Wild Blueberry Popovers

19 Sep

Having a weekday work schedule that requires you to wake up really early has its perks and downfalls. The perks, at least for me, is that I get home earlier than most other people, which is especially wonderful when the winter arrives and the daylight hours are short.  The downfall is the obvious – having to wake up really early – even on Sunday mornings when you should be able to sleep nice and late but your internal body clock has an otherwise evil plan to pop your eyes open and turn your brain on. So what’s a girl to do at 5 am on a beautiful late summer early fall morning? Make something special for breakfast and enjoy just a little too much of it so that you tire yourself out enough for a nap.  Happy Sunday everyone.  

P.S.  This recipe works equally as well at 11 am if you are just reading this now.

Wild Blueberry Popovers –

  • 3 eggs
  • 2 TBL sugar
  • 1 1/4 cup fat-free milk
  • 2 TBL oil
  • 2 TBL melted butter
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup frozen organic wild blueberries (go organic, conventional blueberries are known for being very high in pesticides because of their small size)  

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Pre-heat oven to 400 degrees.

Combine the wet ingredients and the sugar in a bowl. Combine the dry ingredients together in a separate bowl and then whisk the two together until the batter comes together but a few small lumps remain. Stir in blueberries.

Pour into greased muffin tin or pop-over pan.

Bake for 30 minutes. Immediately pierce a hole in each one to let the steam escape and the popovers don’t cave in. Hurry this happens fast – as you can see some of mine caved in, don’t worry they are just as delicious just not as high.

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