Last weekend, with a container of fresh blueberries and an unexpected half-hour on hand, I decided to revamp a blueberry waffle recipe to make it healthier.  What I hadn’t expected is that they turned out to be off-the-chart scrumptiously delicious – way better than the original.

Bake up a batch this weekend.  Your house will smell heavenly!

Recipe Notes

Coconut oil –  If you haven’t yet tried virgin coconut oil in your cooking or baking, go straight to your whole foods or organic grocer and buy a jar.  Once maligned as a dreaded and dangerous “saturated-fat,” coconut oil is primarily a healthy medium-chain fatty acid.  The predominant fatty acid is lauric acid.  Studies have shown lauric acid to be antimicrobial, antibacterial and antiviral.  Coconut oil is a powerful antibiotic!  And what about cholesterol?  Experts state that coconut oil has a neutral effect on blood cholesterol.  So go ahead and give it try!

Kefir – Call it “drinkable yogurt.”  Kefir is a traditionally fermented milk drink, full of beneficial bacteria (good for your gut,) and contains many vitamins and minerals.  Buy the ‘plain’ version to avoid unnecessary sugar, and add a nice tartness the batter.

White Whole Wheat Flour – You have heard it over and over, whole wheat is better for you than plain white flour.  But whole wheat flour can give baked goods a denser texture, and is not always what you are looking for.  Try white whole wheat flour instead.  This albino form of wheat is lighter tasting and not quite as heavy on the palate.


2 tablespoons unsalted butter, melted
2 tablespoons virgin coconut oil, melted
1 cup all-purpose unbleached flour
¾ cup white whole wheat four
1-1/2 teaspoons baking soda
1/8 teaspoon ground cinnamon
1/3 cup sugar
1 cup plain kefir
1 cup milk or plant-milk (I used coconut milk dairy replacement)
2 large eggs
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries (do not thaw if using frozen)

  1. Preheat waffle iron.
  2. In a large bowl, whisk together the dry ingredients (flour through sugar.)
  3. In another bowl, combine the kefir, milk, eggs and vanilla.
  4. Pour the liquid ingredients into the dry, and whisk until just combined.
  5. Fold in the blueberries, butter and coconut oil.
  6. Spoon 1/3 – ½ cup of batter (depending on amount recommended by waffle iron manufacturer) onto the grids and smooth almost to the edges with a spatula.  Close the lid and bake until crisp and delicious.

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