Published: May 1, 2026 by Admin1 · This post may contain affiliate links.
Jump to Recipe
These Blender lemon blueberry waffles couldn’t be any easier. You just put everything into the blender! The best part is, they are free from grains, gluten, dairy, and refined sugar, which means you can 100% indulge in this guilt-free! And let’s be honest, what’s better than an easy, fluffy blueberry waffle with a hint of lemon on a Saturday morning?
These lemon blueberry waffles are perfect for a lazy weekend brunch or a special occasion breakfast. They’re also a great way to use up any fresh blueberries you have on hand. With their unique flavor and tender texture, they’re sure to become a new favorite in your breakfast rotation. Give them a try and see for yourself how delicious they can be!
Ingredients
Almond flour: My favorite is Bob’s Red Mill almond flour
Tapioca flour: Also a favorite flour from Bob’s Red Mill
Coconut flour: Coconut flour is going to lend a bit of moisture to these waffles. I use organic coconut flour from Bob’s Red Mill
Eggs: Eggs are necessary here to give these waffles their fluffy texture.
Lemon olive oil: Instead of lemons, we are using lemon olive oil by Costabile I find this easier to have on hand at all times and you don’t have to worry about it going bad like you do lemons. The olive oil is also adding a source of healthy fats to these waffles.
Almond milk: Almond milk acts as a binding agent and adds a level of richness that can’t be done with water alone.
Baking powder
Home » Recipes » Breakfast
Blender Lemon Blueberry Waffles | Paleo|
Published: May 1, 2026, by Admin1. This post may contain affiliate links.
Jump to Recipe Print Recipe
These Blender lemon blueberry waffles couldn’t be any easier. You just put everything into the blender! The best part is, they are free from grains, gluten, dairy, and refined sugar, which means you can 100% indulge in this guilt-free! And let’s be honest, what’s better than an easy, fluffy blueberry waffle with a hint of lemon on a Saturday morning?
These lemon blueberry waffles are perfect for a lazy weekend brunch or a special occasion breakfast. They’re also a great way to use up any fresh blueberries you have on hand. With their unique flavor and tender texture, they’re sure to become a new favorite in your breakfast rotation. Give them a try and see for yourself how delicious they can be!
Jump to:
- Ingredients
- Instructions
- Storage
- Equipment
- Top tips
- 📖 Recipe
- 💬 Comments
Ingredients
Almond flour: My favorite is Bob’s Red Mill almond flour
Tapioca flour: Also a favorite flour from Bob’s Red Mill
Coconut flour: Coconut flour is going to lend a bit of moisture to these waffles. I use organic coconut flour from Bob’s Red Mill
Eggs: Eggs are necessary here to give these waffles their fluffy texture.
Lemon olive oil: Instead of lemons, we are using lemon olive oil by Costabile I find this easier to have on hand at all times and you don’t have to worry about it going bad like you do lemons. The olive oil is also adding a source of healthy fats to these waffles.
Almond milk: Almond milk acts as a binding agent and adds a level of richness that can’t be done with water alone.
Baking powder
Salt
Vanilla: Always use a quality vanilla extract such as Singing Dog Vanilla
Agave syrup: Instead of agave syrup you can also use maple syrup. Both add moisture and are naturally sweetened keeping these waffles refined sugar-free.
Blueberries: Fresh blueberries are easier to work with than frozen blueberries, which can sometimes bleed and turn the batter a bluish color.
Instructions
- Place all ingredients minus blueberries into the blender. Blend until combined. Fold blueberries into the mixture.
- Lightly coat the heated waffle maker with coconut oil. Pour batter onto the waffle maker and then close the lid. Allow to cook until the light turns green. If your waffle maker doesn’t have a green light, allow it to cook until the top has turned brown.
- For the compote, in a small saucepan, heat ingredients on low and allow to simmer. Stir occasionally. As the blueberries soften, you will see the “sauce” begin to turn purple. Once this thickens, remove from heat and serve!
