Easy Blueberry Cruffins Recipe

Meet the blueberry cruffin: the flaky, buttery child of a croissant and a muffin that no one asked for but everyone will absolutely eat with both hands. It’s got croissant layers, muffin shape, blueberry pockets, and that “I baked something fancy” energy without actually doing anything hard. If you’ve got a muffin tin and a pulse, you can make these. They look like a bakery flex and taste like summer vacation—minus the sand in your shoes.

I served these to my crew on a Saturday, and my husband asked if I picked them up from “that fancy place with the plants in the pastries.” Thank you, store-bought dough. Meanwhile, my oldest announced they were “breakfast cupcakes” and licked the glaze off the tops like a raccoon in a sugar fog. The toddler ate exactly three blueberries and hurled the rest of the cruffin to the dog, who now thinks I bake exclusively for him. I do not. But I understand the confusion.

Time-Saving Hacks

– Use store-bought puff pastry or crescent dough. Will a French chef cry? Possibly. Will you? Only happy tears.
– Don’t thaw puff pastry on the counter and forget it for three hours. If you did, pop it back in the fridge for 10 minutes and pretend that was on purpose.
– Roll in a little sugar and lemon zest right on the cutting board. No bowl. The board will survive, probably.
– Line the muffin tin with parchment strips you can use as handles. Or just spray it like it owes you money.
– Frozen blueberries straight from the bag = less juice mess. Toss with a teaspoon of flour so they don’t vertical-slide to the bottom.
– Skip the glaze and dust with powdered sugar. Fast, cute, no sticky bowl to wash. You’re welcome.

Serving Ideas

– Morning: coffee so strong it files your taxes for you. Or tea if you’re feeling gentle and mysterious.
– Afternoon: a dollop of yogurt and extra berries, so it feels “balanced” while it’s absolutely dessert.
– Brunch: serve with mimosas if the kids woke up before sunrise. Splash of OJ for “health.”
– Dessert: warm cruffin + vanilla ice cream. Whisper the word “à la mode” and suddenly you’re classy.
– On the go: wrap one in a napkin and pretend you’re strutting out of a bakery in Paris, not your minivan.

What to Serve It With

– Crispy bacon or breakfast sausage for salty balance (science).
– Soft-scrambled eggs with chives so you look like you planned a menu.
– Fruit salad with citrus—grapefruit or orange wakes up the blueberries.
– A lemony yogurt dip: Greek yogurt + honey + lemon zest = breezy side situation.
– Strong coffee, cold brew, or chai. If it’s after noon, a cheeky Prosecco works too.

✔Tips & Mistakes

– Don’t overfill with blueberries. Cute idea, soggy bottom. Aim for a light sprinkle per roll.
– Roll the dough tighter than your budget. Loose rolls unspiral and audition for modern art.
– Grease or line that muffin tin like your life depends on it. Sugar + heat = glue.
– Let them rest 5 minutes before removing. I know. I hate waiting too. Your fingers will thank me.
– Lemon zest is the secret handshake. It makes the blueberries pop and everyone asks for the “recipe.”
– If using crescent dough, pinch those seams shut like you mean it or the berries will stage an escape.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 1 day in a loosely covered container so they don’t sog out.
– Fridge: up to 3 days; rewarm at 300°F for 6–8 minutes to revive the flake.
– Freezer: wrap individually and freeze up to 1 month. Reheat from frozen at 325°F for 10–12 minutes.
– Glaze after reheating, not before, unless you’re into sticky sleeves.

✔Variations and Substitutions

– Dough: Puff pastry, crescent dough, or even canned biscuit dough in a pinch (more bready, still delicious).
– Fruit: Swap blueberries for raspberries, blackberries, or chopped strawberries. Frozen works—don’t thaw.
– Flavor: Add cinnamon sugar, cardamom, or a vanilla bean scrape if you’re fancy-fancy.
– Citrus: Lemon zest is classic; try orange for creamsicle vibes.
– Fillings: A swipe of cream cheese, lemon curd, or blueberry jam under the berries for extra drama.
– Toppings: Powdered sugar snow, quick lemon glaze, or a crumble if chaos is your brand.
– Sweetener swaps: Sugar ↔ honey or maple. Or skip glaze and call it “lightly sweet.” Deconstructed wellness!

Frequently Asked Questions

Easy Blueberry Cruffins Recipe

Buttery, flaky cruffins swirled with blueberry jam and fresh berries, finished with a dusting of powdered sugar. Perfect for an easy weekend bake using store-bought puff pastry.

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Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 sheet puff pastry thawed
• ▢ 4 tablespoon unsalted butter softened
• ▢ 0.5 cup granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.13 teaspoon fine salt
• ▢ 0.75 cup blueberry jam
• ▢ 1 cup fresh blueberries patted dry
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon lemon zest from 1 lemon
• ▢ 0.25 cup powdered sugar for dusting
• ▢ nonstick cooking spray for the muffin tin

Instructions

Preparation Steps

• Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin with nonstick cooking spray.
• In a small bowl, mix the granulated sugar, ground cinnamon, and salt. In another bowl, stir together the blueberry jam, vanilla extract, and lemon zest. Pat blueberries dry with paper towels.
• Working with one puff pastry sheet at a time on a lightly floured surface, roll it to about 10x12 inches.
• Spread 2 tablespoons softened butter over the sheet in a thin, even layer. Sprinkle half of the cinnamon sugar evenly over the butter.
• Dollop on half of the blueberry jam mixture and spread gently into a thin layer, leaving a 0.5-inch border. Scatter half of the blueberries evenly over the surface.
• Starting from a long edge, roll the pastry into a tight log. Trim the ends if needed, then cut the log into 6 equal pieces. Place each piece, spiral side up, into the prepared muffin cups.
• Repeat with the second puff pastry sheet and remaining butter, cinnamon sugar, jam mixture, and blueberries to make 12 cruffins total.
• Bake for 20 to 24 minutes, until puffed and deep golden brown. If browning too quickly, tent loosely with foil for the last few minutes.
• Cool in the pan for 5 minutes. Run a thin knife around edges to release, transfer to a rack, and dust with powdered sugar. Serve warm.
• Storage: Keep leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Rewarm at 300°F for 5 to 8 minutes.

Notes

For cleaner layers, avoid overfilling with jam and berries. You can swap blueberry for raspberry or strawberry jam, and add a pinch of cardamom for a bakery-style twist.