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Blueberry Buttermilk Waffles

Blueberry Buttermilk Waffles

This is my favorite way to use dried blueberries. I freeze any leftover waffles and toast them as needed. They are great just as they are, without syrup or added sugar.

Makes about 8 large waffles.


  • 1 1/2 c dried blueberries (divided use)
  • 2 c all purpose flour
  • 1/4 c brown sugar, packed
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, separated
  • 2 c cultured buttermilk
  • 1/2 c vegetable oil
  • 1 tsp vanilla


  1. Place 1/2 cup of the dried blueberries in a small bowl and cover with boiling water to plump up while proceeding with recipe.
  2. Preheat waffle iron on medium.
  3. In a medium bowl, beat the egg whites until stiff. In a second medium bowl, whisk together the egg yolks, buttermilk, oil and vanilla.
  4. In a large bowl, mix together the flour, brown sugar, baking soda, baking powder and salt.
  5. Pour the buttermilk mixture into the dry ingredients and stir just until combined. Fold in the egg whites and remaining cup of dried blueberries.
  6. Brush the waffle iron with vegetable oil. Pour about 2/3 cup of the batter in the center and bake according to manufacturers directions (or about 2 minutes per side, if using a cast iron waffle maker).
  7. Place baked waffles on a wire rack to keep crisp. Repeat with remaining batter.
  8. Strain the reconstituted blueberries and sprinkle on top before serving.

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