Description
Delight in these homemade blueberry cruffins, a heavenly blend of croissant flakiness and muffin convenience, filled with a luscious blueberry compote and topped with a sweet vanilla glaze and crunchy raw sugar.
Ingredients
Blueberry Compote
- 2 cups fresh blueberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Lemon Sugar
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar
Dough
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup unsalted butter, well-chilled
- 1/4 cup freeze-dried blueberry powder
Glaze
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Other
- 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. In a small bowl, whisk cornstarch with 1 tablespoon water until smooth. Add cornstarch mixture to the simmering blueberries and cook for 1-2 minutes until thickened to a spreadable consistency. Remove from heat, stir in lemon juice, and transfer to a bowl. Chill completely to avoid soggy dough.
- Prepare Lemon Sugar: In a small bowl, mix lemon zest and granulated sugar. Set aside for later use.
- Activate Yeast and Mix Dry Ingredients: Heat milk to about 110°F. Sprinkle active dry yeast over warm milk in a large bowl and let sit 5 minutes until foamy. Meanwhile, whisk together flour, granulated sugar, salt, and blueberry powder in a separate bowl. Once yeast is foamy, combine with flour mixture and add eggs. Stir to form a shaggy dough.
- Knead Dough: Turn dough onto a floured surface and knead about 5 minutes until smooth. Shape into a disc, cover with towel or plastic wrap, and rest 15 minutes at room temperature.
- Laminate Dough with Butter: Roll dough into a 12×8 inch rectangle. Evenly arrange sliced chilled butter over one half. Fold other half over butter to encase it and seal edges. Perform a letter fold by folding dough into thirds, then quarter-turn it. Chill dough for 30 minutes. Repeat the rolling, folding, and chilling process two more times (total of three turns), resting dough 30 minutes between folds and a final chilling of 1 hour.
- Shape and Fill Cruffins: Roll dough into a 14×8 inch rectangle. Sprinkle lemon-zest sugar and blueberry powder evenly over surface. Using an offset spatula, spread a thin layer of chilled blueberry compote over dough, leaving a 1/4-inch border. Roll tightly from long edge into a log.
- Slice and Proof: Using a bench scraper, cut the rolled dough into 12 equal pieces. Place each slice 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 Cruffins: Preheat oven to 375°F. Remove plastic wrap and bake cruffins for 20-22 minutes, rotating the muffin tin halfway through, until golden brown and flaky.
- Prepare Glaze and Finish: Whisk together confectioners sugar, vanilla extract, and milk until smooth. Drizzle glaze over warm cruffins and immediately sprinkle with raw sugar for added crunch.
Notes
- Chilling the dough and performing multiple folds creates the signature flaky layers of a cruffin.
- Cooling the blueberry compote fully before spreading prevents soggy dough and ensures a perfect filling consistency.
- Proofing in a warm area is essential for proper dough rise; avoid drafty or cold spots.
- Use well-chilled unsalted butter to ensure proper laminating during folding.
- Rotate the muffin tin halfway through baking for even browning.
- Raw sugar topping adds a delightful crunch and enhanced sweetness.
