Martha Stewart Blueberry Buttermilk Waffles Recipe

Same buttermilk batter, same stick of melted butter, but a cup of fresh blueberries folded in right before you cook. Martha Stewart blueberry buttermilk waffles are her regular buttermilk waffle recipe with one addition and one small trick that keeps the berries from sinking to the bottom.

I made this the weekend after I tried her plain version and it might be the better recipe. The blueberries burst open on the hot iron and the juice caramelizes into the edges, so you get a crispy waffle with pockets of warm fruit baked right in.

Try More Breakfast Recipes:

• Buttermilk Waffles
• Buttermilk Pancakes
• French Toast

Blueberry Buttermilk Waffles 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

If you have made Martha’s buttermilk waffles before, you already know this ingredient list. The only additions are the blueberries, a teaspoon of flour to dust them with, and nonstick spray instead of brushing the iron with oil.

How To Make Martha Stewart Blueberry Buttermilk Waffles

1. Preheat the oven and waffle iron: Set the oven to 275 degrees F, place a wire rack on a baking sheet, and put it inside. Preheat the waffle iron. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix the batter and fold in blueberries: In a large bowl, whisk together the buttermilk, melted butter, and eggs. Add the flour mixture and stir just until combined. In a small bowl, toss the blueberries with one teaspoon of flour, then fold them into the batter.
3. Cook the waffles: Lightly coat the waffle iron with cooking spray. Pour about one cup of batter in the center and spread it evenly with a spatula. Close the iron and cook until golden brown and crisp, 7 to 8 minutes.
4. Keep warm and serve: Toss each waffle gently between your hands to release steam, then transfer to the rack in the oven. Repeat with remaining batter. Serve with fresh blueberries, creme fraiche, and a dusting of confectioners sugar.

Why You Dust The Blueberries In Flour First

This is the one trick that separates a good blueberry waffle from a mess. If you fold the berries straight into the batter, they sink to the bottom and stick to the iron.

One teaspoon of flour tossed over the berries gives them a dry coating that helps them stay suspended in the batter. I skipped this once and spent five minutes scraping burned blueberry out of the waffle iron grates.

These Take Longer Than Regular Waffles

Martha’s plain buttermilk waffles cook in 3 to 5 minutes. These take 7 to 8.

The blueberries release juice inside the batter and it needs more time to set and crisp up.

I pulled one too early the first time and it was soggy in the middle where the berries had burst. Watch for the steam to slow down before you open the lid, same as the plain version, but give it an extra couple of minutes.

What I Eat With These

Martha suggests creme fraiche and confectioners sugar which sounds fancy but it is just cold sour cream with a dusting of powdered sugar on top. The tanginess cuts through the sweet berries and it is better than syrup on this particular waffle.

When I make a full breakfast I put oven cooked bacon on the table because crispy salty bacon and warm blueberries is a combination that just works. A side of fruit salad rounds it out if you want to feel like you are being healthy about it.

Can You Use Frozen Blueberries

You can but they will bleed more juice into the batter and the cook time gets even longer. I have done it in the winter when fresh berries cost too much and it still tastes good.

Do not thaw them first. Toss the frozen berries in flour and fold them in while they are still solid.

They will thaw on the iron and you will avoid that purple swamp in the bowl that happens when frozen berries sit in wet batter.

FAQs

• Can I use a different berry? Raspberries work but they fall apart faster and make the batter very wet. I would stick with blueberries or try small diced strawberries if you want something different.
• Why does Martha use cooking spray instead of oil? Blueberry juice leaks out and sticks to everything. Cooking spray gives more even coverage in the grooves of the iron than brushing oil does, so the waffles release cleaner.
• How many waffles does this make? Martha says the recipe yields about 4 cups of batter, which is 4 servings. Depending on your iron size that could be 4 large waffles or 6 to 8 smaller ones.

More Breakfast Recipes:

• Fluffy Pancakes
• PB Banana Waffles
• Easy Crepes

Nutrition Facts

(1 serving, serves 4)

• Calories: 560
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 150mg
• Sodium: 920mg
• Total Carbohydrates: 64g
• Protein: 14g