Blueberry Cruffins will be your new favorite blueberry treat made with fresh blueberries rolled into crescent roll dough sheets and baked to a golden brown. Each cruffin is layer after layer of soft dough bursting with blueberries in every bite! Once you see how fun and delicious they are to eat, be sure to also try my Cinnamon and Sugar Cruffins. Should you want to make from-scratch Cinnamon Sugar Cruffins, I have that recipe as well!
What Is A Cruffin?
Most of us have enjoyed a blueberry muffin, but what is a blueberry cruffin? It’s a cross between a croissant and a muffin. In this recipe, crescent roll dough is used as a convenient substitute for croissant dough, making it accessible for anyone to make without the need for homemade dough. The dough is rolled up with blueberries and sugar, creating layers of sweetness in each bite. Blueberry cruffins can be enjoyed in various ways, whether as a grab-and-go breakfast, a snack paired with coffee or tea, or even served as a dessert. I also have Apple Butter Cruffins, Carrot Cake Cruffins, and Chocolate Peppermint Cruffins you will love!
Ingredients & Substitutions
Dough: Cruffins are a delectable treat using store-bought crescent roll dough in sheet form. If you have the dough with perforations, no worries – just pinch the seams together to create a seamless sheet. However, if you prefer to make the dough from scratch, I will give you a couple of recipes you can try next.
Butter: Soften the unsalted butter to spread over the three sheets of dough.
Sugar: To enhance the sweetness of the blueberry cruffins, sprinkle a generous amount of granulated sugar over the dough before baking. This will create a delightful sugary crust that adds an extra layer of flavor.
Blueberries: Chop the fresh blueberries before sprinkling them over the dough. If using frozen blueberries, first, let them thaw. Then, drain them to get rid of as much excess moisture as possible.
Can I Make the Dough From Scratch?
Sure! If you want to make your own dough for these blueberry cruffins, there are a couple of options. You could check out my from-scratch Cruffin Recipe. Or, use the dough that I make for my Pumpkin Puff Pastry .
Can I Make Cruffins with Puff Pastry?
Yes! If using puff pastry sheets, you can use 3 sheets (equivalent to 1 1/2 boxes) that have been thawed according to the package instructions. This will yield 12 delicious cruffins. However, please note that the baking instructions will be slightly different. When using puff pastry sheets, follow the instructions provided for filling, rolling, and cutting the dough. Once prepared, place the rolled dough in a prepared muffin tin and bake at 400°F for approximately 24 minutes (or until golden brown and fully cooked in the center).
Can I Make Mini Blueberry Cruffins?
Yes, you can certainly make these into mini blueberry cruffins. With each sheet of crescent roll dough, instead of making 4 cruffins, you will make 8 (for a total of 24 if using all three sheets of dough). Cut each log in half (like the original), and then cut in half again, for 4 small ‘logs’ of dough. Cut each small log in half lengthwise for a total of 8. Roll as directed and place into the prepared mini muffin tin. Bake for 18 minutes at 350°F.
How To Store Blueberry Cruffins
Blueberry Cruffins should be stored in an airtight container. They will last for up to 3 days at room temperature. I like to warm mine up in the microwave for about 15 seconds…YUM! You can also freeze cruffins for up to 2 months.
More Cruffins
Blueberry Cruffins
Ingredients
- 3 tubes (8 ounces each) crescent roll sheets
- 6 tablespoons unsalted butter, softened, divided
- ¾ cup (150 g) granulated sugar, divided
- 1 ½ cups (222 g) fresh blueberries, chopped, divided
Instructions
- Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Spread 2 tablespoons of softened butter evenly over each sheet of dough.
- Sprinkle ¼ cup of sugar evenly over the top of each buttered dough sheet, lightly pressing it into the dough.
- Top each sheet with about ½ cup of chopped blueberries, sprinkling them out evenly.
- Starting on the long end of the dough sheet, tightly roll up the dough into a log.
