These blueberry crescent cream cheese muffins combine the flavors of blueberry pastry with the sensibilities of a muffin. Buttery, flaky crescent dough is combined with sweet blueberry and cream cheese fillings, then nestled in a muffin tin and baked until golden.
I love pastries – probably more than I should. I used to buy them at the store, but then I started making my own. I never looked back. After all, nothing is better and fresher than homemade!
Treats like blueberry twists with lemon glaze, lemon puff pastry, and even jalapeno popper pastry bites are always in my lineup because they’re so easy, tasty, and versatile. They’re perfect for snacking, breakfast or brunch, or at parties.
These blueberry crescent cream cheese muffins combine all the flavor and texture of blueberry pastries with the sensibilities of muffins, creating a sweet pastry treat that’s easy to eat.
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Why You’ll Love This Recipe
- Easy Ingredients: Everything you need for this recipe is either in your kitchen or in your local grocery store.
- Easy to Make: This recipe requires minimal cooking skills. It’s perfect for beginners.
- Hard to Stop Eating: The buttery, flaky crescent dough, sweet blueberry filling, tangy cream cheese filling, and citrus glaze create a pastry muffin you can’t put down!
- Customizable: It’s easy to tweak this recipe to create new variations.
- Versatile: Serve these as a sweet addition to breakfast, brunch, or parties. They’re also a great afternoon snack.
- A Great Make-Ahead Dish: These are freezer-friendly, so you can make extra for future meals or snacking.
Key Ingredients
You can find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Blueberries: Blueberries are cooked down to create a sweet, fruity filling.
- Cream Cheese: Cream cheese, sugar, and a couple more ingredients create a rich, sweet, and tangy filling.
- Lemon Juice and Heavy Cream: Lemon juice and heavy cream with a little powdered sugar make a simple glaze.
Variations
- Berries: Use your favorite berries to create a variety of tasty muffin flavors.
- Other Fruits: Use finely diced fruits like apples, peaches, pears, pineapple, or your other favorites for the filling.
- Crescent Dough: For a flakier, lighter texture, try puff pastry.
How to Make Blueberry Crescent Cream Cheese Muffins
Step 1: Cook the blueberry filling ingredients until thickened. Set aside to cool.
Step 2: Mix the cream cheese filling ingredients until smooth and creamy.
Step 3: Place the crescent dough on a lightly floured surface, pinch the seams together, and lightly roll into an even rectangle.
Step 4: Cut the dough horizontally into 14 strips. Cut the strips in half.
Step 5: Add the cream cheese mixture, followed by the blueberry mixture, to half the strips.
Step 6: Top the strips with the remaining plain strips and twist them together. Then, using a circular motion, place them in the muffin wells.
Step 7: Bake at 375°F until golden. Remove from the pan immediately to cool.
Step 8: Mix the glaze ingredients well. Then, spoon over the muffins. Enjoy!
Expert Tips
- Cook your blueberry filling over medium heat and stir frequently to avoid scorching.
- Fully soften your cream cheese to prevent little bits of raw cream cheese in the filling.
- Let the muffins cool completely before adding the glaze to ensure you get a uniform look that remains on the muffins.
Blueberry Crescent Cream Cheese Muffins FAQs
Blueberry crescent cream cheese muffins are a variation on blueberry pastry, using twisted, filled crescent dough strips that are placed in a muffin tin and baked into muffin shapes.
Egg wash isn’t required when baking crescent dough. It will turn a golden brown color on its own. However, you can add egg wash for a glossy look.
Refrigerate these muffins for up to 5 days in an airtight container. For longer storage, wrap them in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
More Delicious Blueberry Desserts You’ll Enjoy
Tasty Pairings for Your Blueberry Crescent Muffins
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Blueberry Crescent Cream Cheese Muffins
Ingredients
- 2 containers Pillsbury refrigerated crescent rolls
Blueberry Filling
- 2 cups blueberries
- 1 cup sugar
- 1 tablespoon lemon juice
- zest from one lemon
Cream Cheese Filling
- 4 ounce cream cheese, room temperature
- ¼ cup sugar
- 1 egg yolk
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon milk or heavy cream
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 375 and spray large muffin pans with non-stick cooking spray. Set aside.
Blueberry Filling
- In a medium size saucepan, add blueberries, sugar, lemon juice, and lemon zest.
- Bring to a rolling boil over medium heat.
- Let boil for 15 minutes, reduce heat to low for an additional 5 minutes, stirring occasionally.
- Remove from heat and let cool
Cream Cheese Filling
- In a medium bowl, beat cream cheese, sugar, egg yolk, lemon juice, and vanilla until smooth
- Remove crescent dough and roll out on a lightly floured surface.
- Pinch the perforations together and roll out to an even rectangle.
- Cut into 1-inch strips horizontally and then cut the strips in half (should be 14 strips for each crescent roll).
- Add cream cheese mixture on 14 of the strips followed by adding blueberry filling on top of the cream cheese.
- Place the remaining strips over the top of the blueberry filling.
- Gently twist the two strips together and place into the muffin pan in a circular motion. Repeat with the remaining twists.
- Bake muffins for 14 minutes. Remove from the pan immediately.
Lemon Glaze
- In a small bowl, add the lemon glaze ingredients (while the muffins are cooling down). Stir until combined.
- Drizzle glaze over muffins once cooled. Enjoy!
Notes
- Cook your blueberry filling over medium heat and stir frequently to avoid scorching.
- Fully soften your cream cheese to prevent little bits of raw cream cheese in the filling.
- Let the muffins cool completely before adding the glaze to ensure you get a uniform look that remains on the muffins.
Nutrition
I tried these blueberry crescent cream cheese muffins and they were delicious. Using the crescent dough makes them so flaky, and the cream cheese center was a nice surprise that paired perfectly with the berries.
These blueberry crescent, king cheese, muffins, turned out, delicious! Super easy to make, and the family love them, can’t wait to make them again!
These blueberry crescents with cream cheese were amazing! The flavors worked perfectly together and they’re quickly becomming my new obsession.
Tried them yesterday and they turned out great. Sweet but not too much, and really easy to make.
These were like something you’d get at a bakery! So delicious and perfect with a cup of morning coffee. They didn’t last long in this house either..will be making more this weekend!
Crazy good. Crazy easy, too. You can’t beat that combo.
These are so good! I love the flaky texture and all the fruity flavor.