
Buttery, jammy blueberry muffins made from refrigerated crescent dough and a creamy sweet filling — ready in under 30 minutes and perfect for brunch or dessert.

I’ve made these dozens of times for everything from lazy holiday mornings to school bake sales. My in-laws asked for the recipe after their first bite and my daughter now requests them for weekend breakfasts. The ease and consistent results are why this is now a staple in my recipe rotation.
What I enjoy most is how reliably these turn out: flaky exterior, a creamy interior, and pockets of sweet-tart fruit. They’ve become my go-to when I want something impressive with minimal fuss, and their portability makes them perfect for gifting or packing into picnic baskets.
Store cooled pastries in a single layer in an airtight container at room temperature for up to 24 hours. For longer storage refrigerate for up to 3 days, placing a piece of parchment between layers to prevent sticking. To freeze, leave them unglazed and place on a baking sheet to hard-freeze before transferring to an airtight bag; thaw in the refrigerator overnight and reheat at 300 degrees F for 6 to 10 minutes. Look for softness in the center and flaky edges as indicators that they’re still good.
If you need to swap ingredients: use puff pastry in place of crescent dough for a flakier, more laminated texture. For a lighter filling, fold in 2 tablespoons of Greek yogurt with the cream cheese. Use maple syrup or honey in place of some sugar for a deeper flavor — reduce any added liquid slightly. For a dairy-free version choose a plant-based cream cheese and brush with a neutral oil instead of butter; expect a slight difference in browning and mouthfeel.
Serve warm with a dusting of extra powdered sugar or a drizzle of lemon glaze for brightness. These pair beautifully with a cup of bold coffee, a bright simple salad for brunch, or a scoop of vanilla ice cream for dessert. Garnish with a few mint leaves or a sprinkling of toasted almond slivers for texture. They also make a charming addition to a holiday pastry board alongside scones and quick breads.
Spiral pastries filled with sweet or savory fillings appear in many baking traditions; this version marries American pantry staples with a technique reminiscent of European filled pastries. The convenience of refrigerated dough is a modern shortcut that preserves the layered texture associated with hand-laminated doughs. Blueberries are a New World fruit with deep roots in North American cuisine, so their pairing with buttery pastry feels quintessentially American.
In summer, use peak-season fresh blueberries and add a spoonful of lemon zest to the filling. In autumn, swap the berries for chopped apples tossed in cinnamon and a touch of brown sugar. For winter holidays, incorporate candied orange peel and a splash of brandy into the filling. The method stays the same; only the fruit and spices change to reflect the season.
Make the filling ahead and store in an airtight container in the fridge for up to 24 hours. Assemble the log and slice the spirals, then refrigerate until baking day to save time. If you’re serving a crowd, double the recipe and bake in batches; keep finished pastries warm in a 200 degrees F oven on a wire rack set over a baking sheet for up to 20 minutes without drying them out.
These pastries are a delightful blend of convenience and comfort: quick to make, impressive to serve, and endlessly adaptable. Try them once and you’ll find reasons to make them again for everything from sleepy weekend breakfasts to celebratory brunches. Enjoy the buttery layers, creamy filling, and jewel-like blueberries — and don’t forget to share a few with friends.
Use kitchen string to slice the log into perfect rounds without compressing the layers.
Brush melted butter on the tops before baking for a golden, glossy finish.
If the glaze is too thin, add powdered sugar a tablespoon at a time; if too thick, whisk in milk a few drops at a time.
This nourishing blueberry crescent roll muffins recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. If using frozen blueberries, do not thaw them before assembling; add 2 to 4 minutes to the baking time to account for the colder temperature and extra moisture.
They keep at room temperature for 24 hours, refrigerated for up to 3 days, and freeze unglazed for up to 3 months.
This Blueberry Crescent Roll Muffins recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375 degrees F. Brush an 8-cup muffin pan generously with melted butter and set aside while assembling the rolls so the butter adheres to the wells.
Unroll the crescent dough sheet on parchment. If using perforated crescent roll dough, press seams to form a single rectangle to prevent filling leakage.
Beat softened cream cheese with sugar and vanilla until smooth; beat in the egg yolk until glossy and spreadable to prevent lumps in the center of each spiral.
Spread the cream cheese mixture evenly over the dough leaving a 1/2-inch border. Scatter 1/2 cup blueberries over the filling, pressing larger berries gently into the layer.
Roll the dough from the wider side into a tight log. Slice into eight equal pieces using kitchen string for clean cuts or a serrated knife with a gentle sawing motion.
Place each spiral cut-side up in the buttered muffin cups, brush tops with melted butter, and add extra blueberries if desired. Bake at 375 degrees F for 18 to 20 minutes until golden and set.
Cool in the pan 5 to 10 minutes, transfer to a wire rack, and whisk powdered sugar with milk to a spoonable consistency. Drizzle over warm spirals and serve.
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