Gluten Free Wild Blueberry Lemon Waffles

These gluten-free wild blueberry lemon waffles are my go-to when I want something easy, healthy, and seriously delicious. They’re fluffy, crispy, bursting with wild blueberries and a bright hint of citrus—totally grain-free and paleo-friendly. Both of my kids—now teenagers—still absolutely love them. These waffles are a weekend staple and make the best healthy brunch. 

I always make a big batch of these because the leftovers are just as delicious. Plus, they reheat beautifully and are amazing topped with a quick homemade whipped cream and wild blueberry compote—leftovers come together in just 10 minutes! If you’re craving something rich, try my Gluten-Free Chocolate Waffles  or if you want a classic brunch my Gluten-Free Belgian Waffles are crisped to perfection!

Now, let’s get into how to make these gluten free blueberry waffles!

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GLUTEN FREE BLUEBERRY WAFFLE INGREDIENTS USED:

To make it, you’ll need a large mixing bowl, whisk and spatula. 

DRY INGREDIENTS:

• blanched almond flour
• tapioca flour
• coconut flour
• coconut sugar
• baking powder
• salt

WET INGREDIENTS:

• eggs
• avocado oil (other mild oil)
• unsweetened almond milk or dairy free milk
• vanilla extract
• apple cider vinegar

INGREDIENTS TO BE FOLDED IN:

• lemon zest
• wild blueberries

Together, these ingredients create crispy, fluffy and, wholesome gluten free waffles that are way better than any store-bought version. 

SUBSTITUTIONS & VARIATIONS FOR GLUTEN FREE BLUEBERRY WAFFLES

You can use regular blueberries instead of wild blueberries. You can also make these Belgian style, see my Gluten Free Belgian Waffles for full instructions. For a dairy free topping, serve with coconut whipped cream.

HOW TO MAKE GLUTEN FREE BLUEBERRY WAFFLES

STEP 1: Pre-heat waffle iron. Whisk together almond flour, tapioca flour, coconut flour, coconut sugar, baking powder, and salt.

STEP 2: Add eggs, oil, dairy free milk, vanilla, apple cider vinegar and lemon zest.  Whisk until smooth. Batter will thicken slightly to the consistency of a thin pancake batter.

STEP 3: Add wild blueberries and lemon zest.

STEP 4: Fold in blueberries into the batter, do not overmix

STEP 5: Fill your waffle iron with batter according to its directions. I spray mine with avocado oil, pour batter to the top, a little over 1/3 cup of batter. Set a timer and cook waffles for 4 minutes. Please be careful, waffle iron will be hot! Use oven mitts and carefully remove with a silicone spatula and repeat with remaining batter. This recipe will make 8 square waffles. 

STEP 6: Serve hot with wild blueberry compote, maple syrup and homemade whipped cream.

EXPERT TIP FOR MAKING BLUEBERRY WAFFLES

Spray your waffle maker with a cooking spray like avocado oil to help create extra crispy waffles and prevent sticking. I use this Square Waffle Maker which makes 2 waffles at a time.   

The first waffle typically takes a bit longer—about 5 minutes—as the waffle maker fully heats up.

After that, each waffle should be ready in approximately 4 minutes.

BEST WAY TO SERVE GLUTEN FREE BLUEBERRY WAFFLES

Serve these Gluten Free Waffles with:

• fresh blueberries or homemade wild blueberry compote
• lemon zest
• coconut whipped cream or homemade whipped cream
• maple syrup

HOW TO STORE & REHEAT LEFTOVER PALEO BLUEBERRY WAFFLES

To Store:

1. Allow waffles to cool completely.
2. Layer parchment paper between each waffle to prevent sticking.
3. Place in an airtight container or a ziplock bag.
4. Store in the freezer for up to 2 months.

To Reheat:

1. Preheat oven to 325°F (165°C).
2. Place frozen waffle on a baking tray lined with parchment paper.
3. Bake for 10–12 minutes, or until crispy and heated through.

If you love this recipe, please give it a 5 star review! ⭐️⭐️⭐️⭐️⭐️ Snap a picture of your finished dish and share it with me on Instagram tagging me @nurturemygut. I love to see what you’re making! Subscribe below to my newsletter, follow me on Facebook or Pinterest.

Gluten Free Wild Blueberry Lemon Waffles

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★★★★★

5 from 2 reviews

• Author: Ester Perez
• Total Time: 23 minutes
• Yield: 8 square waffles 1x
• Diet: Gluten Free

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Description

These gluten-free wild blueberry lemon waffles are my go-to when I want something easy, healthy, and seriously delicious. They’re fluffy, crispy, bursting with wild blueberries and a bright hint of citrus—and totally grain-free and paleo-friendly. Both of my kids—now teenagers—still absolutely love them. These waffles have truly become a weekend staple and make the best healthy brunch.

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Ingredients

Scale 1x2x3x

• 1 cup blanched almond flour
• 1 cup tapioca flour
• 2 Tablespoons coconut flour
• 2 Tablespoons coconut sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup avocado oil (other mild oil)
• 1 cup unsweetened almond milk or dairy free milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• zest of 1 medium lemon
• 1 cup wild blueberries

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Instructions

1. Pre-heat waffle iron.
2. Whisk together almond flour, tapioca flour, coconut flour, coconut sugar, baking powder, and salt.
3. Add eggs, oil, dairy free milk, vanilla, apple cider vinegar and lemon zest.  Whisk until smooth.
4. Fold in wild blueberries, do not over mix.
5. Fill your waffle iron with batter according to its directions. I spray mine with avocado oil, pour batter and I set mine for 2 minutes per side.  Remove with a fork and repeat with remaining batter.
6. Once waffles are ready, serve with blueberry compote, maple syrup and homemade whipped cream or coconut whipped cream.

Notes

• Spray your waffle maker with a cooking spray like avocado oil to help create extra crispy waffles and prevent sticking. I use this Square Waffle Maker which makes 2 waffles at a time.   
• Use oven mitts when handling waffle iron, it gets hot!
• Use a silicone spatula to remove waffles, this protects your coating and makes it easier for waffles to slide out.
• The first waffle typically takes a bit longer—about 5 minutes—as the waffle maker fully heats up.
• After that, each waffle should be ready in approximately 4 minutes.
• To Store: Allow waffles to cool completely. Layer parchment paper between each waffle to prevent sticking. Place in an airtight container or a ziplock bag. Store in the freezer for up to 2 months.
• To Reheat: Preheat oven to 325°F (165°C). Place frozen waffle on a baking tray lined with parchment paper. Bake for 10–12 minutes, or until crispy and heated through.

• Prep Time: 7 mins
• Cook Time: 4 mins each
• Category: Breakfast
• Method: waffle maker
• Cuisine: American

Keywords: gluten free waffles, paleo waffles, waffles, gluten free breakfast

Originally published on May 28,2019, updated on May 17, 2025.

• Author
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Ester Perez

I’m a loving wife, mother of two healthy children, and I am obsessed with teaching people how to make delicious and mouth-watering gluten-free/Paleo friendly foods that nurture your gut!

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