Blueberry Popovers

I'm convinced my local bakery has a purpose-built fan purely to waft out the smell of freshly cooked popovers and muffins in the morning. I can smell this gorgeous aroma from the other side of the street!!

There's just something about freshly risen dough. It's why I don't bother buying baked goods from the supermarket. I'm not saying baked goods from supermarkets are bad, but they're just not the same.

It's why I'm always on the lookout for recipes where I can get the beautiful smell of freshly made baked goods in my home, but where I'm not stuck in the kitchen for hours (I have a life, you know!)

And as it's National Blueberry Popover Day, I plan to make these blueberry popovers. They are so fast, I can literally whip up a batch even on a busy morning, stick them in the oven, and by the time my brood have managed to have a shower and get dressed, they're done!

You can use any white flour, but I recommend using Bob's Red Mill Organic Unbleached White Flour. If you're trying to recreate the real smell of homemade popovers, then you need a traditional flour, made using the same techniques used in our parent's time.

Now, mine are usually more muffins than popovers. I still haven't managed to buy myself a popover tin. In case you're wondering, popovers are bigger than muffins, and a tin will usually have about 6 cups, compared to the 12 cups on a muffin tin. But my family don't care.....they just simply double up on muffins!

Your Ingredients:

3 tablespoons of butter

1 cup of Milk

3 eggs

5 tablespoons of sugar

1 teaspoon of vanilla

1 cup of Bob's Red Mill Organic Unbleached White Flour

½ cup of Blueberries

A few pinches of sugar

A good few squirts of maple syrup

How to make your Blueberry Popovers

First of all, get your oven on! Prep takes only 5 minutes, so you want to get your oven on straight away to 375°F.

Divide your butter evenly between the cups in your tin.

Place your tin into the oven and allow the butter to warm up while you do the rest of your prep.

In a mixing bowl, whisk the milk, eggs, sugar and vanilla until frothy. Then carefully whisk in the flour.

Take out the tin from your oven, and pour the mixture in your mixing bowl into the cups.

Place a few blueberries into each cup and then place the tin back in the oven.

After 5 minutes, reduce the oven temperature to 350°F and bake for another 25 minutes.

Take your popovers out of the oven and sprinkle with a little sugar and some maple syrup.

Your popovers will last a couple of days, but I would eat as soon as possible as they start to shrink very quickly as soon they come out of the oven!

Mom's secret tip:

These popovers can be made with most fruits. Try swapping out the blueberries for other berries, cherries or even dried fruit pieces.