Easy Peasy Muffin-Tin Blueberry Popovers

Have you ever had a popover? Today, I’m sharing one of my favorite easy-peasy recipes: muffin-tin blueberry popovers.

I’m talking about a delicious popover – light, crispy on the outside, and heavenly soft in the center.

Instead of your usual savory popover, it’s blueberry popover.

And, cooked to perfection in a muffin tin.

If you’re always searching for a fun, quick, and delicious recipe to whip up.

These taste heavenly and are super easy to make too.

Trust me, these cute little popovers will be the star of your next brunch.

Muffin-Tin Blueberry Popovers

Note: Milk and eggs should be at room temperature for best results. If you are using a smaller muffin pan you may have mixture left, keep remaining batter in the refrigerator and bake after first popovers come out.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 12

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
1/2 c. fresh blueberries
2-3 T. powdered sugar, for serving

Directions

1. Preheat the oven to 400° F and generously brush 12 cups of a popover pan  (or muffin tin as prepared today) with melted butter – use approximately 1 to 1-1/2 tablespoons of butter to grease the pan.
2. Add eggs, milk, lemon zest, and vanilla to a blender and blend until completely smooth.
3. Add in the sugar and flour and blend until smooth. Lastly, add in the remaining butter and blend one final time.
4. 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.
5. 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!