Whole Grain Blueberry Waffles (4 servings) 1 cup frozen blueberries - thawed (drain excess liquid) 1 and 1/2 cups reduced-fat milk 3/4 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup whole wheat flour 1 large egg - lightly beaten 2 Tablespoons vegetable oil 3 teaspoons baking powder 1/4 teaspoon salt This recipe was terrific. The previous day, I made waffles using only all-purpose flour. These healthier waffles (with a combination of all-purpose flour, whole wheat flour and oats) were every bit as tasty. Once they have a smear of butter and a drizzle of sweet topping, you'd never know they were better for you than many other waffles. At a high cook setting (5 out of 6), they were crispy on the outside and fluffy on the inside. I topped mine with homemade blueberry topping and homemade amaretto whipped cream. The only changes I made to the recipe as submitted was to add a teaspoon of vanilla to the wet ingredients and I replaced the vegetable oil with peanut oil (just because I was out of vegetable and canola oil). To summarize, I loved these waffles and I'll definitely make them again. (This recipe was submitted in 2005. It was tested and photographed in April 2014.) How To Make Whole Grain Blueberry Waffles Makes about 8 large waffles. Heat waffle iron to preferred setting and prepare with a generous coating of cooking spray. In a large bowl, sift together flours, oats, baking powder and salt. In a separate bowl, stir together milk, vegetable oil and egg. Stir wet ingredients into dry ingredients until large lumps disappear. Don't over-mix. Fold in blueberries. Make waffles according to your waffle iron's instructions. I make mine at medium-high heat (I like them a little crispy on the edges) and it usually takes about 4 minutes until steam stops coming out of the machine and the waffles are golden brown. Cooking Note From Mr Breakfast I used a Chef's Choice M840B WafflePro Waffle Maker which makes 6-inch diameter waffles that are 1/2-inch thick. The batter produced by this recipe made 4 waffles with only a couple teaspoons of batter left over. Great with syrup or with just a little butter and powdered sugar. For a great taste, try a blueberry syrup like the one from Smuckers. Mr Breakfast would like to thank JimmyK for this recipe. Recipe number 1569. Submitted 11/2/2005.