- Cut the log in half, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, giving you four sections of dough. (see images above)
- Repeat with the remaining two sheets of dough, so that you have 12 sections of dough in total.
- Working one at a time, take a section of dough, and with the layered side facing out, wrap the section of dough around your index finger.
- Place each of the cruffins into the prepared muffin tin.
- Bake for 35-40 minutes, or until golden brown and the center is fully cooked.
- Remove rolls from the oven. Let the cruffins cool slightly before enjoying.
Video
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What the Test Kitchen had to say about this recipe:
Elizabeth
This is my new favorite way to enjoy a blueberry muffin–as a cruffin! I love the layers of dough and blueberries all the way to the center. Plus, they are so soft and flavorful!
Bella
These are amazing!! I absolutely love the fresh blueberries in this. It is juicy and sweet. I think I prefer these over blueberry muffins! I love how soft and doughy the cruffins are. So good!
Rachael
These are delicious, flakey buttery layers with fresh blueberries throughout! You can do so many variations with cruffins but the blueberry is perfect for a fresh burst of flavor.
Selena
The fresh blueberries in these cruffins just set them apart. I love how the sugar and butter begin to caramelize all around the edges as they bake. So delicious!
I just made the plain cruffins. They were delicious. How would frozen blueberries work in this blueberry ones?
Heres what I wrote in the post:
Blueberries: Chop the fresh blueberries before sprinkling them over the dough. If using frozen blueberries, first, let them thaw. Then, drain them to get rid of as much excess moisture as possible.
I just bought a basket of blueberries. Will try this this weekend. Looks delicious.
Can these be frozen after baking?
This sounds very good. I am going to try this weekend. As I am reading your recipe, I am getting other ideas. Cinnamon sugar or a glaze dripped over them. Unfortunately nothing Healthy!
Could you use raspberries?
Can I use cream cheese?
Tried this recipe out tonight. Followed the directs to a T. Despite baking them for at least 45 minutes maybe a little longer the cruffins were crunchy on top but still doughy on the bottom. I used a silicone muffin pan. Could that have been why this happened?
Hi Julie – I have not tested these in a silicone muffin pan so don’t know what the temp/baking times recommended are. I would guess that yes, that would account for the discrepancy.
I really liked this recipe and will use it again. I had the same issue that Julie had with the crescents over cooking. I used frozen blueberries that was very well drained and baked in a silicone muffin pan and baked to the directions in the recipe. Next time I bake these, I suggest to substitute country crock ( for healthier alternative), for the butter, and bake for half the time (15-20mins). Next time I’m going to try strawberry or chocolate chips!
This recipe looks wonderful. Easy and quick! I will be making these. Thanks.
As I’m not in America we don’t have that roll out dough. What type of dough is it please so I can make a batch.
Love your recipes thanks.
Jodie
Can you use puff pastry instead of the crescent roll
Can I use puff pastry and why is it necessary to cut berries in half? Thanks.
Hi Diane – this is what I wrote in the post about puff pastry. And you need the blueberries to break down a bit and cover more so that is why they are cut.
Can I Make Cruffins with Puff Pastry Sheets?
Yes! If using puff pastry sheets, you can use 3 sheets (equivalent to 1 1/2 boxes) that have been thawed according to the package instructions. This will yield 12 delicious cruffins. However, please note that the baking instructions will be slightly different. When using puff pastry sheets, follow the instructions provided for filling, rolling, and cutting the dough. Once prepared, place the rolled dough in a prepared muffin tin and bake at 400°F for approximately 24 minutes (or until golden brown and fully cooked in the center).
Love this recipe, however I do not like blueberries and would like to substitute them for fresh Bing Cherries, can I? If yes, any tips on how to make it work? Thank you
Sure – I would just chop them up a bit so you have smaller pieces.
I just made the Blueberry Cruffins. They were a big hit in my house. Will definitely be making them again. So easy and fun to make.