Combine first 3 ingredients in a medium bowl; stir well. Combine milk, oil, egg whites, and egg in a small bowl; stir well. Add to flour mixture, stirring until well-blended.
Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Spoon 2 tablespoons blueberries per waffle evenly over batter. Cook 6 to 7 minutes or until steaming stops; repeat procedure with remaining batter and blueberries. Serve with syrup. Garnish with additional blueberries, if desired.
Note: If you are using frozen blueberries, do not thaw them before adding to batter.
Very nice batter with no sugar added - who needs it if you add a little syrup on top? I made this with whole wheat pastry flour and it worked fine. I also had run out of canola oil the night before so I used a combination of evoo and peanut oil - also fine. So this is a forgiving recipe. Great change from blueberry pancakes.