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.