Blueberry Lemon Zest Waffles
Deliciously zesty waffles infused with blueberries and lemon, perfect for a refreshing breakfast experience.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Spoon and leveled for accuracy
- 3 tablespoons Granulated Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- 2 large Large Eggs Room temperature
- 1 ¾ cups Whole Milk Room temperature
- ½ cup Unsalted Butter Melted and slightly cooled
- 1 teaspoon Vanilla Extract
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Lemon Zest Grated from about 2 large lemons
Fruits
- 1 ½ cups Fresh Blueberries Rinsed and patted dry
Instructions
Preparation
- Gather all your ingredients and ensure your eggs and milk are at room temperature.
- Rinse the blueberries gently and pat them dry.
Cooking
- Preheat your waffle iron to medium-high and your oven to 200°F (95°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the lemon zest and rub it into the flour mixture.
- In a separate bowl, whisk the eggs until light and fluffy, then add milk, melted butter, vanilla, and lemon juice.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Toss the blueberries in a teaspoon of flour, then fold them into the batter.
- Lightly grease the waffle iron and pour batter according to the manufacturer's instructions.
- Cook until golden brown, approximately 4 to 6 minutes.
- Transfer waffles to a wire rack in the warm oven to keep them crisp.
- Optionally, whisk together powdered sugar and lemon juice for drizzling over the waffles before serving.
Notes
Store leftover waffles in an airtight container for up to 3-4 days in the refrigerator, or freeze for longer storage. Reheat in a toaster for the best texture.