Muffin-Tin Blueberry Popovers
Muffin-Tin Blueberry Popovers are a fun twist on traditional popovers — light, airy pastries made from an eggy batter, similar to crepes or Yorkshire pudding. Instead of being baked in a special popover pan, they’re made right in a standard muffin tin, making them easy and accessible for home bakers.Here’s what makes them special:Texture: They puff up dramatically in the oven, forming crisp golden-brown exteriors with hollow, custardy centers.Flavor: Blueberries add bursts of tart sweetness that balance beautifully with the rich, eggy batter.Serving ideas: They’re delicious warm, dusted with powdered sugar, drizzled with honey or maple syrup, or served with a dollop of whipped cream or lemon curd.They make a lovely breakfast, brunch treat, or even a dessert.
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Ingredients
- 4 tablespoons butter melted and divided
- 3 large eggs room temperature
- 1 cup milk room temperature
- 2 tablespoons milk room temperature
- 1 lemon zested, save lemon to squeeze juice over popovers prior to serving
- 1 teaspoon Pure vanilla extract
- 3 tablespoons sugar
- 1 cup all-purpose flour
- 1/2 cup fresh blueberries
- 2-3 tablespoons powdered sugar for serving
Instructions
- 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.
- Add eggs, milk, lemon zest, and vanilla to a blender and blend until completely smooth.
- Add in the sugar and flour and blend until smooth. Lastly, add in the remaining butter and blend one final time.
- 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.
- 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!
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.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 91kcal (5%)Carbohydrates: 15g (5%)Protein: 4g (8%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 50mg (17%)Sodium: 32mg (1%)Potassium: 87mg (2%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 118IU (2%)Vitamin C: 5mg (6%)Calcium: 45mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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