Blueberry Lemon Waffled Muffins

5 from 2 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 203kcal

1 large egg
2 cups whole milk at room temperature - use unsweetened cashew or almond milk for dairy-free
.25 cup unsalted butter melted - substitute avocado or light olive oil
1 teaspoon lemon zest
2 cups all-purpose flour
0.5 cup granulated sugar
3 teaspoons baking powder
1 teaspoon sea salt
1 cup fresh blueberries

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.
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.
Scoop a portion of the batter into the waffle iron, spreading it out slightly. Approximately .25-cup to .33-cup of batter into each cavity.
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.

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