Easy Popovers with Blueberry Basil Butter – Recipe and Image Courtesy of Strawberry Blondie Kitchen
Prep Time: 35 Minutes
Servings: 6
Ingredients:
Classic Popovers
- 4 tablespoons Minerva Dairy Unsalted Butter, melted, slightly cooled and divided
- 1 1/3 cup Milk, room temperature
- 4 large Eggs, room temperature
- 1 1/3 cups All purpose flour
- 1/2 teaspoon Salt
Blueberry Basil Butter
- 1/2 cup Blueberries
- 1/2 cup (8 tablespoons) Minerva Dairy Unsalted Butter
- 3 tablespoons Fresh Basil, chopped
- 1 tablespoon lemon zest
Recipe Variations and Tips
- Add in some shredded cheese such as parmesan, swiss or gouda. If using cheese, fold in after you blend the flour and salt.
- Switch up the butter you use. Minerva Dairy also has a garlic herb butter that is phenomenal on these popovers, stirred in potatoes or on top of a sizzling steak!
- Or you could also make your own compound butter with these combinations; strawberry basil butter, blackberry thyme or maple syrup and bacon for a sweet and salty combo.
- Popovers are best served immediately when they’re hot and fresh.
- DO NOT, I REPEAT DO NOT OPEN THE OVEN! You will have deflated popovers.
Directions:
Classic Popovers
- Preheat oven to 425° and place popover pan or muffin tin into oven.
- Into a blender, add 3 tablespoons melted butter, eggs and milk and blend for 1 minute. Add in flour and salt and blend for an additional minute.
- Carefully remove popover pan from oven and grease with remaining tablespoon melted butter.
- Pour batter into cavities, about 3/4 full and place into oven.
- Bake for 20 minutes at 425°, then reduce heat to 350° and bake an additional 10-15 minutes or until golden brown. DO NOT OPEN THE OVEN!
Blueberry Basil Butter
- Place butter, blueberries, basil and lemon zest (if using) into a stand mixer bowl and beat until combined and blueberries are mashed.
- Place into an air tight container or wrap into saran wrap and place into the refrigerator until ready to use.
Strawberry blondie kitchen
