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Flaky crescent dough wrapped around a sweet cream cheese and blueberry filling, finished with a simple powdered sugar glaze — an easy, impressive bake for breakfast or dessert.
This recipe for Blueberry Crescent Roll Muffins landed in my regular rotation the first time I needed an easy, crowd-pleasing dish for a weekend brunch. I had a package of refrigerated crescent dough in the fridge and a stubborn block of cream cheese that needed saving — the combination of buttery dough, tangy-sweet cream cheese, and poppy bursts of blueberry made an immediate impression. The texture is a delightful contrast: the outer layers become lightly crisp and golden while the inside stays soft and slightly pillowy around the cream cheese pockets. Each bite offers a little tang from the cream cheese and a sweet, fruity note from the blueberries that makes these muffins feel both decadent and homey.
I discovered this method when experimenting with shaping crescent dough differently than the usual rolls. Rolling the dough into a log with the cream cheese spread and berries scattered across creates built-in filling pockets without complicated piping or pastry techniques. These are quick to assemble — about 10 minutes active work — and bake in 18–20 minutes, so they’re perfect for impromptu guests, holiday mornings, or packing as a sweet treat for a picnic. My kids loved helping place the berries on top, and friends always ask for the recipe when I bring them along to a potluck.
In my experience these have been the most-requested pastry at gatherings — people assume I spent hours making them. I love how they look on a platter: golden spirals with a shine of glaze and a few fresh berries on top. They travel well and reheat beautifully in a toaster oven for a quick midweek treat.
My favorite part of making these is how the kitchen fills with a warm buttery scent and the little blueberries that burst while baking. Guests always comment on the layers and cream cheese pockets — they make this feel like a made-from-scratch bakery item with minimal effort.
Store cooled muffins in a single layer in an airtight container at room temperature for up to 24 hours to preserve the flaky texture. If you need to keep them longer, refrigerate for up to 3 days — bring to room temperature or reheat gently in a 325 F oven for 8–10 minutes to restore flakiness. For freezing, wrap individual muffins in plastic wrap and place in a freezer-safe bag; thaw overnight in the fridge and reheat briefly. Par-baked rolls (baked 8–10 minutes) can be frozen and finished from frozen in a heated oven for a quick bake-and-serve option.
If you don’t have a crescent sheet, use a package of crescent triangles and press the seams together to form a rectangle — a rolling pin across the sealed seams helps create an even surface. Swap cream cheese with mascarpone for a milder, silkier filling, or use ricotta whisked with a tablespoon of powdered sugar for a lighter texture. For a dairy-free version, use a dairy-free spreadable cream cheese and a vegan crescent dough, but note the texture will vary. Try raspberries or chopped strawberries in place of blueberries — reduce sugar slightly for very ripe berries.
Serve warm with a light dusting of powdered sugar or the prepared glaze for a sweet finish. For brunch pairings choose tangy Greek yogurt, scrambled eggs, and a robust coffee or tea. These also work well as a dessert alongside vanilla ice cream or a scoop of lemon curd for contrast. Garnish with a few fresh mint leaves or a couple of extra blueberries for a pretty presentation.
This riff blends classic American pastry elements — refrigerated crescent dough and cream cheese — with the familiar blueberry, a quintessential fruit in U.S. baking. While not a traditional heritage recipe, the method borrows from rolled pastries and modern convenience-baking techniques that became popular in mid-20th-century American home cooking, emphasizing speed and accessibility without sacrificing comforting flavors.
In summer, use freshly picked berries for maximum flavor and visual appeal. For autumn, substitute diced apples sautéed with a teaspoon of cinnamon in place of the blueberries. Holiday adaptations include adding a tablespoon of orange zest to the cream cheese for a bright citrus note or folding in a pinch of cardamom for warmth.
To streamline mornings, make the filling and roll the log the night before; slice and cover the pan tightly, refrigerating until ready to bake. If assembling for a bake-ahead batch, par-bake the muffins for 8–10 minutes, cool, and freeze; finish baking from frozen when needed. Labeling containers with dates helps track freshness when freezing multiple batches.
These Blueberry Crescent Roll Muffins are simple yet show-stopping — a perfect example of how a few good-quality ingredients and a clever technique can produce something memorable. I hope this becomes a staple for your gatherings and lazy weekend breakfasts as it has for mine.
To slice the log without squashing it, use kitchen twine — it creates clean, even cuts and preserves the spiral.
Brush the muffin cups and tops with melted butter for a golden, glossy finish and easier release from the pan.
If the outer edges brown too quickly, tent loosely with foil midway through baking to prevent over-browning.
For a more stable filling, bring the cream cheese fully to room temperature so it blends smoothly with the sugar and yolk.
This nourishing blueberry crescent roll muffins recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — you can assemble the logs, wrap tightly, and refrigerate up to 24 hours before slicing and baking. For longer storage, freeze unbaked slices on a tray, then transfer to a bag and bake from frozen with a few extra minutes in the oven.
Use fresh blueberries for best texture; if using frozen, keep them frozen until assembly and expect an extra 2–4 minutes of baking time.
This Blueberry Crescent Roll Muffins recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat oven to 375 F. Generously brush a standard 8-cup muffin tin with melted butter and set aside.
Unroll the crescent sheet on parchment. If using perforated crescent triangles, press seams firmly to form a rectangle so the filling stays inside.
Beat softened cream cheese with sugar, vanilla, and the egg yolk until smooth and spreadable.
Spread the cream cheese mixture evenly over the dough, leaving a narrow border. Scatter 1/2 cup blueberries across the filling, pressing a few into the mixture.
Roll the dough into a log from the wider side. Use an 8-inch length of kitchen twine underneath the log and pull to slice into 8 even rounds without crushing the dough.
Place each spiral into the prepared muffin cups, brush with melted butter, and top with a couple of extra blueberries if desired.
Bake 18–20 minutes until golden and set, adding a few extra minutes if using frozen berries. Cool 5–10 minutes in the pan before removing.
Whisk powdered sugar with milk until pourable. Drizzle over slightly cooled muffins and serve warm or at room temperature.
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This recipe looks amazing! Can't wait to try it.
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