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Categories:
eggs sugar almond extract salt milk flour butter blueberries sugar ground cinnamon lemon powdered sugar
Viewed: 27 - Published at: 6 years agoIngredients
- 3 eggs
- 1/4 cup sugar
- 1/2 teaspoon almond extract
- 1 pinch salt
- 1 cup milk (2% is fine)
- 1 cup flour
- 3 tablespoons butter
- 1/2 cup blueberries
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/2 lemon
- powdered sugar
Method
- Preheat oven to 450 degrees.
- Mix eggs and sugar well. Whisk in milk, then almond extract and pinch of salt. Whisk in flour, mixing until almost all the lumps are gone and the batter resembles thick cream. Set aside. In fact, let the batter rest for an hour, if you have the time - although it doesn't matter that much. Popovers will rise slightly more if batter has rested.
- Place 1/2 tablespoon of cold butter in each cup of a six-muffin pan (for large muffins). When the oven has preheated, place the pan in the oven, directly on the middle oven rack. (Remove any rack that is above the pan.) Heat the pan for 3 minutes.
- Remove hot pan from oven. Whisk batter, briefly, and pour into muffin pan. Add blueberries, dividing evenly among the muffins. Use a knife or fork to make sure berries are covered - even if only a little - by the batter.
- Bake at 450 degrees for 12 - 15 minutes. Reduce temp to 350 degrees and bake for another 20 minutes.
- Remove from oven and squeeze lemon juice over the tops; sprinkle with powdered sugar. Serve immediately.
