Blueberry Crescent Roll Muffins are a delicious and easy muffin recipe with blueberries, cream cheese, refrigerated crescent roll dough, and sweet glaze. Making these delicious rolls in muffin form takes less than 30 minutes! The best part is you can use fresh or frozen blueberries so you can make these all year round.
However, you can have these delicious blueberry roll muffins as a dessert, but they are totally acceptable as breakfast, too. These are my new favorite comfort food.
I’m totally obsessed with recipes that start with refrigerated crescent roll dough. The possibilities are endless. Premade dough always saves time in the kitchen. And all of these recipes are equally good for dessert but for breakfast, too.
As I said, making these delicious rolls in muffin form takes less than 30 minutes!
You can use fresh blueberries, but frozen works just fine, too. If using frozen blueberries do not thaw them before using.
To make the cream cheese mixture, simply mix cream cheese with sugar and vanilla extract. Add one egg yolk, then mix well to combine.
Brush standard cupcake pan with melted butter generously and set aside.
Next, unroll the dough on a sheet of parchment paper. If using crescent roll dough, not crescent dough seamless sheet, pinch to seal the perforation. Spread the cream cheese mixture over the dough. Scatter the blueberries over the filling.
Starting from the wider side, roll the dough into a log. Slice the log into 8 pieces.
The log is soft, so you can slice it with a serrated knife, but to keep the round shape of the dough I suggest you use a string. Take about an 8″ piece of string, lay it under the log and wrap it around the dough, pulling it tight until it cuts through the dough making a perfect cut roll.
Arrange rolls in a buttered pan, then brush each roll with melted butter on top. You can add a few blueberries on top of each muffin.
Bake 18 to 20 minutes in preheated oven at 375 F. If using frozen blueberries it can take a few more minutes to bake.
When the rolls are slightly cooled, remove them from the pan and drizzle with the glaze.
Blueberry Crescent Roll Muffins are a delicious and easy muffin recipe with blueberries, cream cheese, refrigerated crescent roll dough, and sweet glaze.
Ingredients
2 Tablespoons unsalted butter-melted
8oz. refrigerated crescent seamless sheet
4oz. cream cheese-softened
1 teaspoon vanilla extract
1/4cup sugar
1 egg yolk
1/2cup blueberries (plus more for topping)
For the Glaze:
1/2cup powdered sugar
1 tablespoon milk (or more if needed)
Instructions
Preheat the oven to 375 F. Brush cupcake pan with melted butter generously and set aside. You’ll have 8 rolls.
On a sheet of parchment paper unroll the crescent dough sheet. If using crescent rolls, seal the perforation to make a large rectangle.
Mix softened cream cheese with sugar and vanilla, then mix in egg yolk. Spread the mixture over the dough.
Scatter about 1/2 cup blueberries over the cream cheese.
Starting from the wider side, roll the dough into a log. Slice the log into 8 pieces. The log is soft, so you can slice it with a serrated knife, but to keep the round shape of the dough I suggest you use a string. Take about an 8″ piece of string, lay it under the log and wrap it around the dough, pulling it tight until it cuts through the dough making a perfect cut roll.
Arrange rolls in a buttered pan, then brush each roll with melted butter on top. You can add a few blueberries on top of each muffin.
Bake 18 to 20 minutes in preheated oven at 375 F. If using frozen blueberries it can take a few more minutes to bake.
Coo 5-10 minutes in the pan then gently remove from the pan.
To make the glaze stir milk and powdered sugar. If it is too thick add more milk, if it’s too thin add more powdered sugar. Spoon over the muffins.
