Blueberry Muffin Waffles with Cinnamon Streusel & Vanilla Glaze

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Blueberry Muffin Waffles with Cinnamon Streusel & Vanilla Glaze

Are they muffins? Are they waffles? Are they breakfast? Are they dessert? Am I so indecisive that I combined all of those into one recipe to create Blueberry Muffin Waffles with Cinnamon Streusel and Vanilla Glaze? Well, yes. Yes to all.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Breakfast
Servings 4 Waffles


For the blueberry muffin waffles:

  • 3 cups All purpose flour
  • 1.5 cups Granulated sugar
  • 1.5 tbsp Baking Powder
  • 1 tsp 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 tbsp Unsalted butter cubed
  • 1.5 tsp Cinnamon

For the vanilla glaze:

  • 1 cup Powdered sugar
  • 2-3 tbsp Milk
  • 1 tsp 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.