Meyer lemon and blueberry were meant to be together in these waffles. Perfect for weekday breakfast or weekend brunch!
Preheat your waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together the buttermilk, whole milk, melted coconut oil, eggs, vanilla extract and juice from the Meyer lemon. Set aside.
In another bowl, whisk together the flours, cornstarch, baking powder, brown sugar, salt, and zest from the Meyer lemon. Add the dry ingredients to the wet and fold the ingredients together until just moistened. Fold in the blueberries.
Grease your waffle iron, and add about 1/2 cup to 2/3 cup of the waffle batter depending on the size of your iron. Cook until done to your liking. Remove the cooked waffle to a plate and then repeat for the rest of your batter. Don’t forget to grease your waffle iron each time you make a waffle.
Garnish the waffles with thawed blueberries, maple syrup and confectioners’ sugar. Enjoy!
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These are outstanding! It was my first time using coconut oil and it gave the waffles are very nice taste. I’ve never heard of Meyer lemons so I just used a regular one, plus I was out of corn starch. I also used white whole wheat flour (King Arthur). I had just been given a jar of real maple syrup which was perfect. Very light and crispy waffle. I’d give it a ten if I could!
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