Easy Blueberry Cruffins Recipe

I’m calling this the Easy Blueberry Cruffins Recipe because life is short, mornings are chaotic, and yes, I will buy a few shortcuts so I can pretend I made something artisanal. Think flaky, buttery layers rolled up like a croissant had a baby with a muffin, jammed with bright blueberry jam that makes your kitchen smell like you definitely did something impressive. Try it because it’s show-off worthy, alarmingly easy if you use the right cheats, and because crumbs are the only acceptable leftover evidence of brunch success.

The first time I made these, my husband thought “cruffin” was a breakfast-themed insult and tried to hand one to the dog. The kids declared them “too pretty to eat” for approximately 12 seconds, then turned savage. I dropped the pan trying to pose for a hero shot and inventively turned the floor into a garnish. Spoiler: I still served them. I also learned that the blue stain on the ceiling is a blueberry thing and not witchcraft.

Time-Saving Hacks

– Use store-bought puff pastry or croissant dough. Yes, it’s cheating. Yes, I’ll take that win.
– Frozen blueberries save time and still taste like you tried. Thaw slightly so they don’t explode inside the dough.
– Line the muffin tin with paper liners or silicone cups—less scrubbing, more life.
– Make the filling in a microwave-safe bowl if your stove and patience are having a fight. Ten seconds at a time until thick.
– Bake on a sheet pan so you can slide multiple tins in and call it multitasking.
– To avoid extra bowls, measure butter straight from the wrapper and scrape the jam back into the jar like a professional swamp cleaner.

Serving Ideas

– Serve hot with coffee. If the kids drove you nuts, add wine. We don’t judge.
– Dollop with mascarpone or lemon ricotta for the “I woke up like this” effect.
– Dust with powdered sugar and pretend you meant to do it that artisan way.
– For a decadent brunch, add a scoop of vanilla ice cream—yes, at breakfast. Live dangerously.
– Keep it simple: hand one to your neighbor and feel smug.

What to Serve It With

– Strong coffee or a latte for the non-sparkling morning.
– Black tea or a citrusy Earl Grey for the people who drink feelings slowly.
– Champagne or prosecco for brunches where you’re trying to justify pastry and poor life choices.
– Fresh fruit salad if you want to pretend you’re healthy.

✔Tips & Mistakes

– Tip: Chill the dough if it gets too warm. Warm dough is a sticky lopsided mess.
– Mistake: Don’t overfill — blueberries expand and will stage a breakout.
– Tip: Brush with a little egg wash for a shiny finish. Worth the extra spoon.
– Mistake: Using a pan that’s too small will make things sad and uneven. Yes, this pan is too small. No, I won’t wash fewer dishes.
– Tip: If your layers don’t separate, you probably folded like you were folding a towel. More butter, more layers, less existential folding.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For best results, warm gently in a toaster oven for 5 minutes to revive flakiness. Freeze individually wrapped cruffins and reheat from frozen for about 10–12 minutes at 350°F.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try lemon zest in the filling, almond paste for a frangipane twist, or swap blueberries for apple-cinnamon if you’re feeling autumnal. Use gluten-free puff pastry if needed—tastes like victory.

Frequently Asked Questions

Easy Blueberry Cruffins Recipe

A delightful blend of muffins and croissants filled with fresh blueberries.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.5 cup Granulated Sugar
• ▢ 2 cups All-Purpose Flour
• ▢ 0.5 cup Unsalted Butter Melted
• ▢ 1 cup Blueberries Fresh or frozen
• ▢ 1 tablespoon Baking Powder
• ▢ 0.5 teaspoon Salt

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• In a large bowl, mix the flour, sugar, baking powder, and salt together.
• Add the melted butter and mix until combined, then gently fold in the blueberries.
• Pour the batter into a greased muffin tin and bake for 25-30 minutes.
• Let cool for a few minutes before serving.

Notes

Serve warm with a sprinkle of powdered sugar on top!