Blueberry Popovers

Blueberry Popovers

4 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  BarbT

“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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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (4)

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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're supposed to do, just don't know. They rose VERY high in the oven, and I almost wondered if this should have been 8 popovers instead of 6. The muffin cups were filled right up to the top of the pan. They are not the prettiest popovers I've ever had, they're definitely eggy, but they are tasty and very easy to make.



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 be eggy, but I just felt like they could use a little more sweetness in them. I used some melted butter and the remaining cinnamon+sugar mixture and poured that over the top of them once I plated them, and that did make them pretty sweet. For next time, I thought about using two eggs and then putting some vanilla flavored coffee creamer and a few spices incorporated into the batter, like nutmeg and cinnamon sugar, and instead of using white sugar, maybe brown sugar. I'm not sure. I'm not saying this is a bad recipe at all, because it's not, I just would prefer a little less egg texture and a little more sweetness. With some tinkering around, I think this could be wonderful.



Tried it without the sugar and added whip cream or jam after. It was fluffier.

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Amount Per Serving (6 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 125 mg
  • 42%
  • Sodium
  • 93 mg
  • 4%

Based on a 2,000 calorie diet



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Mango Blueberry Muffins With Coconut Streusel


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Chef John's Blueberry Muffins