Blueberry Waffles

In a large mixing bowl, whisk together 2 cups all-purpose flour, ½ cup cornstarch, ¼ cup granulated sugar (i.e. 4 tablespoons), 1 tablespoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.

In a separate medium-sized bowl, melt the ¼ cup unsalted butter (i.e. ½ stick). Once melted, add in the 1 ½ cups whole milk and ¼ cup vegetable oil, then give it a quick stir until combined.

Next, add [adjustable]2[/adjustable] egg yolks (not the whites yet!) and 1 teaspoon vanilla extract and mix until combined. 
Tip: We're adding the milk to the hot butter first so that it will cool it down and prevent you from accidentally cooking the egg yolk!

Add the milk mixture to the dry ingredients and mix until just combined (don’t stir too much or you can cause the batter to become tough!).

In a clean small bowl, use an electric mixer to beat the [adjustable]2[/adjustable] egg whites for 1-2 minutes until light, fluffy, and stiff (”stiff peaks”). Use a spatula (not the electric mixer) to *gently* fold the egg whites into the batter. You want to mix until it's about 90% combined, where you can still see some streaks of egg whites.

Add 1 cup frozen wild blueberries and mix just a few times until evenly dispersed.

Spray waffle iron with nonstick cooking spray, then scoop batter into the preheated waffle iron. I fill my round waffle iron with ¾ cup of batter, then spread it to the ends. 
Tip: The batter will be thick & a little lumpy, which is why you want to help spread it to the edges of the waffle iron.

Cook until golden brown, or to your liking! Note that to get a nice crispy waffle, you will need to cook it a little longer than you would typically do. A golden color is what we're going for! My iron takes 4-5 minutes to reach this color. 

Serve immediately or keep them on a baking sheet or oven rack in the oven at 200℉ to stay warm & crispy. Top with your favorite toppings and enjoy!