Blueberry cruffins marry a croissant’s crisp layers with muffin warmth in each bite. These treats hide jam-like pockets of fresh blueberry compote and a zesty sugar finish that makes mornings feel extra special.
This blueberry cruffin recipe resolves soggy bottoms, uneven rising, and conflicting flavors while offering convenient make-ahead options for busy mornings.
I used to end up with soggy bottoms or flat muffins when I tried rolls. My easy blueberry cruffins stop that mess, bringing crisp layers and a jam pocket that won’t drip (I learned that the hard way).
This method uses a sugar boost and a thick filling so you won’t taste raw dough or get drips. You can pop these in the oven for 20–22 minutes, then freeze extra cruffins and reheat for 5 minutes on busy mornings.
If you want another berry treat, try my Sourdough Blueberry Scones for a tender, split-top feel that’s quick to whip up on a slow morning.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe contains milk and butter, so it is unsuitable for dairy-free diets.
- This recipe is not vegan due to eggs and butter.
- This recipe is vegetarian and nut-free.
- This recipe does not meet low-carb or keto diets due to high carbohydrate content.
Why You Will Love This Recipe
- Crisp, Multi-Layered Texture The three-turn lamination with brisk 30-minute chills between folds yields over six crisp layers that flake away gently as I bite.
- Leak-Free Blueberry Filling I use a cornstarch-thickened compote that sets in 1–2 minutes on the stove, so no soggy bottoms or drips on my counter.
- Zesty Berry Pop in Every Bite Lemon-zest sugar and a light dusting of freeze-dried blueberry powder add bright citrus notes and concentrated color without extra juice.
- Make-Ahead Ease I proof, bake, and freeze blueberry cruffins in muffin tins, then reheat at 350°F for 5 minutes so warm blueberry cruffins are ready anytime.
Homemade Blueberry Cruffins
- Prep Time: 30 minutes
- Cool Time: 1 hour
- Cook Time: 22 minutes
- Total Time: 2 hours
- Yield: 12 cruffins 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Blueberry cruffins marry a croissant’s crisp layers with muffin warmth in each bite, featuring jam-like pockets of fresh blueberry compote and a zesty sugar finish.
Ingredients
- 2 cups fresh blueberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup unsalted butter, well-chilled
- 1/4 cup freeze-dried blueberry powder
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Raw sugar
Instructions
- In a medium saucepan over medium heat, combine the fresh blueberries, 1/2 cup water, and 1/2 cup granulated sugar. Stir gently until the berries release their juices. Meanwhile, in a small bowl, whisk the 2 tablespoons cornstarch with 1 tablespoon water until smooth. Add this mixture to the simmering blueberries. Continue cooking for 1 to 2 minutes until the compote thickens to a spreadable consistency. Once thickened, remove from heat, stir in 1 tablespoon lemon juice, and transfer the compote to a bowl. Chill completely in the refrigerator before using. *Tip: Cooling the compote is crucial to avoid soggy dough later on.*
- In a small bowl, mix together 1 teaspoon lemon zest and 1/4 cup granulated sugar. Set this aside for later use.
- Heat 3/4 cup milk until it reaches about 110°F. In a large mixing bowl, sprinkle the active dry yeast over the warm milk and let it sit until foamy, which takes about 5 minutes. Meanwhile, in a separate bowl, whisk together the 4 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 1/4 cup freeze-dried blueberry powder. Once the yeast is foamy, combine it with the flour mixture along with the 2 large eggs. Stir until a shaggy dough forms.
- Turn the shaggy dough out onto a lightly floured surface and knead until it becomes smooth, roughly 5 minutes. Shape the kneaded dough into a disc, cover it with a kitchen towel or plastic wrap, and let it rest for 15 minutes at room temperature.
- On a floured surface, roll the dough into a rectangle measuring 12×8 inches. Arrange the cold, sliced butter evenly over one half of the rectangle. Fold the other half over the butter, enclosing it completely, and seal the edges. Perform a letter fold by folding the dough into thirds and giving it a quarter-turn. Chill for 30 minutes, then repeat this rolling and folding process two more times for a total of three turns, allowing the dough to rest in the refrigerator for 30 minutes between folds and a final chilling period of 1 hour.
- After the final chill, roll the dough into a 14×8 inch rectangle. Evenly sprinkle the prepared lemon-zest sugar and freeze-dried blueberry powder over the entire surface of the dough. Using an offset spatula, spread a thin layer of the cooled blueberry compote on the dough, leaving a 1/4-inch border around the edges. Carefully roll the dough tightly from the long edge to form a log.
- Using a bench scraper, slice the rolled log into 12 equal pieces. Position each slice cut-side up in a nonstick 12-cup muffin tin. Cover loosely with plastic wrap and proof in a warm area until the cruffins double in size, which takes about 1 hour.
