Muffin-Tin Blueberry Popovers
These blueberry popovers are light, airy, and golden with juicy blueberries baked right into the batter. Made in a muffin tin, they’re an easy breakfast or brunch treat with crisp edges and soft, tender centers.
Ingredients
- 4 tablespoons butter melted and divided
- 3 large eggs room temperature
- 1 cup milk plus 2 tablespoons, room temperature
- 1 lemon zested, save lemon to squeeze juice over popovers prior to serving
- 1 teaspoon vanilla extract
- 3 tablespoon sugar
- 1 cup all-purpose flour
- ½ cup fresh blueberries
- 2-3 tablespoons powdered sugar for serving
Instructions
- Preheat the oven to 400° F and generously brush 12 cups of a popover pan (or muffin tin) with melted butter – use approximately 1 to 1-½ tablespoons of butter to grease the pan.
- Add eggs, milk, lemon zest, and vanilla to a blender and blend until completely smooth.
- Add in the sugar and flour and blend until smooth. Lastly, add in the remaining butter and blend one final time.
- Fill the popover cups halfway and top with a handful of blueberries. Place in the oven to bake for 20 minutes, then reduce the temperature to 350 degrees F, and bake for another 10-15 minutes. Do not open the oven door while baking.
- Remove the popovers from the oven and dust with powdered sugar. Lightly squeeze a bit of lemon juice over each blueberry popover and serve immediately. Enjoy!
Notes
Milk and eggs should be at room temperature for best results. If you are using a smaller muffin pan you may have mixture left over; keep remaining batter in the refrigerator and bake after the first popovers come out.
