Blueberry Popovers Recipes

BLUEBERRY POPOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put a piece of butter into each of 6 large muffin cups.
• Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
• Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
• Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.

BETTER THAN BEST BLUEBERRY POPOVERS

Steps:

• Preheat oven to 450 degrees F.
• Generously butter a 9-inch pie plate and place berries into the bottom.
• In a blender, combine milk, melted butter, eggs and vanilla extract; blend.
• In small mixing bowl, combine flour, sugar, nutmeg and salt.
• Add flour mixture to blender's wet ingredients; blend until smooth.
• Pour over the berries.
• Combine 1/4 cup sugar and 1 tsp cinnamon together in separate small dish or sugar shaker (You won't use all of this but it is a good ratio to make cinnamon sugar~ you'll have extra for other recipes!).
• Sprinkle top of blueberry popover with 2 tsp of cinnamon sugar mixture.
• Bake for 15-20 minutes at 450 degrees then reduce the oven temperature to 350 degrees F and bake another 15-20 minutes.
• Cut into wedges and serve warm.
• You can top with butter or syrup but I prefer Brummel& Brown's blueberry yogurt spread~ Yummy!

BLUEBERRY POPOVERS

Steps:

• Preheat oven to 450 degrees.
• Mix eggs and sugar well. Whisk in milk, then almond extract and pinch of salt. Whisk in flour, mixing until almost all the lumps are gone and the batter resembles thick cream. Set aside. In fact, let the batter rest for an hour, if you have the time - although it doesn't matter that much. Popovers will rise slightly more if batter has rested.
• Place 1/2 tablespoon of cold butter in each cup of a six-muffin pan (for large muffins). When the oven has preheated, place the pan in the oven, directly on the middle oven rack. (Remove any rack that is above the pan.) Heat the pan for 3 minutes.
• Remove hot pan from oven. Whisk batter, briefly, and pour into muffin pan. Add blueberries, dividing evenly among the muffins. Use a knife or fork to make sure berries are covered - even if only a little - by the batter.
• Bake at 450 degrees for 12 - 15 minutes. Reduce temp to 350 degrees and bake for another 20 minutes.
• Remove from oven and squeeze lemon juice over the tops; sprinkle with powdered sugar. Serve immediately.