The Better Blue (now in time for March Madness)

There is something comforting about biting into a hot popover that has been slathered in butter (mmm, butter). We've not come across anything that has the texture of these little goodies (if you know of something, please share, we dig the texture), so they're really not to be missed.

Instead of giving you a basic popover recipe, we’re going to go above and beyond and give you a recipe for (pause here for drum roll) blueberry popovers! (come on, we’re not the only ones excited about this, right?)

These are a nice alternative pancakes, or muffins for a special breakfast.  They also aren't as difficult as they look (BONUS).  If your popovers don't 'pop', don't be discouraged, they still taste great!!

Blueberry popovers:

2 eggs
1 c. milk
1 c. sifted all purpose flour
1/2 tsp. salt
1 Tbsp. vegetable oil
1/2 c. fresh blueberries, tossed with 1/2 Tbsp. sugar
butter for greasing pans

Preheat oven to 475. Grease muffin tins (or some variation) heavily with butter.

In a blender combine eggs, milk, flour and salt. Blend for 90 seconds. Add oil and blend for another 30 seconds. Stir in blueberries.

Fill your greased muffin tins, just over 1/2 full.

Bake at 475 for 15 minutes. Reduce oven temperature to 350, and continue baking for another 25-30 minutes more (see notes for further baking options).

Let popovers cool slightly (not completely) in tins. If they do not slip out easily, run a knife around the edge and work them out.

Enjoy these with the above mentioned slathering of butter. Or, if you want an extra special treat, drizzle on some maple or blueberry syrup and a sprinkling of powdered sugar.

Notes:

- You can make this a basic popover simply by omitting the blueberries.

- If fresh blueberries aren't an option, grab a bag of frozen, and just defrost and blot dry before using

- You can opt to grease with oil, but we do find that they stick a whole lot less if you use butter.

- If you have empty muffin tins before baking, fill them half way with water. This helps to promote even baking.

- Try not to bang around too much.  These puppies fall fairly easily.  On those same lines, don't be tempted to peek in the oven until close to the end of cooking time.

- We like ours a little eggy (for lack of a better word) in the middle, so we tend to undercook them slightly. If you like a dryer popover, at the end of the cooking time turn the heat off and leave them in the warm oven for an extra few minutes.

- if you don't plan on eating these right away, poke a hole in the top to let some of the steam escape. Don't worry about this step if you plan on consuming these right away (we've never actually done this step...shh, don't tell)

- This recipe easily doubles (which we did).