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
Scale
- 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