Food & Cooking Recipes Breakfast & Brunch Recipes Blueberry Buttermilk Waffles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 cups batter Step up your brunch game with these crispy-fluffy waffles studded with juicy blueberries. Ingredients 2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 2 cups low-fat buttermilk ½ cup (1 stick) unsalted butter, melted and cooled 2 large eggs 1 cup fresh blueberries (6 ounces), plus more for serving Nonstick cooking spray Sweetened creme fraiche and confectioners' sugar, for serving Directions Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined. Toss berries in 1 teaspoon flour; fold into batter. Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar. Mike Krautter Rate it Print