3 tablespoons butter cut into 6 equal-sized pieces
0.3 cup confectioners' sugar to taste
3 eggs beaten
1 cup flour all-purpose
1 teaspoon ground cinnamon
1 optional: lemon halved
1 teaspoon vanilla extract
1 tablespoon sugar white
1 cup milk whole
Equipment
bowl
oven
whisk
muffin liners
muffin tray
Directions
Preheat oven to 375 degrees F (190 degrees C).
Put a piece of butter into each of 6 large muffin cups.
Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl.
Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers.
