This Blueberry Cruffin Recipe brings together the buttery layers of a croissant and the juicy sweetness of a blueberry muffin—all in one show-stopping pastry.
The best part? You don’t need to be a pastry chef to master this Blueberry Cruffin Recipe. With just a handful of simple ingredients and under an hour in the kitchen, you’ll have golden, flaky cruffins bursting with fresh blueberries and finished with a dreamy glaze.
Loved by home bakers and pastry lovers alike, this Blueberry Cruffin Recipe has earned its place as a weekend favorite. It's easy enough for beginners, yet impressive enough to wow guests.
Each bite of this homemade Blueberry Cruffin Recipe delivers soft, buttery layers wrapped around juicy blueberry filling—perfect with your morning coffee or as an afternoon pick-me-up.
Whether you’re baking for your family or looking to elevate your brunch table, this Blueberry Cruffin Recipe is a must-try. Trust us: one cruffin is never enough.
Why Blueberry Cruffins Are Taking Over Bakeries
The Blueberry Cruffin Recipe is a bakery-inspired treat you can master at home.
Born from the fusion of croissants and muffins, this flaky, swirled pastry is filled with sweet blueberries for a burst of flavor in every bite.
This Blueberry Cruffin Recipe is perfect for brunch, afternoon tea, or a light dessert. The blueberries add natural sweetness and a pop of color that makes them as pretty as they are delicious.
Serve your Blueberry Cruffin Recipe with coffee, whipped cream, or even ice cream for a café-style experience. It’s a treat that looks impressive but is surprisingly simple to make.
Whether you’re a beginner or a weekend baker, this Blueberry Cruffin Recipe delivers bakery-quality results—every time.
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Ingredients
For the Cruffin Base:
- Frozen puff pastry sheet, thawed
- Fresh blueberries
- Granulated sugar
- Cornstarch
- Vanilla extract
- Ground cinnamon
- Egg for wash
- Melted butter
For the Sweet Glaze:
- Powdered sugar
- Milk
- Vanilla extract
- Salt
See recipe card for quantities.
Instructions
Prepare the Base
- Preheat oven to 375°F and butter a 12-cup muffin tin
- Mix blueberries with sugar, cornstarch, vanilla, and cinnamon in a bowl
- Roll out puff pastry into a rectangle
- Brush pastry with melted butter and sprinkle with remaining sugar
Shape the Cruffins
- Cut pastry into 12 strips
- Twist each strip while rolling into a spiral
- Place each spiral in a muffin cup with the swirl facing up
- Spoon blueberry mixture into the center of each cruffin
- Brush tops with beaten egg
Bake and Finish
- Bake for 20-25 minutes until golden brown and firm
- Cool in tin for 5 minutes before removing
- Make glaze by whisking powdered sugar, milk, vanilla, and salt until smooth
- Drizzle over cooled cruffins and serve
- Prepare the Base: Mix the blueberries and sugar, then roll out the puff pastry.
- Shape the Cruffins: Twist and roll each strip into a swirl, then place in a muffin cup.
- Bake and Finish: Bake until golden, cool slightly, and drizzle with glaze.
Equipment For Blueberry Cruffin Recipe
- 12-cup muffin tin: Dark metal preferred for golden bottoms
- Rolling pin: For even pastry thickness
- Pastry brush: Essential for egg wash application
- Wire cooling rack: Prevents soggy bottoms while cooling
- Medium mixing bowl: For blueberry filling preparation
Expert Tips for Perfect Blueberry Cruffins
- Keep puff pastry cold while working - refrigerate for 10 minutes if it gets too warm
- Don't overfill with blueberries to prevent soggy pastry
- Butter muffin cups generously to prevent sticking
- Check bottoms for golden browning before removing from oven
- Cover with foil if tops brown too quickly
Recipe Variations
Flavor Variations:
- Blueberry Cream Cheese: Add sweetened cream cheese before berries
- Lemon Blueberry: Add lemon zest to filling and lemon juice to glaze
- Spiced Blueberry: Double cinnamon and add nutmeg
Dietary Options:
- Vegan: Use vegan puff pastry, plant butter, skip egg wash
- Gluten-Free: Substitute with gluten-free puff pastry
- Reduced Sugar: Cut filling sugar by half, use sugar-free glaze
- Mini Version: Use mini muffin tin, bake 12-15 minutes
Storage
Fresh Storage:
- Store in airtight container at room temperature for up to 2 days
- Best enjoyed day of baking for optimal crispness
Freezing:
- Wrap individually in plastic wrap, freeze up to 3 months
- Thaw overnight in refrigerator
- Reheat in 300°F oven for 5-7 minutes
Make-Ahead Options:
- Prepare blueberry filling day before, refrigerate
- Assemble cruffins night before, refrigerate, add 2-3 minutes baking time
- Freeze unbaked assembled cruffins for up to 1 month
The Secret That Took My Blueberry Cruffin Recipe to Bakery-Level
When I first made my Blueberry Cruffin Recipe, they tasted amazing—but something was missing.
