Blueberry Crescent Roll Muffins – Easy Recipes You’ll Love
These Blueberry Crescent Roll Muffins are the perfect combo of buttery pastry and juicy blueberries!
Servings: 8 muffins
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional)
- 1 tbsp powdered sugar for dusting (optional)
- Cooking spray or muffin liners
Instructions
- Preheat the oven to 375°F and lightly grease a muffin tin or line it with paper liners.
- Unroll the crescent dough and separate into 8 triangles.
- Press each triangle into the muffin cups to form a base and slightly up the sides.
- In a bowl, mix cream cheese, sugar, vanilla extract, and lemon zest until smooth.
- Spoon a dollop of the cream cheese mixture into each crescent cup.
- Top with a generous amount of blueberries.
- Fold the corners of the crescent dough over the filling slightly (they won’t fully cover the top).
- Bake for 13–15 minutes or until golden brown.
- Remove from the oven, let cool slightly, and dust with powdered sugar before serving if desired.