Description
Delicate muffins with a flaky crust and a creamy filling, bursting with fresh blueberries—a perfect treat for breakfast or afternoon tea.
Ingredients
Scale
- 1 can crescent dough
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine softened cream cheese, sugar, and vanilla extract in a mixing bowl and whisk until smooth.
- Unroll the crescent dough, separating it into triangles.
- Place a spoonful of cream cheese mixture at the wide end of each triangle, followed by blueberries.
- Roll from the wide end to the tip, pinching edges to seal.
- Brush the tops with the beaten egg for a golden finish.
- Bake for 12-15 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
Make-ahead: Prepare filling ahead and store in the fridge. For quicker cooking, consider using an air fryer.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg