Blueberry Popovers

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Steps

1. 1 Preheat oven to 425°F. Place 12 muffin cups in a muffin tin.
2. 2 Whisk flour, sugar, and salt in a large bowl.
3. 3 In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
4. 4 Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in blueberries.
5. 5 Fill each muffin cup about 2/3 full with batter.
6. 6 Bake for 20 minutes until puffed and golden.
7. 7 Remove from oven and serve immediately.

Equipment

• Muffin tin
• Whisk
• Mixing bowls

Variations

• Add a teaspoon of lemon zest for a citrus kick.
• Replace blueberries with chocolate chips for a different twist.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute coconut oil for butter to make it vegan.

Pairings

• Fresh fruit salad
• A steaming cup of coffee

Nutrition

Tips

• For best results, use room temperature eggs and milk.
• Avoid opening the oven while baking to prevent deflation.

Storage

Best served fresh, but leftovers can be stored in an airtight container at room temperature for up to a day.

Freezing: Freeze uncooked popovers on a baking sheet, then transfer to a freezer bag. Thaw and bake as directed.

Serving Suggestions

• Dust with powdered sugar or serve with a drizzle of honey.
• Pair with fresh berries or a scoop of vanilla ice cream.

FAQ