Weekday Waffles with Maple-Blueberry Butter

Get your waffle iron heating. In a medium bowl stir together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the butter, buttermilk, eggs, orange juice (if using), and vanilla. Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, stirring in the seeds towards the end of combining the ingredients. The batter will still have some lumps. Fry the waffles one batch at a time in the hot waffle iron until well browned on the outside and cooked through. Transfer any you aren’t eating immediately to a wire cooling rack in a single layer (don’t stack them as this will make them soggy) and allow them to cool completely. Wrap them individually in foil or zip them into ziplock freezer bags and store them in the freezer, taking one out as desired and toasting it until heated through and re-crisped on the outside. Serve spread generously with maple-blueberry butter, or any topping your heart desires. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for just a minute or so. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature. Once the berry mixture is cool, process the berry mixture and butter together in a food processor (stopping to scrape the sides down as necessary) for a couple minutes, until well-combined (it may not get totally homogenous, though). Serve immediately. The butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.