It’s Meyer lemon season y’all, and I have been binging on them lately. Well actually Meyer lemon season is almost over which is why I needed to post a recipe highlighting their deliciousness before it was too late! I know this sounds super strange to most people, but I love winter. It’s by far one of my favorite seasons, and it’s not just because of the citrus. I don’t really like the heat, unless it’s for a short period of time. This is probably a good thing that we are moving to an elevation of almost 8000 feet in a couple of months. The winters are long, cold, snowy and windy, but the summers…oh man, the summers…I think the average temp to where we are moving in Wyoming is like 75 degrees and it like never rains. Halleluja! I’m so excited and I can’t just hide it. I’m about to lose control and I think I like it. No? Too much? ok … so now these waffles …
Well I have been hibernating almost all week. Winter decided to hit Colorado a little late this year, but that’s ok. I love watching the snow and Cilantro galloping around in it. He loves the snow and I can’t really blame him. He does look like a big fluffy snowball after all.
Because I’ve been cooped up in the house for 4 days, I’ve been cooking up a storm and enjoying every minute of it. There is just something so calming about snow blanketing the ground, an old movie playing in the background, and a dozen muffins baking off in the oven.
I was totally craving waffles this week. I don’t make them too often because I hate my waffle iron with a passion. I so need a new one. Any recommendations out there for a solid one that won’t fall apart in 5 minutes? I’m desperate.
It was totally worth it to pull out that hunk of junk to prepare these meyer lemon and blueberry waffles. When you’ve got a craving, you’ve got a craving, and since I wasn’t going to make Zach drive out to the nearest small kitchen appliance store in the snow to get me a new waffle iron, I sucked it up and I’m so happy that I did.
This recipe is your basic buttermilk waffle recipe, but enhanced with the flavors of blueberries and Meyer lemon. I know that Meyer lemons can be hard to find once they are out of season, so if you are making these in the spring, summer or fall, feel free to sub in regular lemon. You may need to sweeten the batter up just a tad though as it will be extremely tart if you don’t.
Recipe for these Meyer lemon and blueberry waffles are below. Pair them with a breakfast stout. Stay warm out there kids. xo
Makes approximately 5-6 waffles.
- 1 cup buttermilk
- 3/4 cup whole milk
- 1/2 cup coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- juice from 1 Meyer lemon (regular lemon can be substituted if Meyer lemons aren't in season)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tablespoons corn starch
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- zest from 1 Meyer lemon (regular lemon can be substituted if Meyer lemons aren't in season)
- 1 1/2 cup frozen blueberries, slightly thawed (plus extra for garnish)
- real maple syrup and confectioner's sugar (for garnish)
- Preheat your waffle iron.
- In a large bowl, whisk together the buttermilk, whole milk, melted coconut oil, eggs, vanilla extract and juice from 1 Meyer lemon. Set aside.
- In another bowl, whisk together the flours, corn starch, baking powder, brown sugar, salt, and zest from 1 Meyer lemon.
- Add the dry ingredients to the wet and fold the ingredients together until just moistened. Fold in the blueberries.
- Grease your waffle iron, and add about 1/2 cup to 2/3 cup of the waffle batter depending on the size of your iron. Cook until done and then repeat for the rest of your batter. Don't forget to grease your waffle iron each time you make a waffle.
- Garnish the waffles with thawed blueberries, maple syrup and confectioner's sugar.