Blueberry Cruffins bring warm-weather flavor to the classic cruffin recipe. Using crescent roll dough and blueberry pie filling – these are AMAZING!
Blueberry cruffins are a type of pastry that combines the flavors of a croissant and a muffin, with a blueberry filling. Making them is easy and everyone loves them.
We are on a cruffin kick around here. Or original cruffins are always such a hit with everyone who tries them. Make these blueberry cruffins for Mother’s Day brunch, Easter Sunday, bridal showers, baby showers, holiday parties, potlucks, and so much more.
I guarantee that everyone will be asking you for the recipe. They are simple to make, but no one has to know you didn’t slave away in the kitchen all day.
If you love blueberries – these are a must-make!
Frequently Asked Questions About Blueberry Cruffins
What is a Cruffin?
A cruffin is a pastry that combines the flaky texture of a croissant with the shape and size of a muffin. This hybrid pastry is baked in a muffin tin and has a flaky, buttery texture similar to that of a croissant.
Cruffins are typically filled with various sweet or savory fillings, such as jam, cream, chocolate, or cheese. The pastry was created in San Francisco in 2014 by a bakery called Mr. Holmes Bakehouse and has since become a popular pastry around the world.
What is the origin of blueberry cruffins?
The exact origin of blueberry cruffins is unclear, but it is believed to have originated in North America in the early 2010s as a hybrid pastry that combines the flavors of a croissant and a muffin.
Blueberry Cruffin Ingredients
- crescent roll dough
- blueberry pie filling
- granulated sugar
Can you use frozen blueberries for blueberry cruffins?
Yes, frozen blueberries can be used for blueberry cruffins if you are using them to make your own pie filling. First, you want to thaw them before using them to prevent excess moisture from accumulating in the pastry.
Can I use Homemade Pie Filling?
Yes – absolutely! I have a great recipe for homemade blueberry pie filling that you can use for this recipe. You can, of course, use the canned stuff as I did here. It is a great time-saver.
How to Make Blueberry Cruffins
- Preheat the oven to 400 degrees.
- Lightly grease 8 well os a muffin tin. Set aside.
- First, use a small rolling pin, and roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are blended back together.
- Spread a thin layer of the blueberry pie filling onto the rolled crescent roll sheets.
- Starting on the long end of the rectangle, roll up the dough into a log.
- Cut the dough in half, giving you shorter logs.
- Next, cut each of those logs in half, lengthwise – exposing the inner layers of the logs. This will be messy and the filling will seep out – this is fine.
- Repeat with the second sheet. When you finish, you should have 4 pieces out of each sheet.
- Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This lets all those layers be visible when they are baked. You can gently stretch the dough during this process.
- Place each rolled piece in the greased muffin tin.
- Sprinkle the tops of each cruffin with a little bit of the granulated sugar.
- Bake for 17-20 minutes – rotating halfway through.
- Remove from the oven. Immediately remove the cruffins from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.
- Roll each cruffin in the granulated sugar and place them on a plate or cooling rack to come to room temperature.
- Store at room temperature in an open container. Closing them into an airtight container will make them sweat and the sugar will become moist and they will lose the texture that makes them great.
Kitchen Items Needed
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Pastry brush
- Muffin tin
- Plastic wrap or an airtight container for storage
- Oven mitts or pot holders
- Cooling rack
- Dough Scraper
More Cruffin Filling Flavors
Try these other filling flavors that can be used for cruffins.
- chocolate
- Nutella
- cream cheese
- fruit preserves
- strawberries
- raspberries
Can Cruffins be Made with Homemade Dough?
We like to use canned refrigerator crescent roll dough to save time. You can use homemade dough if you like.
We recommend trying these with our 2-ingredient Pizza Dough because it is also quite simple to make. When making that dough to use in this cruffin recipe, you will need to reduce the quantity of the ingredients. Make 1/4 of that recipe.
What to serve with Blueberry Cruffins
Blueberry cruffins are a versatile pastry that can be served with a variety of accompaniments depending on personal taste and occasion. Here are some ideas:
- Coffee or tea: Blueberry cruffins make a great breakfast or brunch item, and are a perfect match for a hot cup of coffee or tea.
- Whipped cream: A dollop of whipped cream on top of a warm blueberry cruffin is a delicious and indulgent addition.
- Lemon curd: The tangy and zesty flavor of lemon curd pairs well with the sweetness of blueberries.
- Vanilla ice cream: Served warm with a scoop of vanilla ice cream for a decadent dessert.
- Fresh berries: Fresh blueberries or other berries add extra flavor and texture.
