Description
Delightful muffins filled with cream cheese and fresh blueberries, wrapped in flaky crescent dough.
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).
- Combine softened cream cheese, sugar, and vanilla extract in a mixing bowl; blend until smooth.
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of the cream cheese mixture at the wide end of each triangle and top with fresh blueberries.
- Roll up each triangle from the wide end to form a muffin.
- Apply a light coat of beaten egg on the tops with a pastry brush.
- Bake for 12-15 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
Muffins can be made ahead; store filling in the refrigerator. Can substitute blueberries with other berries or add lemon zest for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg