While a popover pan makes these blueberry popovers more authentic, a muffin pan works just as well.
- 1 1/2 cups of flour*
- 1 1/2 cups of milk
- 3 tbsp. of butter (plus more to top once out of the oven if you desire)
- 3 eggs
- 1 tsp. vanilla
- 1/2 cup of blueberries
- Cinnamon and sugar to dust
*All-purpose flour works. I also used 1 cup oat flour mixed with 1/2 cup rye flour if you like to use alternative flours. I had good results.
- Heat oven to 425 degrees.
- Cut butter into 12 equal pieces and place one in each muffin opening in your pan, assuming you have a 12-muffin pan.
- Whisk together eggs, milk, and vanilla.
- Add flour, whisking until incorporated.
- Let your batter rest while you put your muffin tin in the oven to heat, melting the butter.
- Take the hot muffin pan out and divide the batter amongst 12 muffin openings.
- Divide blueberries amongst the 12 popovers, and bake for 20 minutes.
- Take the tin out, decrease oven heat to 350.
- Sprinkle cinnamon and sugar over the popovers.
- Return to the oven for 10 minutes.
- Remove, let cool slightly, top with butter.
These blueberry popovers are best served warm.