For the Blueberry Syrup

1. Combine the frozen blueberries and sugar in a medium saucepan.  Heat over medium heat until the blueberries are defrosted.
2. Reduce heat to low and simmer while preparing the waffles.  You can make this in advance and store it in an airtight container. 
3. If the syrup thickens too much, add a little water to loosen it, stirring until you get a syrupy consistency. 

For the Waffles Batter

1. Preheat waffle iron for 10 minutes until hot. 
2. You can prepare the waffle batter while the waffle iron is heating.
3. Combine the waffle mix with the pomegranate powder, milk, pomegranate juice and the egg.  Whisk until just combined.
4. Fold in the blueberries.
5. Spoon the waffle batter into the waffle iron, until just spread into the waffle space.  DO NOT OVERFILL.
6. Allow the waffles to cook until browned and easy to remove from the waffle iron.
7. Repeat with the remaining batter.

To Finish

1. Top the waffles with the Blueberry syrup, Blueberry Pomegranate Greek yogurt and additional fresh blueberries and pomegranate arils.