4 to 6
In a large bowl, whisk together all-purpose flour, whole-wheat flour, yeast, salt and 1 tablespoon sugar.
Heat fairlife ultra-filtered milk to lukewarm (95ºF to 105ºF). Stir warm milk, butter and vanilla into dry ingredients, just until combined.
Tightly cover bowl with plastic wrap and let batter stand at room temperature, at least 1 hour or overnight.
Heat waffle iron until very hot. Meanwhile, whisk egg yolks, baking soda, cinnamon and remaining 1 ½ teaspoons sugar into batter.
Beat egg whites to medium peaks, then fold into batter. Then gently fold in blueberries.
Coat waffle iron with nonstick spray and pour batter into waffle iron (amount of batter needed will vary according to machine). Cook waffles until golden and cooked through.
Serve immediately, or keep warm in a 200ºF oven while you cook remaining waffles. Pass around extra blueberries and maple syrup at the table.
Freezer Instructions: Individually wrap finished waffles in plastic wrap or store between sheets of parchment paper in an airtight container. Freeze for 1-2 weeks. Re-heat in a toaster oven or low-heat oven.