Martha Stewart Blueberry Buttermilk Waffles

Martha Stewart blueberry buttermilk waffles are an easy breakfast made with fresh blueberries, tangy buttermilk and melted butter, ready in 30 minutes. Save these quick breakfast ideas for summer brunch, lazy weekends or busy family mornings, because the batter comes together in one bowl.

Stir the wet and dry mixtures together just until combined, because that keeps the batter light. Overmixing makes the waffles dense and chewy instead of crisp and fluffy.

Martha tosses the blueberries in a teaspoon of flour before folding them in, so they stay spread through the batter instead of sinking. She also flips each hot waffle from hand to hand to release steam, then holds them on a rack in a 275°F oven.

Martha Stewart Blueberry Buttermilk Waffles

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Calories

520

kcal

A buttermilk batter with melted butter bakes into waffles that are crisp outside and fluffy inside, with blueberries bursting in every bite. Resting them on a rack in a warm oven keeps the whole batch crisp until serving.

Ingredients

• 2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries
  

• 2 tablespoons sugar
  

• 2 teaspoons baking powder
  

• 1 teaspoon baking soda
  

• 1/2 teaspoon salt
  

• 2 cups low-fat buttermilk
  

• 1/2 cup (1 stick) unsalted butter, melted and cooled
  

• 2 large eggs
  

• 1 cup fresh blueberries (6 ounces), plus more for serving
  

• Nonstick cooking spray
  

• Sweetened creme fraiche and confectioners' sugar, for serving
  

Directions

• Heat oven and iron: Preheat the oven to 275°F and set a rack on a baking sheet inside it. Then heat the waffle iron according to the manufacturer's instructions.
• Mix the dry ingredients: Whisk 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. Set it aside while you make the wet mixture.
• Whisk the wet ingredients: Whisk 2 cups buttermilk, 1/2 cup melted and cooled butter and 2 eggs together in a large bowl. Make sure the butter has cooled first, so it doesn't scramble the eggs.
• Combine the batter: Add the flour mixture to the buttermilk mixture and stir just until the batter comes together. Then toss 1 cup blueberries in 1 teaspoon flour and fold them in gently.
• Cook the waffles: Lightly coat the waffle iron with cooking spray, then pour in about 1 cup batter and spread it evenly with a spatula. Close the iron and cook for 7 to 8 minutes, until the waffle is golden brown and crisp.
• Crisp and keep warm: Lift the waffle out and toss it back and forth from hand to hand to cool it slightly so it crisps up. Then transfer it to the rack in the oven and repeat with the remaining batter.
• Serve: Top the waffles with extra blueberries, sweetened creme fraiche and a dusting of confectioners' sugar. Maple syrup works just as well if you want something sweeter.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, Oster Belgian waffle maker. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but fold them in straight from the freezer, still tossed in the teaspoon of flour. Thawed berries bleed purple streaks through the batter and make the waffles soggy. Expect the cook time to run a minute or so longer.

How do I keep waffles crisp while I cook the whole batch?

Set a wire rack on a baking sheet in a 275°F oven and move each waffle there as it finishes. The air circulates under the waffle, so the steam can't make it soft. Stacking them on a plate does the opposite.

What can I use if I don't have buttermilk?

Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit for 5 minutes. It won't be quite as thick, but it still reacts with the baking soda. Plain yogurt thinned with milk also works.

Can I make the batter ahead of time?

Mix it the night before, but leave out the blueberries until just before cooking. The baking powder and baking soda lose some of their lift overnight, so the waffles come out a little flatter. Stir gently and don't add more flour.

How do I store and reheat leftover waffles?

Let them cool completely, then keep them in an airtight container in the fridge for 2 to 3 days or freeze them for up to a month. Reheat in a toaster or a 350°F oven until crisp again. The microwave makes them soft.