3 tablespoons butter, cut into 6 equal-sized pieces
1 cup whole milk
3 eggs, beaten
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup fresh blueberries
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/4 cup confectioners’ sugar, or to taste
1 lemon, halved
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.
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.