Some people have throw pillows that they change based on their mood – I have waffle flavors. We’re talking classic-style, chocolate, pumpkin spice, and of course this sweet and slightly tart blueberry recipe.
Crispy on the outside and fluffy on the inside, these gluten-free blueberry waffles are made with a simple (yet delicious) batter with juicy blueberries folded in. And unlike many recipes, they come out light and airy without extra steps like whipping egg whites.
These waffles are perfect for a relaxed brunch, but they can also be frozen and then popped in a toaster oven for a quick weekday breakfast.
Flavoring & Topping Ideas
While blueberries more than stand on their own in this recipe, mixing in a little grated lemon zest adds a bright, fresh infusion of citrusy goodness. I’ve included it as an optional flavoring below. Some of my family’s favorite toppings are:
- A drizzle of maple syrup
- Homemade whipped cream or coconut whipped cream
- Grated lemon zest
- Fresh blueberries or other berries
- A dusting of cinnamon
- Homemade powdered sugar (Grind 3 tablespoons organic granulated sugar with 1 teaspoon arrowroot powder in a coffee grinder)
- Homemade ice cream (to serve as a dessert)
Cooking: Sometimes a blueberry will burst during cooking, which can make the waffle iron a little sticky. I don’t use conventional cooking spray, but I do spritz the inside of my waffle iron with an oil mister to make them easier to remove.
I typically spritz between each waffle with avocado oil because it’s neutral in flavor and can handle heat.
Freezing: Allow the waffles to cool completely – on a wire rack if available – before placing them in an airtight storage bag and popping them into the freezer. They can be stored for up to 3-4 months.
Reheating: You can grab these waffles out of the freezer and pop them straight into a toaster to reheat. Use a low setting so that they can warm up fully in the middle without burning on the outside.
Gluten-Free Blueberry Waffle Recipe
- 2 cups blanched almond flour (packed)
- 1½ cups arrowroot flour (tapioca starch will also work)
- 4 tsp baking powder (how to make your own baking powder)
- ½ tsp sea salt
- 4 large eggs
- ⅔ cup melted butter (substitute melted coconut oil or avocado oil if dairy-free )
- ⅔ cup milk (buttermilk, almond milk, coconut milk and water will also work)
- ½ tsp vanilla extract (how to make vanilla extract)
- 1 cup fresh blueberries (add ¼-½ cup if using frozen)
- 2 tsp lemon zest (optional)
- Preheat your waffle iron.
- Combine dry ingredients (almond flour, arrowroot flour, baking powder, salt) in a large bowl. If using frozen blueberries that have been thawed, rinsed and dried, remove 2 tablespoons of the mixture and sprinkle it over the blueberries. Toss the blueberries to coat them.
- In a separate bowl, whisk together the wet ingredients – eggs, butter/oil, milk, vanilla.
- Add the wet ingredients to the dry ingredients and whisk together until well-combined.
- Fold in the blueberries and optional lemon zest (if using).
- Cook waffles in the hot waffle iron according to the manufacturer's instructions.
- If needed, reheat the waffles in a toaster.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
If you toss frozen blueberries straight into your mix, you’re likely to end up with blue batter and soggy waffles. That’s because blueberries contain a lot of water, when the water inside a blueberry freezes, it tends to expand and rupture the outer skin.
As long as the blueberry stays frozen the change goes unnoticed, but as soon as it warms the blueberry will leak bluish water into the batter.
Fresh blueberries yield the most vibrant flavor and are the easiest to work with, but with a few tweaks frozen blueberries will work, too.
Fortunately, while fresh blueberries are my top choice, there’s a way to make the frozen variety “act” more like fresh blueberries:
- Thaw them in a colander
- Rinse them until the water runs clear
- Blot dry with a towel
- When you mix up your dry ingredients, remove about 2 tablespoons and sprinkle the mixture over the blueberries and toss them until they are well coated.
Two important things to know are that:
- Frozen blueberries tend to lose volume when they thaw
- They’re not usually as flavorful as fresh ones
For that reason, I recommend increasing the amount you use in the recipe from 1 cup to about 1.25 or 1.5 cups. If the blueberry flavor is still not coming through as much as you’d like, try topping them with blueberry sauce.
Can I use all-purpose gluten-free flour instead of almond flour?
Unfortunately, because it absorbs liquid differently than almond flour, using all-purpose flour in this recipe will not work.
What do you freeze these in?
More Breakfast Recipes To Try
Blueberry Muffins – These gluten-free muffins are super easy and way more delicious than store-bought mixes. I’m talking plump blueberries and a moist, cakey batter that fills the kitchen with a lovely aroma as it rises in the oven.
Pumpkin Spice Homemade Waffles – These crispy, fluffy waffles are infused with the unofficial flavor of fall – pumpkin! Grab your pumpkin pie spice and pumpkin puree and prepare for deliciousness.
Easy Coconut Yogurt – This creamy, thick coconut yogurt recipe is rich in probiotics, and you probably have everything you need to make it right now. I’ve included instructions for making it in an Instant Pot, oven or yogurt maker.