Blueberry Cruffin Recipe
This Blueberry Cruffin Recipe combines buttery puff pastry and sweet blueberry filling into a bakery-worthy treat, finished with a simple glaze.
Print Pin Servings: 12 Cruffins
Calories: 240kcal
Cost: $8–$12
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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 240kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 160mg | Potassium: 50mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1.1mg