Blueberry Lemon Waffles
Make your own fresh, bright waffles with lemon and blueberries. Delicious for breakfast or simply as a snack in between meals.
Servings: 10 waffles
Ingredients
- 380 grams all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
- 100 grams granulated sugar
- Zest of 1 lemon
- 2 medium eggs
- 380 ml milk
- 6 tbsp sunflower oil
- Juice of 1 lemon
- 125 grams blueberries
Equipment
- Waffle maker
Instructions
- Place the dry ingredients - flour, baking powder, salt, sugar, and lemon zest - in a bowl and whisk to combine.
- Add the eggs, milk, oil, and lemon juice. Whisk until you have a smooth batter. Gently fold in the blueberries until evenly distributed.
- Heat your waffle iron and grease it. I like to use cooking spray for this.
- Depending on the size of your waffle iron, fill the plates with about 1½-2 scoops of batter. Close the waffle iron and bake until the waffles are golden brown. Cooking time will vary per waffle iron; mine took about 5-7 minutes.
- Remove the waffles from the iron and place them on a wire rack to cool.
How to store
Store in an airtight container at room temperature for 3-4 days. Freeze for up to 3 months.