These buttermilk blueberry waffles are crisp on the outside and fluffy on the inside. Serve with whipped coconut cream for an indulgent breakfast.
Today is Good Friday… but it is also International Waffle Day. Or so I am told. EVERY day is waffle day as far as I am concerned – I am a huge fan. You can have sweet ones, savoury ones, healthy ones, super indulgent ones… there’s a waffle for every mood.
But what’s even better is having them served to you at a hotel. I always find breakfasts the best part of staying in a hotel – there’s just something about having breakfast cooked for you… which probably means I don’t travel enough. No, strike that, I definitely don’t travel enough.
Blueberry Waffles with Coconut Cream
- 250 g | 9oz | 2 level cups plain all purpose flour
- 230 ml | 8fl oz | scant cup low fat buttermilk
- 230 ml | 8fl oz | scant cup skimmed milk
- 150 g | 5.3oz fresh blueberries
- 115 g | 4oz | 1 stick unsalted butter melted and cooled
- 2 large eggs
- 4 tbsp sugar
- 1 tbsp lemon juice
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- zest of 1 lemon
- oil spray to coat the waffle maker
- For the coconut cream and to serve
- 400 g | 14oz tin full fat coconut milk
- 150 g | 5.3oz icing sugar
- 2 tsp vanilla extract
- extra blueberries to serve
- icing sugar to dust
- maple syrup or agave nectar to drizzle
- Put the tin of coconut milk in the fridge the day before you want to use it.
- Mix the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. Add the blueberries and toss to coat them in the flour.
- Combine the milk, buttermilk, eggs, melted butter, lemon juice and zest in a measure jug. Mix together with a fork or balloon whisk.
- Pour the wet into the dry ingredients and use the balloon whisk to briefly combine everything together. Set aside while the waffle maker heats up.
- Spray the waffle maker with cooking spray and add a ladleful of batter in the centre of the waffle maker (amount will depend on size of machine), close and cook until golden and crisp.
- Remove the waffle with tongs and continue until batter is used up.
- Open the tin of coconut milk and scoop the solid cream into your mixing bowl leaving any liquid behind. Add the vanilla extract and icing sugar and chill the bowl for 20 minutes. Whisk until slowly to combine at first and then increase the speed until you have soft peaks. If you are not using immediately then keep it in the fridge.
- Serve the waffles with a little coconut cream, fresh blueberries and a dusting of icing sugar. Drizzle with maple syrup or agave nectar.
Harry Baker-Farmer says
This would be amazing, I could do with a holiday!
Great giveaways 🙂
Brenda Wilkes says
Fantastic prize. What a treat!
George Worboys Wright says
They look amazing, I've pinned it to make later! The prize are great too! 🙂
Gemma holland says
My sons are waffle mad! We love crushed Oreos in ours. Great prizes' thank you
Ruth Wollerton says
Yummytastic. Great prize and award winning waffles. Thanks
Cal at Family Makes says
Oh my, those waffles look so fantastic!
faye reed says
I've got such a sweet tooth and these look delicious x
i have never tried these sort of waffes or with fruit. Sounds lovely.
Rennene Hartland says
Those waffles look delish, thanks for the chance 🙂
Natalie Crossan says
An absolutely amazing prize xx
Catherine Gregory says
Amazing prize!! I always head to the waffle stall at food festivals!! Thank you for the chance to win
Cerys John says
lynn neal says
Nicola Lang says
Whipped coconut cream sound really delicious, I will have to try the recipe myself! I love waffles too…diet will need to resume soon x
Lyndsey Beckford says
Love the recipe! 🙂
Gwyn Sharps says
Your waffles look really amazing. Can I say I also really like your photography in these shots, it's really creative.
Meena Hindmarch says
Two wonderful prizes!
colleen Gal says
Waffles & blueberries are great together!