Ingredients

• 3 tablespoons butter , cut into 6 pieces
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1 cup whole milk
• 0.25 cups white sugar
• 3 large eggs , beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 0.5 cups fresh blueberries
• 0.25 cups confectioners' sugar , or to taste
• 1 medium lemon , halved

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place a piece of butter into each cup of a jumbo muffin tin.
2. 2 Place muffin tin into the preheating oven until butter melts, about 5 minutes. Remove and set aside.
3. 3 Stir 1 tablespoon sugar and cinnamon together in a small bowl.
4. 4 Beat milk, 1/4 cup sugar, eggs, and vanilla in a large bowl. Whisk in flour until incorporated. Divide batter among muffin cups. Drop an equal amount of blueberries into each cup, then sprinkle cinnamon-sugar mixture over top.
5. 5 Bake in the preheated oven for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes.
6. 6 Remove from the oven and transfer to a wire rack. Dust tops of popovers with confectioners' sugar and squeeze lemon halves over top. Serve warm.

Nutrition per serving