Gluten-Free Blueberry Waffle Recipe

5 from 3 votes

Crispy on the outside and fluffy on the inside, these gluten-free waffles are bursting with juicy blueberry flavor.

Prep Time 10

Cook Time 10

Total Time 20

Servings waffles

Calories 874kcal

Author Heather Dessinger

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.

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