Blueberry Muffin Waffles with Cinnamon Streusel and Vanilla Glaze
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hour 5 minutes
Yield:about 4 waffles (depending on your waffle iron)
For the Blueberry Muffin Waffles:
3 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
2 large eggs
1 cup milk, plus more if necessary
2 cups fresh blueberries, plus more to top
For the Cinnamon Streusel:
1/2 cup all purpose flour
1/2 cup granulated sugar
5 tablespoons unsalted butter, cubed
1 1/2 teaspoons cinnamon
For the Vanilla Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F.
To start, make the Muffin Waffle batter. Whisk together the flour, sugar, baking powder, and salt in a large bowl. In a separate, smaller bowl, combine the oil, eggs, and milk. Add the wet mixture to the dry mixture and stir until just combined. Fold in the blueberries and set aside.
Next, make the Cinnamon Streusel. In a medium-sized bowl, cut together the flour, sugar, butter, and cinnamon until pea-sized crumbs form. Sprinkle the mixture on a baking sheet and bake until browned and crisp, about 10-12 minutes.
As the Streusel bakes, make the Vanilla Glaze. In the bowl you used for the streusel, whisk together the powdered sugar, milk, and vanilla extract until a smooth glaze forms. Set aside.
Bake the waffle batter in a waffle iron until golden brown and cooked through, according to your waffle iron’s medium-heat settings. Top with the streusel and fresh blueberries, and then drizzle with vanilla glaze. Serve warm.