MIX: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together all the dry ingredients: flour, cornstarch, baking powder, and baking soda, set this aside for now. In an 8 cup measuring cup (or a medium bowl) whisk together the sugar, lemon zest, vanilla extract, butter, milk, sour cream, and eggs.

BATTER: Pour the wet ingredients into the dry ingredients, and combine using a silicone spatula until half of the flour is incorporated. Stir in the blueberries carefully until most of the flour pockets are gone. Don’t over-mix! Small lumps in the batter are fine.

MAKE WAFFLES: Spray the waffle iron with cooking spray (or brush with melted butter and a silicone brush.) Using a ¼ cup measuring cup (or whatever size is suggested by manufacturer), dollop the batter into the waffle iron grill. Close the lid and cook the waffles until golden and crisp (the timing will vary, I would go based on waffle iron manufacturers manual timing.) Transfer the prepared waffles to a wire rack while you prepare the glaze.

GLAZE (optional): In a shallow bowl, combine the melted butter, powdered sugar, cinnamon, maple syrup using a whisk. Then, slowly add in 1 tablespoon of milk at a time until the glaze comes together and is a pourable consistency. When the waffles have cooled slightly, you can drizzle the prepared glaze on top or dip the waffles in the glaze and then let set on a wire rack for several minutes before serving. Serve with additional berries on the side!