In a large mixing bowl, crack the eggs and whisk them until frothy. Gradually add in the warm milk, melted butter, lemon juice, and vanilla extract. Whisk until well combined.
In another bowl, mix together the plain flour, granulated sugar, and baking powder. Stir until there are no lumps.
Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Gently fold in the blueberries. If using frozen blueberries, fold them in directly.
In a separate bowl, combine the light cream cheese and vanilla Greek yogurt along with granulated sugar. Mix until smooth and creamy.
Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with cooking spray or a small amount of melted butter.
Pour the batter into the preheated waffle iron, adding a spoonful of the cream cheese mixture on top before closing the lid. Cook until golden brown and crispy, about 4-5 minutes.
Carefully remove the waffles and serve hot. Top with extra blueberries, a drizzle of maple syrup, or a dollop of yogurt.