- Honey: A drizzle of honey on top of a warm blueberry cruffin is a simple yet delicious way to add sweetness.
Overall, blueberry cruffins are a versatile pastry that can be enjoyed on their own or paired with a variety of accompaniments depending on personal preference.
Storage
Blueberry cruffins are best enjoyed fresh and warm out of the oven, but they can also be stored for later consumption. Here are some tips for storing blueberry cruffins:
- Room temperature: Store at room temperature for up to 2 days. Make sure to store them in a cool, dry place away from direct sunlight. I don’t recommend using an airtight container. This makes the cruffins absorb the granulated sugar and they get soggy.
- Refrigerator: Store in the refrigerator for up to 5 days. Place them in a container or wrap them in plastic wrap to prevent them from drying out.
- Freezer: Freeze for up to 3 months. Place them in an airtight container or wrap them tightly in plastic wrap, then place them in the freezer. When ready to eat, let them thaw at room temperature for a few hours or reheat them in the oven at 350°F for 5-10 minutes until warmed through.
You might need to pop them in the oven for a couple of minutes if they get soggy. Once they are hot and no longer moist, remove them and immediately roll them in more granulated sugar to give them the outer crust that makes cruffins so great.
Expert Tips and Tricks for Making the Best Blueberry Cruffins
- Use a muffin tin: To get the signature cruffin shape, use a muffin tin to shape the dough circles. This will help the dough to rise and bake evenly, resulting in a perfectly flaky and crispy pastry.
- Use high-quality blueberry pie filling: Use fresh, high-quality filling. If using frozen blueberries, make sure to thaw them first and drain off any excess liquid.
- Brush with egg wash: Brushing the tops of the cruffins with egg wash before baking will give them a beautiful golden brown color and a shiny finish.
- Serve warm: Blueberry cruffins are best enjoyed warm and fresh out of the oven. If serving later, reheat them in the oven at 350°F for 5-10 minutes until warmed through and crispy.
- Grease the muffin pan well to prevent sticking.
- Try these in the cup of the popover pan.
- Work on one tube of dough at a time, finishing the first half of the dough and then open the next one so it doesn’t dry out while you work.
- Roll the cruffins in the sugar while they are warm and then again before serving to give them that gorgeous appearance.
- Use a pasta roller for cutting or a pastry cutter. You can also use a very sharp knife, but only if you are working on a cutting board.
- Divide the pie filling equally and spread it out using an offset spatula or firm rubber spatula.
If you love this easy Blueberry Cruffins recipe, you’re going to love these other blueberry recipes too. Please click each link below to find the easy, printable recipe!
More Cruffin Recipes to Try
Easy Cruffin Recipe – the original
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Blueberry Cruffins
Ingredients
- 2 tubes crescent roll dough
- 10 ounces blueberry pie filling
- 1 cup granulated sugar
Instructions
- Preheat the oven to 400 degrees.
- Lightly grease 8 wells of a muffin tin. Set aside.
- Using a small rolling pin, roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are blended back together.
- Spread a thin layer of the blueberry pie filling onto the rolled crescent roll sheets.
- Starting on the long end of the rectangle, roll up the dough into a log.
- Cut the dough in half, giving you shorter logs.
- Then cut each of those logs in half, lengthwise – exposing the inner layers of the logs. This will be messy and the filling will seep out – this is fine.
- Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.
- Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked. You can gently stretch the dough during this process.
- Place each rolled piece in the greased muffin tin.
- Sprinkle the tops of each cruffin with a little bit of the granulated sugar.
- Bake for 17-20 minutes – rotating halfway through.
- Remove from the oven and immediately remove the cruffins from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.
- Roll each cruffin in the granulated sugar and place them on a plate or cooling rack to come to room temperature.
- Store at room temperature in an open container. Closing them into an airtight container will make them sweat and the sugar will become moist and they will lose the texture that makes them great.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Shaun says
Would puff pastry dough work well in this recipe instead of the crescent dough?
Gina Kleinworth says
I have not tried the puff pastry in this version – however I did try it with my original cruffins. It comes out crispier and I would say you need to bake for less time, and watch them a bit more closely. Think churro texture vs a doughy- cinnamon roll texture.
Christy says
Love this recipe. Super easy to make. I ended up using raspberry instead of blueberry and a powdered sugar glaze.
Mary Sandahl says
Can I use fresh blueberries?
Gina Kleinworth says
I haven’t tried it. You’d probably have to add a layer of butter and sugar along with the blueberries. They would be too dry without something to replace the pie filling.