Healthy blueberry mini waffles that actually taste like waffles. Light, fluffy, golden, and camera-ready without feeling like diet food.

stack of healthy blueberry mini waffles with dollop of yogurt and blueberry jam and drizzled with maple syrup

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Why these blueberry waffles work
"Light, crispy, not too sweet. Perfect balance."
Healthy Blueberry Mini Waffles
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I get asked for comfort food constantly. Pancakes. Burgers. Pizza. The classics. But when I’m cooking for clients who need to stay camera-ready, I can’t just drop diner food on the table and hope for the best.

They want food that feels comforting but still keeps them energized, focused, and feeling good on set. That’s the line I walk every day. Familiar flavors, smarter builds.

These blueberry mini waffles came straight out of that mindset. They hit the comfort food itch hard. They taste like real waffles, not “healthy waffles.” But they’re built with almond flour, Greek yogurt, and just enough maple syrup to make them feel like a treat without the crash.

They’re quick, easy, and perfect for slow mornings or meal-prepped breakfasts. I love them mini, but they work just as well in a full-size waffle maker.

Why these blueberry waffles work

Almond flour keeps the waffles tender and lightly crisp without drying them out. Greek yogurt adds moisture and structure, which is key when you’re skipping traditional flour.

Keeping the batter simple and gently folding in the blueberries prevents the waffles from getting dense or gummy. The result is a waffle that stays fluffy inside, golden outside, and actually holds together when you lift it off the iron.

"Light, crispy, not too sweet. Perfect balance."

- Email Subscriber

Healthy Blueberry Mini Waffles

Fluffy healthy blueberry mini waffles made with almond flour and Greek yogurt that taste like classic waffles without the heaviness.

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Prep Time: 5

Cook Time: 10

Servings: waffles

Equipment

Mini waffles maker or waffle iron (I use one from Dash, but any mini waffle maker will work!)

Ingredients

1 cup almond flour
2 large eggs
2 tablespoons Greek yogurt
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
½ cup blueberries fresh or frozen

Instructions

Preheat your waffle maker.
In a bowl, whisk eggs, Greek yogurt, maple syrup, and vanilla until smooth.
Add almond flour and baking powder and stir until just combined.
Gently fold in the blueberries.
Spoon batter into the waffle maker and cook until golden and set. Avoid overfilling.
Serve warm.

Notes

If using frozen blueberries, don’t thaw them first. Folding them in frozen helps prevent streaky batter.
These reheat well in the toaster or air fryer, which makes them great for prepping ahead.
If you want crispier edges, let them cook an extra 30 seconds before removing from the waffle maker.
How I like to serve them: Top with a spoonful of Greek yogurt, a swipe of blueberry jam, and a drizzle of maple syrup. Simple, cozy, and very hard to beat.