Description
These delightful muffins combine flaky crescent dough with a creamy filling of cream cheese and fresh blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 can crescent dough
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine the softened cream cheese, sugar, and vanilla extract in a mixing bowl until creamy and well blended.
- Unroll the crescent dough and separate it into individual triangles, placing them on the prepared baking sheet.
- Place a spoonful of the cream cheese mixture followed by a few blueberries at the wide end of each triangle.
- Roll each triangle from the wide end to the narrow tip, pinching the edges to seal the filling inside.
- Arrange the rolled pastries on the baking sheet, ensuring they have enough space to expand.
- Coat the tops with the beaten egg using a pastry brush.
- Bake for 12-15 minutes or until golden brown.
- Cool slightly before dusting with powdered sugar and serving warm.
Notes
For make-ahead tips, prepare the cream cheese filling a day in advance and store it in the refrigerator. Try making these muffins in an air fryer for a crispier exterior.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg