In a small saucepan, heat the maple syrup and blueberries over medium heat until simmering. Reduce the heat to low and simmer for 10-15 minutes or until reduced slightly and starting to thicken a bit.
1 cup blueberries, 1 cup maple syrup
In a small bowl, combine the water with the cornstartch and mix to make a slurry. Stir the cornstarch mixture into the syrup mixture and continue to heat for 1-2 minutes or until thickened.
1 tablespoon cornstarch, 1 tablespoon water
Remove the saucepan from the heat and allow the syrup to cool slightly while you prepare the waffles.
In a medium sized bowl, beat the with a hand mixer until frothy, about 1 minute.
2 eggs
Add the flour, milk, oil, lemon juice, baking powder, sugar, salt, and zest. Beat on medium speed just until smooth. Set aside.
2 cups flour, 1 ½ cups milk, ½ cup vegetable oil, ¼ cup lemon juice, 4 teaspoons baking powder, 1 tablespoon sugar, ¼ teaspoon salt, Zest from 1 lemon
Heat a waffle iron and spray with cooking spray, if necessary.
Pour batter into waffle iron, close the lid and allow the waffles cook until done. Carefully remove from the waffle iron and repeat with the remaining batter.
Place a fine mesh seive over a bowl and pour the contents from the saucepan into the bowl. Discard the blueberry solids.
Serve waffles with butter, fresh blueberries and the blueberry syrup.