Blueberry Lemon Waffled Muffins

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What did you do on Amazon Prime Day? Well I did what any deal hunting American would do, I went shopping, lol The first item on my list was a new Belgian Waffle Maker!! The ridiculous heat continues here in Arizona, and I was craving muffins...time to get creative! When my new waffle maker arrived, I ran into the kitchen with visions of Blueberry Lemon Waffled Muffins.....

in my head, and they turned out even better than I expected! They are light and airy on the inside, and crispy on the outside. I decided to play up the lemon even more with a fun lemon glaze that made them even more perfect!!!!!

I took a basic muffin recipe out of an ancient Betty Crocker Cookbook and turned it into pure deliciousness. Can you tell how excited I am about these Blueberry Lemon Waffled Muffins? 😉

How to make Blueberry Lemon Waffled Muffins:

First step - Preheat waffle iron. I bought this magnificent Cuisinart Belgian Waffle Maker {affiliate link} 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. Add the sugar, flour, salt, and baking powder. Whisk until just combined.....

Stir in the blueberries.....

Spray waffle iron with oil spray. {I use light olive oil in a Misto} Pour 1/4 to 1/3 cup of mixture into each cavity.....

Cook until golden brown, 4 to 5 minutes.....

Remove from waffle iron and place on a cooling rack. Continue with additional waffles.

Serve with a dusting of powdered sugar, or with Lemon Glaze {I actually use it as a dipping sauce, I like playing with my food}.....

Are you hungry yet? I have a little secret to share with you as well. If you let your "muffles" cool completely on a wire rack, you simply place them in freezer bags and freeze them until the next craving hits. Then you pull a couple out of the freezer and pop them in the toaster...and BAM...hot, fresh waffled muffins! 🙂 🙂 🙂

Notes:

• My original waffle maker is 21 years old and does not have temperature control, which is why I bought this new one. I made my waffled muffins using #5 on the dial, which turns out to be 5 minutes...imagine that.
• I used a 1/4 cup of of mix in the the waffle iron photos....and gradually added a bit more to give it more of a traditional waffle shape. Personally, I kinda like the wonky shapes but it's totally up to you.
• To make the glaze, simply whisk the powdered sugar, lemon extract, and milk together in a small bowl.
• 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 actual muffins - reduce milk to 1 cup and bake in a muffin pan for 20 to 25 minutes.

Now you can make muffins whenever the mood strikes without having to turn on the oven! <<insert happy dance>>

More delicious waffled recipes:

 Chocolate Chip Waffled Cookies

Chocolate Liege Waffles

Lemon Belgian Waffles with Blackberry Syrup

Waffled Brownies

Enjoy!!

Blueberry Lemon Waffled Muffins

Dust off your old waffle maker and whip up some delicious Blueberry Lemon Waffled Muffins for breakfast!!

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Course: Breakfast

Cuisine: American

Keyword: waffle, blueberry, lemon, muffin, recipe, breakfast

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 Servings

Calories: 203kcal

Author: Lisa Johnson

Ingredients

Muffin Mix

• 1 large egg
• 2 cups milk at room temperature (I used unsweetened cashew)
• 1/4 cup unsalted butter melted
• 1 teaspoon lemon zest
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 cup fresh blueberries

Lemon Glaze

• 1 cup powdered sugar
• 1/4 teaspoon pure lemon extract
• 3 to 4 Tablespoons milk

Instructions

• Preheat waffle iron.
• In a large bowl, whisk the egg. Add the milk and butter, whisk to combine.
• Add the sugar, flour, salt, and baking powder. Whisk until just combined.
• Stir in the blueberries.
• Spray waffle iron with oil spray. Pour 1/4 to 1/3 cup of mixture into each cavity.
• Cook until golden brown, 4 to 5 minutes.
• Remove from waffle iron and place on a cooling rack. Continue with additional waffles.
• Serve with a dusting of powdered sugar, or with Lemon Glaze {I use it as a dipping sauce}.
• Store unused waffled muffins in plastic storage bags in the refrigerator, or in freezer bags in the freezer.

Notes

• I made my waffled muffins using #5 on the dial, which turns out to be 5 minutes…imagine that.
• I used a 1/4 cup of of mix in the the waffle iron photos….and gradually added a bit more to give it more of a traditional waffle shape. Personally, I kinda like the wonky shapes but it’s totally up to you.
• To make the glaze, simply whisk the powdered sugar, lemon extract, and milk together in a small bowl.
• 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 actual muffins – reduce milk to 1 cup and bake in a muffin pan for 20 to 25 minutes.

Nutrition

Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 220mg | Potassium: 191mg | Sugar: 17g | Vitamin A: 215IU | Vitamin C: 1.4mg | Calcium: 96mg | Iron: 0.4mg