Half waffle and half muffin, these taste even better than the sum of their parts.
These waffled muffins may earn a permanent spot in your breakfast repertoire. They have in mine. Wild blueberries work best not just because they tend to be more intensely flavored, but also because they tend to be smaller. If a blueberry comes into contact with the direct heat of the waffle iron, the sugars may burn and leave you with a dark splotch in your waffled blueberry muffin. The larger the blueberry, the larger the splotch.
Blueberry Cinnamon Muffles (Waffled Muffins)Print Recipe
- 2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups milk, at room temperature
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup frozen wild blueberries
- Nonstick cooking spray
Preheat the waffle iron on medium.
In a medium-size bowl, combine the flour, sugar, cinnamon, salt, and baking powder.
In a large bowl, combine the milk, butter, and eggs and whisk until thoroughly combined.
Add the dry ingredients to the milk mixture and whisk until just combined.
Fold in the blueberries and stir gently to distribute them evenly.
Coat both sides of the waffle iron grid with nonstick spray and pour about 1⁄4 cup of the mixture into each section of the waffle iron. Close the lid and cook for 4 minutes, or until just golden brown.
Remove the muffles from the waffle iron, and let them cool slightly on a wire rack. Repeat Step 6 with the remaining batter.
The recipe will work with fresh blueberries, but, most of the year, frozen blueberries are a better bet for both price and flavor.
Excerpted from Daniel Shumski’s bestselling Will it Waffle? (Workman Publishing, 2014).