Blueberry Popovers

european french greek middle eastern region breakfast main sweet sour savory umami medium fast

Prep

25 min

Cook

62 min

Total

87 min

Ingredients (11)

3 tablespoons butter, cut into 6 pieces g

1 tablespoon white sugar g

1 teaspoon ground cinnamon g

1 cup whole milk g

¼ cup white sugar g

3 large eggs, beaten g

1 teaspoon vanilla extract g

1 cup all-purpose flour g

½ cup fresh blueberries g

¼ cup confectioners' sugar, or to taste g

1 medium lemon, halved g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.

Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.

Stir 1 tablespoon sugar and cinnamon together in a small bowl.

Beat milk, 1/4 cup sugar, eggs, and vanilla in a large bowl. Whisk in flour until incorporated. Divide batter among muffin cups. Drop an equal amount of blueberries into each cup, then sprinkle cinnamon-sugar mixture over top.

Bake in the preheated oven for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes.

Remove from the oven and transfer to a wire rack. Dust tops of popovers with confectioners' sugar and squeeze lemon halves over top. Serve warm.