Blueberry cornbread waffles are made easy using a corn muffin mix, and feature a touch of cinnamon and fresh blueberries. Homemade blueberry maple syrup adds an extra special touch!
So, those after-vacation blues. Where you walk through the door, set down your bags, and sink into the couch while thoughts of reality (such as calculating the number of loads of laundry to be done, chores to complete, work emails to answer, etc.) come hurdling back at you?
I think I have the “after-these-waffles” breakfast blues.
It’s likely on this Monday morning that the only breakfast excitement I’ll get is deciding between a pineapple- or a strawberry-flavored Greek yogurt. But it’s normal to look forward to the breakfast you’ll eat five days from now, right? Because I’m pretty sure I’ll be daydreaming of juicy blueberries and fluffy cornbread waffles until Saturday morning rolls around.
Recipe ingredients
More often than not the recipes here will be from scratch, but I’m certainly no stranger to semi-homemade shortcuts. These cornbread waffles fall into the second category as we’re doctoring up a corn muffin mix.
Jiffy is a boxed mix on the smaller side, so it’s my pick for this smaller batch of waffles. It’s also really cheap, around fifty cents or so, and is clutch for having around in the pantry just-in-case. (FYI this post is not sponsored in any way.) When making this mix traditionally, stale pieces make the best cornbread croutons. They’re perfect for topping chili!
Using a mix also means that we don’t have to worry about adding leavening. In addition to the egg and milk called for on the box, there are a few other ingredients here to bump up the flavor. We have melted butter, vanilla extract, ground cinnamon, and fresh blueberries. Warm cinnamon pairs so well with both cornbread and blueberries.
Simple recipe steps
These cornbread waffles really couldn’t be easier. First whisk together the dry corn muffin mix and the ground cinnamon. With your whisk try and break up any clumps so the dry ingredients are smooth and have an even consistency.
Then add the rest: egg, milk, melted butter, and vanilla extract. Whisk or stir until just combined. It’s time to start heating your waffle iron.
Follow your waffle iron instructions and adjust the heat settings how you like. These waffles are really tender with a soft interior and slightly crisped exterior. They’re not a super crisp waffle like these best ever whole wheat waffles, but are more on the fluffy side with lots of juicy blueberries throughout.
This recipe for cornbread waffles is a good option for using up blueberries that are slightly past their prime. You know, the ones that are still good, but a little wrinkly and quite up to just-pop-in-your-mouth-to-snack-on status? They get smushed in the waffle iron and no one will be the wiser.
Serving suggestions
While this part is optional, what really takes these waffles over the top is a nice and purple-y drizzle of maple blueberry syrup. I’ve linked to the (easy, easy) recipe but it requires just three ingredients: fresh blueberries, pure maple syrup, and vanilla extract, and about ten minutes of time.
Recipe notes
- Be sure to whisk out any clumps of dry mix before adding the wet ingredients.
- Other corn muffin/bread mixes would likely work just fine here, though I haven’t tested them myself. If using another brand, I recommend weighing out 8.5 ounces of mix so the ratio of other ingredients stays the same.
Easy Blueberry Cornbread Waffles
Ingredients
- 1 8.5-oz package Jiffy corn muffin mix or equivalent brand
- 1/8 tsp ground cinnamon
- 1/2 cup milk
- 1 egg
- 2 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries (approximate)
- Maple blueberry syrup for serving
Instructions
- In a medium-sized bowl, whisk together corn muffin mix and cinnamon.
- Add milk, egg, melted butter, and vanilla extract and whisk until just combined, taking care not to overmix.
- Pour waffle mixture into greased waffle iron heated to medium-doneness, and sprinkle blueberries over mixture in the waffle iron. Close top iron, and let cook until outsides are crisp.
- Once done, remove waffles from iron. Serve immediately. Recommended: serving with a drizzle of maple blueberry syrup is a special touch.
Notes
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Waffle recipe adapted from pancake/waffle mix on Jiffy box, and photos updated March 2017.
Tina @ Tina's Chic Corner says
After waffle blues…lol. Yup, I get the after vacation blues, but it doesn’t usually hit me until a day or 2 after I’m home. I love waffles and these look amazing! I love everything about them. I might even eat the blueberry syrup by itself!
Alyssa says
Thanks, Tina! And believe me, I was eyeing up the leftover syrup for sure. 🙂
Christine @ Cooking with Cakes says
oh my god these look SO good!! cornbread waffles?! I think I just died 😉
Trisha says
waffles are one of my favourite meals. I normally have apple mousse and nutella but blueberry sounds like an amazing choice! x
Alyssa says
I think I’d say on most days, waffles are my favorite breakfast choice (sometimes they switch places with a fab french toast!). The apple mousse and Nutella combo sounds amazing, Trisha!
Tracey says
Alyssa, these waffles look so good! I never once thought to make waffles out of corn bread mix! Great idea and your photos look really great!
Alyssa says
Thanks so much, Tracey! My favorite parts of cornbread are the crispy end pieces, so making them as waffles maximizes that. 🙂
Jessica @ Jessiker Bakes says
I love blueberry waffles! This look so amazing. I ALWAYS get the after vacation blues – so I always try to take tons of vacations haha. I wish!
Alyssa says
I like your thinking, Jessica! And thanks! 🙂
Deb says
Can I make waffles for dinner? If you don’t approve I’ll have to wait for the weekend too! A charming recipe!
Alyssa says
Oh, I definitely approve!! Thanks, Deb! 🙂
Chelsea @chelseasmessyapron says
How have I never had cornbread waffles? I LOVE cornbread! These look great girl!
Alyssa says
Thanks, Chelsea! Big cornbread fan here, too. I’ll take it any which way, but it was something special made into waffles!
Lynette says
Oh my goodness these look delicious! I will certainly make these on Saturday. Your photo is just amazing!
Alyssa says
Thanks! 🙂
Ashley @ My Midwest Table says
I’m SO glad I’m not the only one who thinks of weekend breakfasts on Monday mornings! 🙂 These waffles look so good. And the colors in your photos are so vibrant. I can practically taste the blueberries!
Alyssa says
Thanks, girl! I love thinking up Saturday morning breakfasts…a little reward to myself for getting through the week. 🙂
Sues says
These waffles look glorious and I can imagine the blueberry syrup would be fantastic drizzled over Greek yogurt! I’d have the blues after eating these if there weren’t any more left!
Alyssa says
Thanks, Sues! And I think blueberry syrup can do no wrong, it’s SO good. The thought even crossed my mind to take a mini container of it to work! 🙂
Natalie @ Tastes Lovely says
I want these for breakfast RIGHT NOW!
Alyssa says
I was so bitter this morning about my plain old yogurt. Counting down the days until it’s the weekend!
Jocelyn (Grandbaby Cakes) says
I think I am seriously in love with these waffles. Who doesn’t love cornbread and waffles so the two together are naturally perfection!
Alyssa says
My thoughts exactly! 🙂