The Easiest Gluten-Free Blueberry Waffles
If you’re looking for a gluten free waffle recipe that actually delivers, these blueberry waffles are the ones to try! They’re crisp on the outside, chewy on the inside, and loaded with bursts of sweet blueberry in every bite. Best of all, they’re quick to whip up in one bowl and freeze beautifully for those mornings when you need breakfast on the table extra fast.
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I’m a sucker for a good waffle or muffin recipe. Being gluten and dairy-free can sometimes make waffles feel lackluster, but I promise you these blueberry waffles will knock your socks off.
Like all recipes on this site, this waffle recipe is gluten free, dairy free and refined sugar free. I love the added ease of no eggs in this recipe too.
These gluten free waffles hit all the right notes without the fuss of separating eggs or using complicated flours. Just simple ingredients you probably already have, mixed in one bowl, and ready in minutes.
I first made these waffles when I was experimenting with egg-free baking, and they turned out so good that I never looked back. They’ve become my go to blueberry waffle recipe. Super reliable, easy, and always a crowd-pleaser.
Why You’re Going to Love This Recipe
- The batter is made in one bowl.
- Uses frozen blueberries so it can be made any time of year.
- Comes together in 20 minutes, so they can be made on busy mornings
- Freezer friendly for even faster breakfasts.
Ingredient Notes
Almond Flour – Use blanched almond flour as opposed to almond meal. I buy the big bag from Costco, but you can find blanched almond flour at most grocery stores.
Cashew Milk – Use homemade cashew milk, store-bought (I love Elmhurst brand), or any other kind of milk, dairy or non-dairy, you’d like.
Avocado Oil – I prefer avocado oil here because it’s neutral, but melted coconut oil or any other neutral oil will work.
Blueberries – Use frozen blueberries for best flavor. I haven’t tried these with fresh blueberries (my kids eat them all so fast), but I’m sure it will work. Frozen berries are just easy because you can always find them, and they’re perfectly sweet.
Full ingredient list can be found in the recipe card below.
Special Equipment
The only special equipment you need is a waffle maker. Any waffle maker will work.
How To Make Gluten Free Blueberry Waffles
Preheat your waffle maker to a medium setting.
In a large mixing bowl, whisk together almond flour, arrowroot, baking powder, and sea salt.
Add the milk, maple syrup, oil, and vanilla, stirring until smooth.
Gently fold in the blueberries.
Spray waffle maker with cooking spray (I like to use avocado oil for this).
Scoop batter into the waffle maker (about ⅓ cup per waffle, or as recommended by your waffle maker).
Cook until the waffle maker indicates they’re done and waffles are golden.
Serve warm with butter (dairy or non-dairy), maple syrup, or your favorite toppings.
Jen’s Recipe Tips
- Don’t set your waffle maker setting too high. These burn a bit easier than regular waffles.
- If you check your waffles for doneness and they are sticking, let them cook a little longer.
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The Easiest Gluten-Free Blueberry Waffles
Equipment
- 1 Waffle Maker
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- ¾ cup arrowroot powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup cashew milk or any dairy/non-dairy milk
- ¼ cup maple syrup pure
- ¼ cup avocado oil or other neutral oil, or coconut oil
- 2 teaspoons vanilla extract
Mix-In
- ½ cup blueberries frozen
Instructions
- Preheat your waffle maker to a medium setting.
- In a large mixing bowl, whisk together almond flour, arrowroot, baking powder, and sea salt.
- Add the milk, maple syrup, oil, and vanilla, stirring until smooth.
- Gently fold in the blueberries.
- Spray waffle maker with cooking spray (I like to use avocado oil for this).
- Scoop batter into the waffle maker (about ⅓ cup per waffle, or as recommended by your waffle maker).
- Cook until the waffle maker indicates they’re done and waffles are golden.
- Serve warm with butter (dairy or non-dairy), maple syrup, or your favorite toppings.
Notes
- If you use coconut oil, your waffles will have a slight coconut taste (unless you use refined coconut oil).
- I prefer frozen blueberries because they are easy to find year round and they have the best flavor. You can use fresh, but they may not be as sweet and flavorful.
- Don’t set your waffle maker setting too high. These burn a bit easier than regular waffles.
- If you check your waffles for doneness and they are sticking, let them cook a little longer.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, let waffles cool completely, then store in a freezer bag for up to 2 months. You can add parchment paper in between or flash freeze them, but I find that’s not necessary. They don’t stick together. Reheat in a toaster or oven until warmed through and crisp. Just watch carefully so they don’t burn or get crunchy.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
