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Blueberry Waffles

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Blueberry Waffles
  • Prep Time 10 min
  • Total Time 15 min
  • Servings 36
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Whip up a batch of great-tasting waffles for Saturday morning breakfast.

Ingredients

1
package Betty Crocker™ wild blueberry muffin mix
1 1/4
cups water
1/3
cup vegetable oil
2
eggs, separated
3/4
cup maple-flavored syrup

Directions

  • 1 Heat waffle iron. Drain Blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix (dry from muffin mix), water, oil and egg yolks in medium bowl just until blended.
  • 2 Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Fold blueberries and egg whites into batter. Pour batter from cup or pitcher onto center of hot waffle iron.
  • 3 Bake until steaming stops. Carefully remove waffle with fork. Heat reserved blueberry liquid and syrup. Serve syrup with waffles.
Tips  

(Total time will vary; cook or bake time is per batch.)

To whip up the very best waffles, avoid mixing any egg yolk with the egg whites. A tiny amount of egg yolk or oil will reduce the volume of whipped egg whites.

To prevent waffles from sticking, prepare the waffle iron according to manufacturer’s directions. After each use, remove all traces of baked-on batter and crumbs.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Square
Calories
85
(
Calories from Fat
25
)
Daily Value
Total Fat
3 g
(
Saturated Fat
0g
)
Cholesterol
12 mg
Sodium
70 mg
Potassium
10 mg
Total Carbohydrate
13 g
(
Dietary Fiber
0g
)
Protein
1 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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