Happy Monday, y’all. I hope you had a refreshing weekend. I am back from the loveliest girls’ trip with four of my closest friends. We were celebrating the 30th birthday of this exquisite bride and I cannot wait to show how we spent our time in the quaint town of Sisters, Oregon. You will all want to visit immediately, I promise. I happened to find the following recipe and pictures stowed away for a rainy day and since blueberries have been on my mind lately, I thought today would be the perfect day to start back up with a classic recipe.

{Ingredients}
3 eggs, separated
1 cup buttermilk
1/2 cup sour cream
8 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
One table spoon lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup sugar
One cup fresh, rinsed blueberries

{Directions}
1.) In a large bowl whisk egg yolks, buttermilk, sour cream, and butter. Stir in extracts then lemon zest.
2.) In a separate bowl sift together flour, baking powder, baking soda, and sea salt.
3.) Pour the dry ingredients into the milk mixture and stir until blended.
4.) Beat egg whites on medium-high until frothy, then slowly add sugar until soft peaks form.
5.) Fold the egg whites into the batter. Once combined, fold in half the blueberries.
6.) Cook waffles according to your waffle maker manufacturer’s directions. (I am obsessed with this waffle maker.) Top with the remaining blueberries.

My husband and I love to enjoy a leisurely weekend breakfast at home at least one of the days. This recipe makes plenty for two and leaves him enough for leftovers throughout the week. Simply refrigerate the uneaten waffles and pop in the toaster for a quick weekday breakfast.