They looked good, but didn’t have that shiny, irresistible finish you see in bakery windows.
Then I remembered a secret a pastry chef once shared with me: sugar syrup.
Right after baking, I brushed each warm cruffin with a mix of equal parts sugar and water.
The effect was instant. That glossy, sticky finish made them look like they were fresh from a Parisian café.
But here’s the real magic—after adding the glaze, I let them rest for 10 minutes.
It helped the glaze set just enough to keep that perfect drizzle without losing its shine.
Since then, this Blueberry Cruffin Recipe has gone from homemade to seriously show-stopping.
It’s the kind of secret that turns a great bake into something unforgettable.
FAQ
What is the difference between a Muffin and a Cruffin?
A cruffin is a hybrid pastry made with flaky croissant dough shaped in a muffin tin, while a muffin uses cake-like batter. Cruffins have buttery, laminated layers like croissants but the convenient cup shape of muffins. This creates a flakier, more indulgent texture than traditional muffins with their dense, cake-like crumb.
What does a blueberry Cruffin taste like?
Blueberry cruffins taste like a buttery croissant filled with sweet, jammy blueberries. The puff pastry creates flaky, crispy layers with a tender interior, while fresh blueberries add natural sweetness and tartness. The combination delivers rich, buttery flavor with fruity bursts - more indulgent than muffins but lighter than heavy pastries.
How do you make blueberry Cruffins at home?
Making blueberry cruffins is easy using store-bought puff pastry. Roll the pastry, brush with butter, cut into strips, twist into spirals, and place in muffin tins. Add fresh blueberry filling, brush with egg wash, and bake at 375°F for 20-25 minutes until golden. Finish with sweet glaze for bakery-style results.
Can you freeze blueberry Cruffins?
Yes, blueberry cruffins freeze well for up to 3 months. Wrap cooled cruffins individually in plastic wrap, then store in freezer bags. To reheat, thaw overnight in refrigerator and warm in 300°F oven for 5-7 minutes. You can also freeze unbaked assembled cruffins and bake directly from frozen.
From Oven to Obsession: Your New Favorite Bake Starts Here
These easy Blueberry Cruffins prove that bakery magic isn’t just for professionals—it’s something you can create in your own kitchen with just a few simple steps. Between the golden, flaky layers, juicy blueberry filling, and sweet glaze on top, this Blueberry Cruffin Recipe is bound to become a repeat favorite.
What makes this recipe truly shine is how effortless it is. Thanks to store-bought puff pastry, you skip the hassle of homemade croissant dough—without sacrificing that rich, buttery texture. Whether you're prepping a cozy weekend brunch or need a quick showstopper for guests, this Blueberry Cruffin Recipe delivers bakery-worthy results every single time.
If you loved this bake, don’t miss our Irresistible Raspberry Tart Recipe for another fruit-filled delight, or try our Classic Apple Strudel Recipe with Filo Pastry—a comforting, crisp dessert perfect for any season.
Tried this Blueberry Cruffin Recipe? We'd love to hear from you! Leave a rating, drop a comment, and don’t forget to share your cruffin creations with us. There’s nothing sweeter than celebrating your baking wins—except maybe that first bite.
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Pairing
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Blueberry Cruffin Recipe
Equipment
- 1 12-cup muffin tin Dark metal preferred for even browning
- 1 Rolling pin For flattening puff pastry
- 1 Pastry brush For applying butter and egg wash
- 1 Wire cooling rack To prevent soggy bottoms
- 1 Medium mixing bowl For preparing blueberry filling
Ingredients
- 1 sheet Frozen puff pastry Thawed
- 1 cup Fresh blueberries
- ⅓ cup Granulated sugar Plus extra for sprinkling
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- ½ teaspoon Ground cinnamon
- 1 Egg Beaten, for egg wash
- 2 tablespoon Melted butter
- ¾ cup Powdered sugar (For glaze)
- 2 tablespoon Milk (For glaze)
- ½ teaspoon Vanilla extract (For glaze)
- 1 pinch Salt (For glaze)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix blueberries, sugar, cornstarch, vanilla, and cinnamon.
- Roll out puff pastry into a rectangle.
- Brush with melted butter and sprinkle with sugar.
- Cut into strips, fill with blueberry mixture, roll up, and place in muffin tin.
- Brush tops with egg wash.
- Bake for 25 minutes until golden brown.
- Cool on a wire rack for 10 minutes.
- Whisk glaze ingredients and drizzle over cooled cruffins. Serve.
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