Blueberry Lemon Waffled Muffins

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Blueberry Lemon Waffled Muffins are the perfect breakfast treat! They are soft and fluffy on the inside and crispy on the outside with a sweet lemon glaze. This is the perfect solution when it’s too hot to turn on the oven and you are craving muffins!

What did you do on Amazon Prime Day? Well I did what any deal hunting American would do, I went shopping! The first item on my list was a new Belgian waffle maker!! The ridiculous heat continues here in Arizona, and I was craving muffins so it was time to get creative!

When my new waffle maker arrived, I ran into the kitchen with visions of waffled blueberry lemon muffins in my head. and they turned out even better than I expected! I decided to play up the lemon even more with a fun lemon glaze that made them even more perfect!!

For even more fun waffled treats, check out my recipes for Chocolate Chip Waffled Cookies and Waffled Brownies too!

Ingredients

Lemon Blueberry Waffles

• Egg
• Milk – Regular whole milk, or substitute almond milk or cashew milk.
• Butter
• Lemon zest
•  All purpose flour
• Granulated sugar
• Baking powder
• Sea salt
• Fresh blueberries

Lemon Glaze

• Powdered sugar
• Pure lemon extract – substitute lemon juice to taste
• Milk

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Blueberry Lemon Waffled Muffins:

Turn on your waffle iron to preheat while you prepare the batter. Mine is set to just above the number 4. Check your owner’s manual.

I bought this magnificent Cuisinart Belgian Waffle Maker with removable plates, it even has griddle plates to make pancakes!!

In a large bowl, whisk the egg. Add the milk and butter, whisk to combine. In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until just combined. 

Be careful not to overmix. The batter should be slightly lumpy.

Gently fold the blueberries into the batter.

Lightly grease the waffle iron with non-stick spray or a little oil to prevent sticking. I use light olive oil in a Misto.

Scoop a portion of the batter into the waffle iron, spreading it out slightly.

Close the waffle iron and cook according to the manufacturer’s instructions, usually about 3-5 minutes, until the muffin waffles are golden brown and cooked through.

Carefully remove the muffin waffles from the iron and let them cool slightly on a wire cooling rack. Continue with additional waffles.

To make the glaze, simply whisk the powdered sugar, lemon extract, and milk together in a small bowl to desired consistency.

Serve warm with a dusting of powdered sugar, or with Lemon Glaze. I actually use the glaze as a dipping sauce, I like playing with my food.

Are you hungry yet?

How to store waffled muffins:

Let your “muffles” cool completely on a wire rack. Place them in zipper topped freezer bags or airtight container and refrigerate for up to 3 days, or place in the freezer for up to 3 months. Pull out of the freezer as needed and pop them in the toaster for hot, fresh waffled muffins anytime the craving hit!

Expert Tips:

• To reheat in the toaster, I use the medium-light setting on my toaster…about a minute or so.
• If using frozen blueberries, toss them in frozen.
• To make lemon blueberry muffins – reduce milk to 1 cup, pour into muffin liners, and bake in a muffin pan for 20 to 25 minutes.

Delicious muffin recipes:

• Air Fryer Blueberry Muffins – option two when you don’t want to turn on the oven!
• Bakery Style Blueberry Muffins – with almond streusel topping.
• Pina Colada Muffins
• Blackberry Ginger Chocolate Chip Muffins
• Blackberry Muffins with Lemon Glaze

More delicious waffle recipes:

• Chocolate Liege Waffles
• Bananas Foster Belgian Waffles
• Lemon Belgian Waffles with Blackberry Syrup

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!