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+ servings
Blueberry Popovers in a popover tin.

Blueberry Popovers

Easy blueberry popovers recipe made with a blender and popover pan. Delicious light and fluffy version of a blueberry muffin breakfast.
Course Breakfast
Cuisine American, British
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 large popovers
Author Jenn



  • 1 ½ cups (189 grams) all purpose flour
  • ¼ teaspoon kosher salt
  • 1 cup (245 grams) whole milk
  • ¼ cup (76.5 grams) sweetened condensed milk
  • 2 tablespoons unsalted butter melted
  • 4 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries fresh or frozen


  • 1 tablespoon unsalted butter broken into pieces
  • confectioner's sugar for dusting


Blueberry Popovers

  • Pre-Heat oven to 400F (205 C) and prepare a popover tin by placing a small piece of butter into each mold.
  • In a medium bowl, combine all ingredients except blueberries. Hand whisk together enough to lightly incorporate flour.
  • Transfer batter to a blender and then mix until smooth.
  • Once oven is has preheated, place the popover pan with the pieces of butter onto the middle rack. Let the butter melt and pan heat for 2 minutes. Carefully remove from the oven.
  • Fill the cups ¾ full with the batter. Then, evenly divide the blueberries amongst the molds by gently dropping them on top.
  • Place pan bake on the center oven rack and bake for 18 minutes (popovers should have puffed). Then, reduce the heat to 350 F (180 C) and bake an additional 18-20 minutes until the popovers are risen, puffed and nicely golden brown on the edges.
  • Carefully remove the pan from the oven.
  • Gently lift popovers from their mold and place on a serving dish. Pierce the center with a fork to release some steam and prevent sogginess. Add a light dusting of confectioner sugar on top and enjoy immediately!