Blueberry Sour Cream Waffles

I shared these over at my site Simply Homemade Chef--they are a new favorite at our house!

Blueberry Sour Cream Waffles {adapted from FoodieWife}
Makes 12 4-inch waffles

1 cup all-purpose flour
3/4 cup whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
1 cup milk
1/2 cup sour cream
3 large eggs
1 1/2 cups blueberries, fresh or frozen

Preheat your waffle iron.  Lightly oil the grids.

Whisk flours, sugar, baking powder, and salt in a large bowl to combine.  Make a large well in the center.

In a separate bowl, whisk melted butter, milk, sour cream and eggs until well combined.  Pour egg mixture into well of dry mixture.  Stir until just smooth but do not over mix.

Before adding blueberries, toss them in a little flour {this helps prevent them from sinking to the bottom of the batter}.

Gently fold blueberries into batter.

Spoon 1/4 cup of batter onto hot waffle iron.  Cook until waffle is golden brown; about 3-4 minutes.

*Can freeze up to 1 month.  Just place in toaster oven to crisp up straight from freezer.

Enjoy!