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
Ingredients
- 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
Instructions
- 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.
Linda Toth says
Wow, I must try these Waffles with Whipped Coconut Cream, but I would like to swap blueberries for cherries. thanks for the recipe
Janine McNally says
Traveling across the country to visit our daughter. This would be awesome!
Emily Endrizzi says
Oh wow! Those waffles look mouth watering! Yum!
Emma Jones says
Mmmm waffles!
Ally says
I'm totally in agreement that every day is waffle day. The recipe looks fabulous!
Elisabeth says
These waffles look amazing!
Rachel Butterworth says
Great giveaway, fingers crossed.
Cyra Bellamy says
Great prize, my kids would be so happy if I won this, they love waffles!
Isabell Whitenstall says
Blueberry waffles are my favourite. Great prize
Annie Costa @LaaMoii says
Lovely prize and who doesn't like waffles?!
Clara says
lovely prize
JO BRYAN says
They look delicious, must try.
lauren tourle says
amazing giveaways and lovely looking waffles 🙂
rachael mccadden says
what a lovely prize
Michelle Richardson says
This recipe looks divine! Can't wait to give it a try!
Helen Humphries says
I haven't made them for ages, I used to experiment with all kinds of flours and they were really filling and delicious.
wigget says
the boys and I love waffles
Anna Lord says
I would love to win, always wanted to make waffles.
Cathy @ Planet Veggie says
Those waffles look gorgeous and I love the sound of the coconut cream.
Laura Harrison says
What a lovely prize. I do love waffles, very yummy xx