Blueberry Belgian Waffles

2 cups all-purpose flour

½ tsp salt

2 Tbs sugar

1 Tbs + 1 tsp baking powder

1 ½ cups whole milk

2 eggs, beaten

6 Tbs unsalted butter, melted and cooled

1 ½ tsp vanilla extract

1 ⅓ cups blueberries

Vegetable oil or melted butter for waffle iron.

Melt butter and allow it to cool. Bring milk and eggs to room temperature.

Preheat waffle iron while the wet ingredients come to room temperature.

In a medium bowl, combine flour, salt, sugar and baking powder.

In a small bowl, beat eggs and add the milk, vanilla extract and melted butter. Mix well.

Stir the wet ingredients into the dry, mixing just until small lumps may remain. Gently stir in the blueberries.

Grease the hot waffle iron with vegetable oil or melted butter.  Spoon the batter onto waffle iron and cook until golden brown, about 3 – 5 minutes.  Keep waffles warm in a pre-heated 250°F oven while cooking remaining waffles. 

Serve immediately with toppings of your choice. 

Notes: I use a #12 ice cream scoop for each portion of waffles for my 4-slice Belgian waffle iron. The recipe yields about 10, 4-inch Belgian waffles.  Recipe adapted from How to Cook Everything by Mark Bittman.