Description
Blueberry Crescent Cream Cheese Muffins are divine treats combining the richness of cream cheese with the sweetness of blueberries, all wrapped in flaky crescent rolls.
Ingredients
Scale
- 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.
- 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.
- 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.
- 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
- Make sure the cream cheese is at room temperature for easier mixing.
- Adjust the amount of sugar in the blueberry filling based on the sweetness of your berries.
- These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg