Blueberry Waffles with Blueberry Butter

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
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 1/2 cups batter
Author Paula Jones


  • 3/4 cup cornmeal
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 and 1/4 cup milk
  • 1/4 cup greek yogurt
  • 2 tablespoon oil
  • 1/2 to 3/4 cup blueberriesBlueberry Butter
  • 1/2 cup unsalted butter at room temperature and very soft
  • 1/3 cup fresh blueberries
  • 1 tablespoon confectioners sugar


  1. Heat waffle iron.
  2. 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.
  3. 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.

Recipe Notes

You may substitute sour cream for the Greek yogurt in this recipe.Makes 4 Belgian waffles or 16 regular wafflesPlace waffles on a wire rack in a 200 degree oven to keep warm while cooking remaining waffles.Serve with Blueberry Butter and/or maple syrup. © All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.