- Preheat your oven to 375°F. Once the cruffins are adequately proofed, remove the plastic wrap and bake for 20-22 minutes, rotating the muffin tin halfway through the cooking time. Bake until they are golden brown and flaky.
- In a mixing bowl, whisk together 1/3 cup confectioners sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk until the glaze is smooth. Drizzle the glaze over the warm cruffins and immediately sprinkle with raw sugar for a sweet crunch.
Notes
- Fresh blueberries should be firm and colorful; they hold their shape well in the compote and enhance flavor.
- Granulated sugar is essential for binding with the blueberries and providing sweetness in both the compote and dough.
- Mixing cornstarch with water and adding it to the boiling berries keeps the filling stable and avoids leaks into the cruffins.
- Use a microplane to fine-grate lemon zest; this helps the sugar stick well to the dough, resulting in a more aromatic finish.
- For gluten-free cruffins, substitute the all-purpose flour with a measure-for-measure blend that contains xanthan gum.
- The yeast’s freshness is vital; check the best-by date to ensure a good rise.
- When warming milk for yeast activation, ensure it doesn’t exceed 110°F, as higher temperatures can kill the yeast.
- Heavy-duty plant-based block fats can replace butter for a dairy-free alternative, but ensure they maintain similar chill and texture.
- Store baked cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month. To reheat from frozen, bake at 350°F for 5 minutes.
- Feel free to switch blueberries for other berries, such as raspberries or a mix of berries, and you can add a streusel topping before baking for added crunch.
Nutrition
- Serving Size: 1 cruffin
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Ingredient Notes
- Fresh blueberries: pick firm ones with rich color; they hold shape in compote and give genuine flavor. No substitutions here.
- Cornstarch: mix with water before adding to hot berries; this stops compote from leaking into your cruffin base.
- Lemon juice: adds acidity to compote, waking up berry notes; squeeze fresh for bright flavor, avoid bottled if you can.
- Lemon zest: stir into sugar for aromatic coating; use a microplane for fine ribbons that stick to dough.
- All-purpose flour: provides structure and layering; for gluten-free swap, use measure-for-measure blend with xanthan gum.
- Milk: warm to about 110°F to wake up yeast without killing it; nondairy works if same temp and texture.
- Eggs: bring at room temp for even mix and better dough elasticity; whisk lightly before adding.
- Freeze-dried blueberry powder: dust over dough for vivid color and extra berry punch without moisture.
Recipe Baking Tips
- If butter softens during lamination, chill dough 30 minutes between each of the three folds to keep layers crisp.
- When compote seeps into dough 10 minutes into baking, spread chilled compote that’s rested 1 hour to prevent soggy bottoms.
- For weak blueberry flavor, sprinkle 1 tablespoon freeze-dried blueberry powder across dough before adding compote to boost color and taste.
- If tops brown before centers 15 minutes into baking, tent cruffins with foil to let centers finish without darkened edges.
- For sticky dough after first knead, dust surface with 1 tablespoon flour before folding which helps lamination stay uniform.
Serving Suggestions
Serve blueberry cruffins with mixed berry fruit salad and Greek yogurt parfait on a platter with sprigs of fresh mint. Place slices beside spinach frittata and wild rice pilaf for herb layers and whole grain texture charred lemon asparagus spears.
Crumble leftover blueberry cruffins over spiced apple compote layer or blend into pear streusel strudel dough for new dessert option. Combine cruffins chunks with vanilla ice cream and citrus coulis in parfait glasses to spotlight compote pockets and crumb clusters.
Top blueberry cruffins with lemon curd drizzle and balsamic berry syrup served alongside mini ramekins without extra toppings on plate. Finish cruffins with whipped mascarpone spread or maple glaze dollops placed atop each pastry before serving at table linen settings.
Recipe variations
- You can use a 1-to-1 gluten-free flour blend instead of all-purpose flour if serving family with gluten allergies following directions from Gluten-Free Amaranth Cake.
- Add streusel topping by mixing 1/4 cup all-purpose flour, 2 tablespoons sugar, and 1 tablespoon chilled butter until crumbly and sprinkle evenly over rolled dough.
- Either blueberries or frozen raspberries work for the compote, giving a jam-like consistency when cooked with 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
- If using half the recipe yield, proof one tin’s worth of dough and bake at 375°F for twenty minutes, rotating after ten minutes for browning.
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How to Store?
To keep your blueberry cruffins fresh and delicious, follow these storage tips:
Room Temperature: Store cruffins in an airtight container at room temperature up to 2 days on a towel under a loose lid.
Refrigeration: Place cruffins in an airtight container in the refrigerator at 40°F up to 5 days on a middle glass shelf.
Freezing: Wrap fully cooled cruffins in plastic wrap, place in an airtight freezer bag up to 1 month. Then thaw uncovered.
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