1-First, in a large bowl, combine the flour, baking powder, salt, and sugar; set it aside for a minute.

2-Next, in a separate bowl, whisk together the milk, yogurt, eggs, and melted butter until it’s nice and smooth.

3-Then, stir the wet ingredients into the dry ones just until moistened don’t overdo it, or your waffles might turn out tough.

4-Gently fold in the blueberries to spread them out evenly without smashing them.

5-Preheat your waffle iron and lightly grease it. Use a 3/4 cup measuring cup to pour the batter onto the iron.

6-Cook until the waffles are browned and crispy, about 5 minutes per batch, then repeat with the rest of the batter.

7-In a small saucepan over medium heat, mix the blueberries, 3 tablespoons orange juice, and all the maple syrup; bring it to a boil.

8-In another small bowl, whisk the cornstarch with the remaining orange juice until it’s smooth.

9-Gradually stir that cornstarch mix into the boiling berries and keep stirring for about 2 minutes until it thickens up.

10-Once done, serve the sauce warm over your fresh waffles for that perfect sweet-tangy finish.