This is a classic popover recipe with added blueberries and a sweet cinnamon sugar crust.

They are light, buttery, and honestly just incredible. Popovers are similar to Yorkshire Pudding. They puff up and have a crispy exterior and hollow interior. Scroll down for the recipe!

Cinnamon Sugar Blueberry Popovers

Ingredients

4 large eggs, room temperature before cracking

1 1/2 cups whole milk , lukewarm (about 120 degrees F)

3/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups All-purpose flour, spooned and leveled *ONLY All-Purpose flour (you need the gluten)

3 tablespoons melted unsalted butter, slightly cooled (Plus more butter for pan and brushing)

1/2 cup fresh blueberries, cleaned and completely dry *DO NOT use frozen blueberries.

Cinnamon Sugar Mixture

1/2 cup granulated sugar

2 tablespoons ground cinnamon

** Stir sugar and cinnamon together

Directions

1. Blend eggs, milk, salt, and vanilla in a blender until nice and bubbly. Add flour and melted butter, blend for another minute then add blueberries and stir. Let batter rest while your oven preheats to 450 degrees F.

2. Once your oven is preheated, cube 2 tablespoons of cold butter into the bottom of your popover pan slots and place in the oven to warm up for about 4 minutes. Remove and carefully spray with nonstick spray. ** Depending on your pan this recipe will make 6 giant popovers or about 10 regular sized popovers.

3. Pour the batter into the popover slots slightly over 3/4 full. ** If you have any empty slots that still contain butter use a paper towel to wipe them out so they do not burn in the oven.

4. Bake at 450°F for 20 minutes, then reduce the heat to 350°F and bake another 10 minutes. DO NOT OPEN THE OVEN at any point or they will deflate.

5. Remove from the oven and pierce the top with a pairing knife to release steam. Brush with more melted butter and sprinkle with cinnamon sugar mixture. Enjoy immediately.