Blueberry Popovers 🫐 (Nut-Free, Dairy-Free)

Like a blueberry muffin but ~boujieeee~ 

Here's what you'll need:

🫐 3 eggs, at room temperature

🫐 1 ½ cups milk of choice, at room temperature (we used oat)

🫐 1 ½ cups flour

🫐 1 tsp salt

🫐 ¼ cup granulated sugar

🫐 ½ tsp vanilla extract

🫐 1 cup blueberries

🫐 2 tbsp granulated sugar

🫐 ¼ cup Vanilla Granola Butter®

For the sugar coating:

🫐 2 tbsp butter, melted (can use vegan)

🫐 ¼ cup granulated sugar 


Here's what you'll do:

🫐 Place a 12-cup muffin pan on the lowest rack in the oven and preheat the oven to 450F with the pan in it.

🫐 In a large bowl, use a hand mixer or hand whisk the eggs, milk, and vanilla together until frothy.

🫐 Add in the flour, salt, and sugar to the egg mixture. Whisk until slightly smooth (it’s okay if there are some small lumps remaining).

🫐 In a separate small bowl, toss the blueberries with 2 tbsp of sugar. Then, gently fold the blueberries into the batter.

🫐 Remove the muffin pan from the oven and coat with cooking spray.

🫐 Fill the muffin wells ¾ full with the batter. Then, add 1 tsp of Vanilla Granola Butter® to the middle of each muffin well.

🫐 Bake for 20 minutes, then reduce the oven temperature to 350F, and continue to bake for 20 more minutes, or until golden brown.

🫐 Remove the popovers from the pan immediately. Brush the tops of the popovers with the melted butter, and then roll in granulated sugar.

🫐 Serve warm!!


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