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Fluffy Gluten-Free Blueberry Waffles

Close-up of golden Gluten-Free Blueberry Waffles, one broken open, showing juicy blueberries baked inside.
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A straightforward recipe for making light and crispy blueberry waffles using a gluten-free flour blend.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (dairy or non-dairy)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your waffle iron according to the manufacturer’s directions.
  2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
  5. Gently fold in the blueberries.
  6. Pour the batter onto the hot waffle iron, filling it according to its size. Cook until golden brown and crisp, usually 4 to 6 minutes, depending on your iron.
  7. Remove the waffles carefully and serve immediately.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For crispier waffles, let the batter rest for 5 minutes before cooking.
  • If using frozen blueberries, do not thaw them first; add them directly to the batter.
  • To prevent sinking, gently toss the blueberries with 1 teaspoon of the dry flour mixture before folding them into the batter.

Nutrition

Find it online: https://magazinemeal.com/gluten-free-blueberry-waffles/