Blueberry Cornmeal Waffles with Blueberry Butter

Amazing Blueberry Cornmeal Waffles with Blueberry Butter is bursting with blueberries. Cornmeal gives these waffles a slight crunch on the outside while remaining juicy from the blueberries on the inside. Top them off with Blueberry Butter and this will be your new favorite breakfast!

If you’re a regular reader, you know I’ve been sharing many blueberry recipes lately. My mom gave me blueberries from her garden, and I made Blueberry Coffee Cake, Blueberry Muffin Cake, and now these waffles. She also gave me strawberries; I made a Strawberry Cobbler. I also remade one of the most popular recipes on Call Me PMc, Easy Strawberry Cake, and took new pictures.

On Ryder’s first day out of school for the summer, he was bored by 8:30. He was also hungry an hour after breakfast. When he stuck his head around the staircase and asked for something to eat, I told him I would have Blueberry waffles ready soon. He declined and went back upstairs.

When they were ready, I called him down and told him I wanted him to just test them. I knew he’d like them. Well, things were different this time when he came down. He immediately said the kitchen smelled great. He tasted it and gave a thumbs up. Then I didn’t hear a peep from him for the next 10 minutes as he devoured a giant Blueberry Cornmeal Waffle!!

These Blueberry Cornmeal Waffles with Blueberry Butter aren’t sweet. I wish I had tried this recipe the other day when I ran out of sugar!! (I know, I rarely run out of anything, but I sure did this time!) In fact without the blueberries, this would make a great Chicken and Waffle entrée!

You can substitute sour cream for the Greek yogurt in this recipe. I always replace sour cream with Greek yogurt in my recipes now: Blueberry Swirl Pound Cake, Sausage Cheese Scones.

TIPS

You can also use fresh or frozen blueberries; just drain them and pat them dry before adding them to the batter.

When making pancakes or waffles, the important thing to remember is to allow your batter to sit for 5 minutes. This helps the proteins develop and allows the leavening ingredients to work, creating that light, fluffy texture. I usually mix the batter, set it aside, and preheat the waffle iron. By the time it’s hot, the batter should be ready.

If you’re a waffle connoisseur who is used to whipping egg whites for your waffles, you could do that with this recipe. Frankly, I just cannot tell a difference and I’d rather save that time and my arm, therefore, I beat the entire egg, add the other wet ingredients and (boom!) done!

These Belgian-style Blueberry Cornmeal Waffles are a winner: Golden, crispy, and fluffy!

Blueberry Cornmeal Waffles with Blueberry Butter Tips

1. Waffles can be made ahead of time and kept warm in a 200°F oven.
2. Allow the waffles to cool completely, pack them in an airtight container, and freeze them. Reheat them in the microwave, oven, or toaster oven.
3. Most waffles are done in 4 to 5 minutes. Check for doneness at 4 minutes.
4. If the cover of the waffle maker doesn’t lift easily, allow the waffles to cook another minute before checking again.
5. Also, when the steaming stops, it is a good indicator that the waffles are done.

More recipes you’ll enjoy!

• Double Chocolate Chip Waffles with Chocolate Cream
• Brown Sugar Caramel Sauce
• Blue Ribbon Apple Fritter Waffles with Caramel Sauce
• BEST BUTTERMILK SYRUP RECIPE
• Raspberry Sauce Recipe

Blueberry Cornmeal Waffles with Blueberry Butter

Amazing Blueberry Cornmeal Waffles with Blueberry Butter cornmeal gives these waffles a slight crunch on the outside while remaining juicy on the inside

Author: Paula

5 from 5 votes

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 18 waffles

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Ingredients

• ¾ cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoon granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 1 and ¼ cup milk
• ¼ cup greek yogurt
• 2 tablespoon oil
• ½ to ¾ cup blueberries

Blueberry Butter

• ½ cup butter unsalted, at room temperature & soft
• ⅓ cup blueberries fresh
• 1 tablespoon powdered sugar (aka confectioners)

Instructions

• Heat waffle iron.
• In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt. In another smaller bowl, beat eggs, add milk, yogurt and oil. Pour the yogurt mixture into the dry ingredients and stir until just combined. Fold in the blueberries. Allow batter to sit 5 minutes while waffle iron is heating.
• Cook waffles according to your waffle iron instructions. I cooked these waffles in a Belgian waffle iron and it took 4 to 5 minutes for medium browned waffles.

Blueberry Butter

• Mix butter and sugar together until smooth. Stir in blueberries and mix until well incorporated. Some berries will break and color the butter. This is okay. Once you have it mixed store in an airtight container in the refrigerator up to 2 weeks.

Notes

1. You may substitute sour cream for the Greek yogurt in this recipe.
2. Makes 4 Belgian waffles or 16 regular waffles
3. Place waffles on a wire rack in a 200-degree oven to keep warm while cooking the remaining waffles.
4. Serve with Blueberry Butter and/or maple syrup. 

Nutrition

Calories: 142kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 128mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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