What happens when you combine the buttery layers of a crescent roll, the cozy feel of a muffin, and sweet juicy blueberries? Meet the Blueberry Cruffin - the dessert (or breakfast) you didn’t know you needed.
These Blueberry Cruffins are the latest spin on my original internet-famous Cinnamon Sugar Cruffins! I'll be posting even more delicious variations soon, based on all the reader requests, so keep checking back.
My favorite thing about these Blueberry Cruffins? They look and taste like you spent hours in the kitchen, but thanks to the use of canned crescent roll dough, they’re super quick and easy to make.
These little treats are perfect for brunch, dessert, or that mid-afternoon coffee break. Plus, the recipe makes a dozen, so there’s plenty to share… or not. No judgment here!
Helpful Tips
Seal the perforations: Crescent roll dough has those little dotted seams - be sure to pinch them together when rolling out the dough to create a seamless sheet of dough.
Roll tightly: When rolling the dough up into a log, keep it nice and snug. A loose roll could lead to uneven cruffins or ones that fall apart in baking.
Grease generously: Even with buttery dough, a well-greased muffin tin prevents sticking.
Variations to Try
Swap the fruit! Swap the blueberry preserves for raspberry, strawberry, or apricot for a fresh twist.
Cinnamon Sugar Cruffins: Spread butter and cinnamon sugar instead of preserves for a breakfast-friendly treat.
Lemon & Blueberry Cruffins: Add a drizzle of lemon glaze after baking for a zesty touch. The glaze from these poppyseed cookies would be perfect!
Savory Cruffins: Ditch the blueberries and fill with pesto, shredded cheese, or even ham for a savory version. Perfect for brunch!
More Sweet Treats
If you love these Blueberry Cruffins, be sure to check out these other delicious recipes:
Recipe
Blueberry Cruffins
Ingredients
- 3 cans crescent roll dough or canned croissant dough
- 2 - 3 tablespoons all-purpose flour for rolling the dough
- ¾ cup blueberry preserves
- ¼ cup fresh blueberries
- ¼ cup butter melted
- cooking spray
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12 cup muffin tray with cooking spray and set aside.
- On a lightly floured surface, roll each tube of crescent roll dough into a larger rectangle, making sure the perforations are stuck back together so they don’t open up while baking.
- Spread ¼ cup of blueberry preserves evenly over one of the dough rectangles. Layer another dough rectangle on top and spread another ¼ cup of blueberry preserves on top. Top with the final dough rectangle and spread the remaining blueberry preserves on top. Sprinkle the blueberries evenly over the preserves.
- Starting from the longer edge, roll the rectangle up tightly into a log shape. (See pictures if you need a visual!)
- Slice the log into 12 equal rounds, and place those into the prepared muffin tin.
- Brush each cruffin with a generous amount of melted butter.
- Bake in the preheated oven for 18-20 minutes, or until golden brown and cooked through.
- Cool and serve.
Faith
I love the original cruffins so had to try these too - so good. We made them for breakfast!