This recipe calls for white whole wheat flour, which is an amazing variety of wheat that bakes and tastes a bit more like all-purpose flour, with a wholesome tinge. I kinda’ dig wheaty tasting waffles, but if you’d rather use all-purpose, then go ahead! You can also use whole wheat pastry flour, if you prefer.

~ I used regular old plump frozen blueberries, but wild blueberries are a great choice because they’re smaller, which means they distribute more evenly into the batter.

~ Slice leftover waffles and freeze them in a plastic freezer bag. Then just toast and serve whenever you need a waffle fix!