I am crossing my fingers for good news today, y’all.
Cross yours too, okay? I would love to tell you what for, but let’s just go with it…I don’t want to jinx anything.
Instead, I will share these Blueberry Oatmeal popovers with you. Think blueberry muffin, with streusel, and a side of French toast all rolled in to one.
Sounds good, right?
Well, it is.
I love using big, juicy fruit in popovers, especially blueberries. These were frozen, and I have to say, I really prefer it that way. Since they are frozen going into the oven, they don’t get overly cooked in the short amount of time they are baking. That results in a pop of flavor when you bite into one, and I love that. Just be sure to chew with your mouth closed. Not that you don’t.
Much.
Ingredients
- 3 eggs
- 1 cup milk
- 1 cup All Purpose Flour
- 5 Tbsps sugar
- 1/4 teaspoon ginger
- pinch salt
- 2 teaspoons vanilla
- 1/4 cup Oats (I used Coach's)
- 3 Tablespoons Butter
- 3/4 cup frozen blueberries (or as desired)
Instructions
- Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
- In medium bowl, beat the eggs with the milk, vanilla, spices and sugar, then whisk in the flour and oats. Pour the batter into the butter filled cups, then evenly add a few berries to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with favorite syrup. Serve and enjoy!
Notes
These can be served with maple syrup, blueberry syrup, or any syrup you prefer. It is also great with a cream cheese glaze.
I’ll be sure to Facebook and tweet once I get my news, good or otherwise…so be sure to follow me on one or both (Both!) if you want to be kept in the loop!
Fingers CROSSED!
{ 12 comments… read them below or add one }
Fingers crossed for you Susan. Also, what temp do you preheat the oven to? The recipe only says to lower to 350 after a few minutes. Thanks for all you do, I am going to try popovers one of these days. Do you know if the Ikea pan would be considered mini or large?
So sorry, it’s 375! Not sure what the IKEA pan looks like…but if it has 6 holes, it is large. 12 is mini.
The Ikea pan has 12 holes and it’s not labeled as a popover pan, but it isn’t a traditional muffin pan. The cavities are skinnier & a bit deeper than a muffin pan. I eye the pan every time I go into Ikea, which is every 3 months.
Fingers crossed over here too! And mmm, blueberry oatmeal sounds like a breakfast dream!
These sound wonderful, I can just imagine the pops of blueberry! YUM! Yet again, I pinned another one of your popover recipes, can’t wait for blueberry season!
Love this idea for a fun, sweet, popover!
Was wondering if you used old fashioned oats or instant? Or if it really matters either way
I used Instant, but I’ve used OF as well – about the same difference.
Just took these out of the oven and they are FANTASTIC! Kidlets have yet to try them, but with a bit of maple syrup, they are sure to be a hit! So happy to have a new EASY recipe for breakfast and can’t wait to try some variations.
Do they come out like regular popovers…crunch on the outside????
Can you hold them in your hand?
Looks fabulous and I’m sure it tastes even better. Thanks.
Hi! I prefer mine soft and bready, versus cruncy, but yes – if you baked these about 5 additional minutes, you’ll get the crunch you are looking for!
Baking these now. Left out the ginger. Winging it without popover pan, but I think they’ll still turn out. They are smelling divine! Thanks for the recipe!