Muffin-Tin Blueberry Popovers
Light and airy, this fruity version of the Yorkshire pudding is decadent and delicious!
Ingredients
- 4 T. butter melted and divided
- 3 large eggs room temperature
- 1 c. + 2 T. milk room temperature
- 1 lemon zested, save lemon to squeeze juice over popovers prior to serving
- 1 t. Pure vanilla extract
- 3 T. sugar
- 1 c. all-purpose flour
- ½ c. fresh blueberries
- 2-3 T. 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.
