Blueberry Cornmeal Waffles with Blueberry Butter
Amazing Blueberry Cornmeal Waffles with Blueberry Butter cornmeal gives these waffles a slight crunch on the outside while remaining juicy on the inside
Servings 18 waffles
Calories 142kcal
Ingredients
- ¾ cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 and ¼ cup whole milk
- ¼ cup greek yogurt
- 2 tablespoon oil
- ½ to ¾ cup blueberries
Blueberry Butter
- ½ cup butter unsalted, at room temperature & soft
- ⅓ cup blueberries fresh
- 1 tablespoon powdered sugar (aka confectioners)
Instructions
- Heat waffle iron.
- In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt. In another smaller bowl, beat eggs, add milk, yogurt and oil. Pour the yogurt mixture into the dry ingredients and stir until just combined. Fold in the blueberries. Allow batter to sit 5 minutes while waffle iron is heating.
- Cook waffles according to your waffle iron instructions. I cooked these waffles in a Belgian waffle iron and it took 4 to 5 minutes for medium browned waffles.
Blueberry Butter
- Mix butter and sugar together until smooth. Stir in blueberries and mix until well incorporated. Some berries will break and color the butter. This is okay. Once you have it mixed store in an airtight container in the refrigerator up to 2 weeks.
Notes
- You may substitute sour cream for the Greek yogurt in this recipe.
- Makes 4 Belgian waffles or 16 regular waffles
- Place waffles on a wire rack in a 200-degree oven to keep warm while cooking the remaining waffles.
- Serve with Blueberry Butter and/or maple syrup.
Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 128mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
