We have been eating some fantastic (& inexpensive) blueberries recently. I never ate many blueberries when I was younger, but I'm loving them now! And what a perfect fruit to incorporate into a July 4th breakfast!
These were fairly easy to whip up. However, the waffle iron was a mess afterwards from the popping blueberries while cooking. I initially had some difficulty with the waffles splitting (which I've read can happen with blueberry waffles in a belgium waffle maker), but found that if I turned the temperature down, I had less of an issue. The waffles weren't overly sweet, and were complemented nicely by a simple blueberry syrup/sauce on top.
BLUEBERRY WAFFLES (Adapted from VeganYumYum)
Made 6 large Belgium Waffles
2 Cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Tbs Sugar
1 (6oz) Container Blueberry Yogurt
1 1/3 Cup Milk
1/3 Cup Oil
1 Cup Fresh Blueberries
Spray Oil for the waffle iron
Preheat your waffle iron.
Mix all the dry ingredients together well with a whisk. Add the wet ingredients & whisk until combined. Gently fold in berries.
Spray your waffle iron with a little bit of oil. Follow the baking instructions for your waffle maker. (Mine has a measuring cup for the batter, and beeps when the waffles are done - I found that they needed another 1-2 minutes after my maker indicated they should be done.)
BLUEBERRY SYRUP(From A Yankee in a Southern Kitchen)
1 container fresh blueberries
1/2 cup sugar
1/4 cup water
Heat above ingredients in a small sauce-pan till bubbly and boiling, cook till it thickens slightly.
Serve warm over waffles.
(When it cools completely, it has a texture similar to cranberry sauce).