Blueberry Crescent Roll Muffins
These Blueberry Crescent Roll Muffins are a delightful treat, combining the flaky texture of crescent rolls with a creamy blueberry filling. Perfect for breakfast or a snack, these muffins are easy to make and bursting with flavor. Topped with a sweet glaze, they are sure to impress family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 8 oz refrigerated crescent seamless sheet
- 2 tablespoons unsalted butter, melted
- 4 oz cream cheese, softened
- ½ cup blueberries (plus extra for topping)
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 1 egg yolk
- ½ cup powdered sugar
- 1 tablespoon milk (or more if needed)
Instructions
- Preheat your oven to 375°F (190°C) and generously brush a cupcake pan with melted butter.
- Unroll the crescent dough sheet on parchment paper and seal the perforations if using regular crescent rolls.
- In a bowl, combine softened cream cheese, sugar, and vanilla extract. Mix in the egg yolk until smooth.
- Spread the cream cheese mixture evenly over the dough and scatter ½ cup of blueberries on top.
- Roll the dough from the wider side into a log and slice into 8 pieces.
- Arrange the slices in the buttered pan, brush the tops with melted butter, and add extra blueberries if desired. Bake for 18-20 minutes or until golden brown.
- Let the muffins cool in the pan for 5-10 minutes before removing. Mix powdered sugar with milk for the glaze and drizzle over the muffins.
Nutrition
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg