BLUEBERRY POPOVERS
Serves 6
30 mins prep
40 mins cook
70 mins total
These are so easy to make, are bursting with fresh blueberries, has crunchy sugary coating, and are soft and tender on the inside
0 servings
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Place a 12-cup muffin pan on the lowest rack in the oven and preheat the oven to 450F with the pan in it. In a large bowl, use a hand mixer or hand whisk the eggs, milk, and vanilla together until frothy. Add in the flour, salt, and sugar to the egg mixture. Whisk until slightly smooth (it’s okay if there are some small lumps remaining). In a separate small bowl, toss the blueberries with 2 tbsp of sugar. Then, gently fold the blueberries into the batter. Remove the muffin pan from the oven and coat with cooking spray. Fill the muffin wells ¾ full with the batter. Bake for 20 minutes, then reduce the oven temperature to 350F, and continue to bake for 20 more minutes, or until golden brown. Remove the popovers from the pan immediately. Brush the tops of the popovers with the melted butter, and then roll in granulated sugar. Serve warm. Enjoy!
