Blueberry Cruffins
Blueberry Cruffins will be your new favorite blueberry treat! They are made with fresh blueberries rolled into crescent roll sheets and then baked. It's layer after layer of soft dough bursting with blueberries in every bite!
Servings: 12 cruffins
Calories: 308kcal
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
Nutrition
Serving: 1cruffin | Calories: 308kcal