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Blueberry Popovers

Rated as 4.42 out of 5 Stars
6

"A special popover recipe to serve at your next brunch. Eggy and rich but not too sweet and quite impressive, but simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!"
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Ingredients

40 m servings 258
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Put a piece of butter into each of 6 large muffin cups.
  3. Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
  4. 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.
  5. 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.

Nutrition Facts


Per Serving: 258 calories; 9.8 36.1 6.8 112 93 Full nutrition

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Reviews

Read all reviews 49
  1. 55 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

After reading previous tips, this recipe actually serves 12 so I divided the butter into fourth's (cause I just couldn't make myself put in that much butter) and put one in each cup and only fil...

Most helpful critical review

I liked these, but will probably play with it or choose another recipe next time. I only added 1T sugar to the batter & that was enough. 'Didn't do the cinnamon & sugar, & confec after - just ...

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After reading previous tips, this recipe actually serves 12 so I divided the butter into fourth's (cause I just couldn't make myself put in that much butter) and put one in each cup and only fil...

I'm 13 and this was very fun to make i made for my brother and i and we put maple syrup with it and didn't put lemon on it though. this was so easy to make! but I'm thinking next time instead fo...

I've never had a popover with fruit in it before, and these were a bit heavier in texture than I expected. They fell almost immediately after taking out of the oven, and maybe that's what they'...

In liked these. I used grandmother's old large square shaped muffin pan so only put butter in every other square then filled those six with the batter. Had not thawed my blueberries so I may nex...

My son is lactose intolerant so I used coconut oil instead of butter and almond/coconut milk instead of whole milk. The changes I believe gave it a wonderful flavor! They did fall as soon as the...

I liked these, but will probably play with it or choose another recipe next time. I only added 1T sugar to the batter & that was enough. 'Didn't do the cinnamon & sugar, & confec after - just ...

I have to agree with the other reviewer on this recipe. It was very easy, which made a nice Mother's Day breakfast, but they were pretty eggy. I understand that with three eggs they're going to ...

Delicious, great alternative for pancakes...and quicker! The recipe definitely makes 12 if using a regular muffin tray, not 6. I used frozen blueberries (thawed) and drizzled syrup when they wer...

Love this recipe! The only thing I will do next time is spray the bottom of my tin before putting the butter in as my popovers stuck to the bottom. Will definitely make these again!