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!
