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Fresh Blueberry Waffles

Everybody loves blueberries.  Blueberry muffins, blueberry and lemon bread, blueberry Dum Dums, and of course blueberry waffles.  Frozen blueberry waffles use the tiniest blueberries known to mankind, blueberry and lemon bread needs just shy of green blueberries in order to maintain their shape, blueberry Dum Dums leave a blue tattletale, and blueberry pancakes/waffles are the best way to use blueberries who have gone past their perfect fresh stage. With a half pint of slightly soft blueberries in the fridge, waffles were made for dessert!  Yeah for the soft blueberry discovery.

Modifications Made:
Our favorite waffle recipe was used but blueberries were not added into the mixture as I did not want the berries to be damaged by the mixing.  Instead the blueberries were gently folded into the mixture directly before pouring onto a greased waffle skillet.

Scaled for Likability: Great
Blueberry waffles are the best way to eat blueberries.  Some stay whole (and might pop when consumed), some break (creating a blueberry infused spot), and some get fried on the edges from the waffle maker (the best).

Blueberry waffles do not need pancake syrup or maple syrup if a tablespoon of sugar is added to the waffle batter.  Next time, I am going to use frozen blueberries instead of fresh to see if the blueberries stay whole more.  Not fried, crispy blueberry edge waffles are not the best thing ever!

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