2cupsmilkat room temperature (I used unsweetened cashew)
.25cupunsalted buttermelted
1teaspoonlemon zest
2cupsall-purpose flour
.25cupgranulated sugar
3teaspoonsbaking powder
1teaspoonfine sea salt
1cupfresh blueberries
Lemon Glaze
1cuppowdered sugar
.25teaspoonpure lemon extract
3 to 4tablespoonsmilk
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!