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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!

A blueberry and lemon waffle that is cut in half drizzled and with glaze on a white plate.

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!!!!!

A blueberry and lemon waffle that is cut in half drizzled and with glaze on a white plate.

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.

Muffin mix in a large glass bowl.

Stir in the blueberries.

Fresh blueberries on top of muffin mix in a large glass bowl.

Spray waffle iron with oil spray. {I use light olive oil in a Misto} Pour .25 to .33 cup of mixture into each cavity.

Blueberry muffin batter poured into four sections of a waffle maker.

Cook until golden brown, 4 to 5 minutes.

Golden brown blueberry muffin waffles in a waffle maker.

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}.

Two halves of a blueberry waffle topped with lemon glaze on a white plate.

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 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!

Recipe Notes & Tips:

  • I used a .25 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.

Delicious muffin recipes:

More delicious waffled recipes:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

A blueberry and lemon waffle that is cut in half drizzled and with glaze on a white plate.

Blueberry Lemon Waffled Muffins

Blueberry Lemon Waffled Muffins with lemon glaze are the perfect solution when it's too hot to turn on the oven and you are craving muffins!
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Course: Breakfast
Cuisine: American
Keyword: blueberry muffins waffles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Servings
Calories: 203kcal
Author: Lisa Johnson

Equipment

  • Waffle Maker

Ingredients

Muffin Mix

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

Lemon Glaze

  • 1 cup powdered sugar
  • .25 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 .25 to .33 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 used a .25 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.
To store: Let your “muffles” cool completely on a wire rack. Place them in zipper topped freezer bags 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!

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

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4 Comments

  1. Great idea! Looks yummy?. It gave me the idea that I could even modify your recipe to a gluten free version. #nomnom

  2. YUM! I wish I had a lemon right now so I could try this scrumptious looking recipe. OK, off to the store so I can make them this weekend!

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