Preheat square waffle iron to medium high heat.
In large mixing bowl, combine all dry ingredients.
In separate medium mixing bowl, whisk together all wet ingredients.
Pour wet ingredients into dry ingredients and stir until just combined.
Using a 1/8 cup, scoop out batter and pour onto greased, hot waffle iron. For mini waffles, don't fill batter all the way to the edges of waffle iron. Cook for about 5 minutes or until crisp and golden brown.
To prepare blueberry compote topping, place blueberries, water and sugar in a small saucepan over medium heat stirring occasionally for about 5 minutes.
Reduce heat to low and lightly mash blueberries. At this point compote should start to thicken. Continue stirring for a few minutes. Top waffles with greek vanilla yogurt and fresh Driscoll's Blueberry compote. Enjoy!
