Description
Delicious muffins filled with cream cheese and fresh blueberries, perfect for breakfast or brunch.
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 prepare a baking sheet with parchment paper.
- Combine the softened cream cheese, sugar, and vanilla extract in a mixing bowl until smooth.
- Unroll the crescent dough onto a clean surface and separate it into triangular pieces.
- Place a spoonful of the cream cheese mixture and a few blueberries at the wide end of each triangle.
- Roll each triangle from the wide end to the narrow tip, pinching the edges to seal.
- Arrange the rolled pastries on the baking sheet with space between them.
- Brush the tops with beaten egg using a pastry brush.
- Bake for 12-15 minutes until golden brown.
- Cool slightly, dust with powdered sugar, and serve warm.
Notes
Make the cream cheese filling in advance and refrigerate for easier preparation. These muffins can also be cooked in an air fryer.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg