Blueberry Popovers with Lemon in a Muffin Tin
Light blueberry popovers with lemon zest and vanilla, baked in a muffin tin and served warm with powdered sugar and lemon juice.
Equipment
Ingredients
- ¼ cup butter 57 g (4 tablespoons), melted, slightly cooled, and divided
- 3 large eggs at room temperature, about 150 g without shells
- 1 cup plus 2 tablespoons whole milk 275 g, at room temperature
- 1 lemon finely grate the zest; reserve the lemon for serving
- 1 teaspoon vanilla extract about 4 g
- 3 tablespoons granulated sugar 38 g
- 1 cup all-purpose flour 120 g, spooned and leveled if using a cup
- ½ cup fresh blueberries 75 g, rinsed and patted dry
- 2 to 3 tablespoons powdered sugar 14-21 g, for serving
Instructions
- Preheat the oven to 400°F (205°C). Position a rack in the lower-middle of the oven with space above for the popovers to rise. Brush the bottoms, sides, and rims of 12 standard muffin cups with 1½ tablespoons (about 21 g) of the melted butter. Reserve 2½ tablespoons (about 36 g) for the batter.
- Add the eggs, milk, lemon zest, and vanilla to a blender. Blend until combined. Add the granulated sugar and flour and blend until smooth, scraping down the sides if needed. Add the reserved butter and blend briefly to combine. The batter should be thin and pourable.
- Divide the batter among the muffin cups, filling each about halfway. Distribute the blueberries evenly over the batter, about 2 teaspoons per cup.
- Bake for 20 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C). Bake for another 10-15 minutes, until puffed, set, and golden brown around the edges.
- Carefully loosen and remove the popovers from the pan. Dust with powdered sugar and add a light squeeze of juice from the reserved lemon. Serve warm.
Notes
- Before you start: Bring the eggs and milk to room temperature. That extra time is not included in the 10-minute preparation time.
- Pan: Use a standard metal muffin tin without paper liners. Mini muffin tins, jumbo tins, and deep popover pans have different capacities and may need different timing.
- Measurements: Gram equivalents are approximate. When measuring flour by volume, spoon it into the cup and level the top.
- Texture: The inside should be tender and eggy, with air pockets. Some settling after baking is normal.
- Leftovers: Cool and refrigerate in an airtight container for up to 2 days. Rewarm at 350°F (175°C), checking after about 5 minutes, until heated through.
