Sour Cream- Blueberry Waffles

Simple recipe (not requiring you to beat egg whites). Got this from my All-Clad Belgian Waffle maker recipe booklet.

• Ready In: 26 mins
• Serves: 6
• Yields: 12 waffles (4 inch)

Ingredients

• 4  eggs
• 1  cup milk
• 10  tablespoons unsalted butter, melted
• 1  cup sour cream
• 2  cups all-purpose flour
• 2 1⁄4 teaspoons baking powder
• 3⁄4 teaspoon baking soda
• 5  tablespoons granulated sugar
• 3⁄4 cup fresh blueberries, plus more for garnish
•  confectioners' sugar, for dusting
•  maple syrup, for serving

Directions

1. Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C).
2. In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
3. Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
4. Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.