Preheat a Belgian waffle iron. Gather your ingredients so that you have everything close at hand on the counter or table. Using a small colander, rinse and drain fresh blueberries or use frozen blueberries.
In a large batter bowl, sift together all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg.
In another bowl, combine large eggs, eggnog, and melted butter. Add to dry ingredients, mixing until blended. Carefully fold in drained blueberries.
Bake in a preheated Belgian waffle iron according to product directions. Normally, I will spray my waffle maker with a cooking spray on both top and bottom. Then when the iron is hot and ready, I'll spoon approximately 3/4 - 1 cup of batter in the middle of the waffle iron.
My iron has a light that shuts off when the waffle is ready, approximately after 5 minutes of cooking. Lift the lid to see if the waffle is brown. If not, allow to cook for a little longer. But usually the light is very accurate.
Place cooked waffle on a baking sheet and keep warm in the oven while the rest of the waffles cook. Repeat with the remaining batter.
Serve with sour cream and blueberry syrup. Makes six 9-inch waffles.
Make the Blueberry Syrup
In a small saucepan, combine fresh or frozen blueberries, water and granulated sugar.
Bring to a boil over medium-high heat, and then reduce to a simmer. Continue to cook on low for 8-12 minutes until syrup begins to thicken, stirring frequently with a wooden spoon.
Remove saucepan from heat and stir in butter and lemon juice. Syrup will thicken as it cools.
To serve, pour syrup into a small pitcher or creamer container. This will make a little more than a cup of syrup.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.