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Blueberry Lemon Buttermilk Waffles

5 from 1 vote
Bright, citrusy, lemon gluten-free waffles stuffed with fresh blueberries. Slightly crisp on the outside; soft and pillowy on the inside. So good you'll want to eat them for breakfast, lunch, and dinner.
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Ingredients Method

Ingredients
  

  • 1 1/4 cups gluten-free baking blend or white whole wheat flour
  • Two tablespoons cornstarch
  • 1 teaspoon baking soda
  • pinch sea salt
  • 2 eggs at room temperature
  • 3/4 cup reduced-fat buttermilk at room temperature
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla
  • 1 small lemon zest, and juice
  • 2 tablespoons honey
  • 2/3 cup blueberries preferably organic

Method
 

  1. In a large bowl, whisk together baking blend, cornstarch, baking soda, and sea salt. In a medium bowl, whisk together eggs, buttermilk, coconut oil, vanilla, lemon zest, lemon juice, and honey. Gently fold wet ingredients into flour mixture until just combined, and some small lumps remain. Do NOT over-mix. Gently fold in blueberries. Let batter stand for 10 minutes.
  2. Preheat waffle iron and spray with nonstick spray. Transfer a heaping 1/4 cup of batter onto prepared waffle iron and cook until golden, about 5-7 minutes. Repeat with the remaining batter. Serve immediately. Leftovers may be refrigerated in an airtight container for up to 5 days.

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