Description
These homemade blueberry cruffins combine the flaky, buttery texture of croissants with the shape and convenience of muffins, filled with a luscious blueberry compote and topped with a sweet glaze and crunchy raw sugar. Perfect for breakfast or a delightful snack.
Ingredients
Scale
Blueberry Compote
- 2 cups fresh blueberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Dough and Filling
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar (for lemon sugar)
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 cup milk
- 1/4 cup granulated sugar (for dough)
- 1 teaspoon salt
- 2 large eggs
- 1 cup unsalted butter, well-chilled
- 1/4 cup freeze-dried blueberry powder
Glaze and Finish
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Raw sugar (for sprinkling)
Instructions
- Make Blueberry Compote: In a medium saucepan over medium heat, combine fresh blueberries, water, and granulated sugar. Stir gently until berries release their juices. Whisk cornstarch with a tablespoon of water until smooth; add to the simmering berries. Cook 1-2 minutes until thickened. Remove from heat, stir in lemon juice, transfer to a bowl, and chill completely to avoid soggy dough.
- Prepare Lemon Sugar: Mix lemon zest and 1/4 cup granulated sugar in a small bowl. Set aside for layering.
- Activate Yeast and Mix Dry Ingredients: Heat milk to around 110°F, sprinkle yeast over warm milk and let foam for about 5 minutes. In another bowl, whisk flour, 1/4 cup sugar, salt, and blueberry powder together. Once yeast is foamy, combine with dry ingredients and eggs to form a shaggy dough.
- Knead Dough: Turn dough onto floured surface; knead 5 minutes until smooth. Shape into a disc, cover, and rest 15 minutes at room temperature.
- Butter Lamination: Roll dough to 12×8 inches rectangle. Evenly spread chilled, sliced butter over half of rectangle. Fold other half over butter, seal edges. Perform letter fold (fold into thirds plus a quarter turn), chill 30 minutes. Repeat rolling, folding, and chilling 2 more times (3 turns total), resting 30 minutes between turns and final chill 1 hour.
- Roll, Fill, and Roll Log: Roll dough to 14×8 inches rectangle. Sprinkle lemon-zest sugar and blueberry powder evenly. Spread a thin layer of chilled blueberry compote, leaving a 1/4-inch border. Roll tightly from long edge into a log.
- Slice and Proof: Using a bench scraper, cut the log into 12 equal pieces. Place each cut-side up in a nonstick 12-cup muffin tin. Cover loosely with plastic wrap and proof in a warm spot until doubled in size, about 1 hour.
- Bake: Preheat oven to 375°F. Remove plastic wrap and bake cruffins for 20-22 minutes, rotating pan halfway, until golden brown and flaky.
- Prepare Glaze and Finish: Whisk confectioners sugar, vanilla extract, and milk until smooth. Drizzle glaze over warm cruffins and immediately sprinkle raw sugar on top for crunch.
Notes
- Chilling the compote completely before applying prevents the dough from getting soggy.
- Butter should be very cold for proper lamination and flaky layers.
- Maintain the dough temperature during folds by chilling between turns to prevent butter melting.
- Proof in a warm, draft-free environment to allow proper rising.
- Rotate the muffin tin halfway during baking for even browning.
