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.
- 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)
- 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!
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!