In a small saucepan set over medium-high heat, combine half of the blueberries and the maple sugar. Bring the mixture to a boil, then lower the heat to medium-low and simmer for 5 minutes, stirring occasionally. Add the remaining blueberries. Bring back to a boil, then take off the heat right away.If making the blueberry syrup ahead of time, transfer to an airtight jar and refrigerate. Reheat the syrup before serving.
For the blueberry whole wheat waffles
In a large bowl, whisk together the flour, baking powder, salt, and ginger. In a medium bowl, whisk together the egg, milk, oil, maple syrup, and vanilla. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in the blueberries.
SERVING: Serve the waffles with warm blueberry syrup and additional fresh fruits, if desired.
STORAGE: Let leftover waffles cool completely, then store in an airtight container and refrigerate for up to 3 days. To warm up cold waffles, simply slide then in a toaster and toast until just warm and crisp.
MAKE-AHEAD & FREEZING TIPS: Cook all the waffles, then let them cool over a wire rack. Once cool, spread over a baking sheet and place in the freezer. Once the waffles are fully frozen, transfer to a heavy-duty freezer bag. The waffles will keep frozen for up to 1 month.To warm up frozen waffles in a toaster: Bring frozen waffles back to room temperature for 15 minutes. Slide frozen waffles directly in a toaster and toast until just warm and crisp. Some toasters have a "frozen" option that warm-ups at a lower heat, then toasts, which allows you to skip over the thawing step.You can also warm up frozen waffles in the oven: Preheat the oven to 300°F (150°C). Set the waffles side-by-side on a baking sheet lined with parchment paper. Transfer to the oven for 10 minutes, then serve.
MAKE IT DAIRY-FREE: Substitute lactose-free milk or unsweetened plant milk (such as soymilk or oat milk) for the regular dairy milk.
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