buttermilk waffles have fresh blueberries cooked right into them. They are tender and moist, with a good buttery flavor to them that sets off the blueberries very well. They are not very sweet on their own, despite the inclusion of the berries, which means that you can indulge yourself with as much maple syrup as you like when you sit down to enjoy a big plateful. Stick with fresh blueberries if you can, because frozen berries will add a lot of extra moisture to your waffles and could make them a bit too moist in the center as they defrost during cooking.

Fresh Blueberry Waffles
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 tbsp sugar
1 1/2 cups buttermilk
2 large eggs
2 tsp vanilla extract
6 tbsp butter, melted and cooled
1 cup fresh blueberries, plus more for topping

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt and sugar. In a medium bowl, whisk together buttermilk, eggs, vanilla and melted butter until smooth. Pour into dry ingredients and whisk until well combined. Stir in blueberries. Allow batter to rest for 5-10 minutes.
Preheat your waffle iron and lightly grease with cooking spray.
Cook dollops of waffle batter according to the directions of your iron. Serve immediately.

Mike Scarbrough
Mike Scarbrough is an Austin, TX local, food writer and editor of ChoppedBasil.com