Blueberry Crescent Cream Cheese Muffins
These blueberry crescent cream cheese muffins combine the flavors of blueberry pastry with the sensibilities of a muffin.
Servings: 14 Muffins
Calories: 152kcal
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
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.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 152kcal | Carbohydrates: 30g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 28mg | Potassium: 32mg | Fiber: 1g | Sugar: 29g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 12mg