Description
These Blueberry Crescent Cream Cheese Muffins combine creamy filling with sweet blueberry compote and flaky crescent dough. Ideal for breakfast or a snack, they’re easy to make and perfect for families or gatherings.
Ingredients
2 cans refrigerated crescent roll dough
2 cups blueberries
1 cup sugar
1 tablespoon lemon juice
Zest of 1 lemon
4 oz cream cheese (softened)
1/4 cup sugar
1 egg yolk
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 175–180°C (350°F) and line a muffin tin with liners.
In a saucepan, combine blueberries, 1 cup sugar, 1 tbsp lemon juice, and lemon zest. Cook until blueberries break down and mixture thickens. Cool.
In a bowl, mix cream cheese, 1/4 cup sugar, egg yolk, 1/2 tsp lemon juice, and vanilla until smooth.
Unroll crescent dough triangles and press into muffin tin cups, forming bases and sides.
Fill each cup with a spoonful of cream cheese filling, then add cooled blueberry mixture. Optionally top with a small dough piece.
Bake for 12–15 minutes until golden brown.
Notes
For a sweeter filling, increase sugar by 1-2 tbsp.
Store in an airtight container at room temperature for 1 day or refrigerated for 2–3 days.
Substitute fresh blueberries with frozen if needed.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American