Blueberry Cruffins: Croissant + Muffin = Cruffin

A cruffin is what happens when a croissant and a muffin fall in love.

Flaky, buttery layers. Juicy blueberries. Crispy sugar top. All in a muffin tin. No laminating. No rolling. Just puff pastry and magic. 40 minutes.

Ingredients

Makes 6 cruffins.

• 2 sheets frozen puff pastry (thawed)
• 1 cup fresh or frozen blueberries (don’t thaw if frozen)
• ¼ cup granulated sugar (for filling)
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 4 tbsp unsalted butter, melted
• ¼ cup brown sugar
• 1 tsp cinnamon (optional)

For Topping:

• ¼ cup granulated sugar
• 1 tbsp coarse sugar (turbinado)

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
2. In a bowl, toss blueberries with ¼ cup sugar, cornstarch, and lemon zest.

Step 2: Roll and Fill Pastry

1. Roll each puff pastry sheet slightly into a 10×12-inch rectangle.
2. Brush with melted butter. Sprinkle with brown sugar and cinnamon (if using).
3. Scatter blueberry mixture evenly over both sheets.

Step 3: Roll and Cut

1. Roll each sheet tightly into a log. Slice each log into 3 equal pieces.
2. Place each piece cut-side up into a muffin cup.

Step 4: Bake

1. Bake 20-25 minutes until golden brown and bubbly.
2. Let cool in pan 5 minutes, then transfer to wire rack.

Step 5: Coat and Serve

1. Mix granulated and coarse sugar. Roll warm cruffins in sugar.
2. Serve warm. Watch them disappear.

Summary

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

Yield: 6 cruffins

Difficulty: Easy

Storage Notes

Best Fresh:

Cruffins are best the day they’re made. Reheat to restore crispiness.

Reheat:

Oven at 350°F for 5-7 minutes. Microwave for 15 seconds but less crispy.

Pro Tip:

Use frozen blueberries straight from the freezer. Less bleeding into the dough.