Blueberry Popovers - NorthWest French

3 Tbsp Butter, cut into (6) 1/2 Tablespoon pieces
3 Large Eggs, Room Temperature
1 Cup Whole Milk, Room Temperature
1/2 tsp Salt
2 Tbsp Sugar
1 tsp Vanilla
1 Cup Flour
1½ Tbsp Butter, Melted
Fresh or Frozen Blueberries - about 1/2 cup - or enough for 8-10 berries per popover
Powdered Sugar for dusting and serving

In a blender or large NutriBullet, combine the Eggs, Milk, Vanilla, Salt, and Sugar. Blend for about 30-45 seconds, until light and frothy.
Add the Flour. Blend for 10-20 seconds, until well combined.
Add the Melted Butter. Blend about 10 seconds until combined.
Let batter sit at room temperature for at least 30 minutes (up to an hour). This resting period is key to perfect popovers.
While batter is resting, preheat the oven to 450℉ (425℉ convection). About 10 minutes before you plan on cooking your popovers, place your popover pan into the oven to preheat.
After pan and oven are preheated, pull the pan out and add 1/2 Tablespoon butter to the bottom of each popover section of the pan. Place it back in the oven for about a minute to melt the butter.
Remove heated pan with melted butter. Spray each popover section of the pan with non stick spray.
Fill each section about halfway with the rested batter.
Top each popover with 8-10 berries.
Pop the popovers into the preheated oven. Bake for 20 minutes - KEEP THE OVEN DOOR CLOSED DURING BAKING.
After the first 20 minutes, keeping the door closed, adjust the oven temperature down to 350℉. Continue to bake for another 15-20 minutes until fully puffed, crisp, and golden.
With the Butter and Nonstick Cooking Spray, the popovers should easily release from the pan. Remove to a tray or individual plates. Dust with Powdered Sugar. Enjoy!