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Used heavy cream and everything turned out beautifully but yes, baking time is almost double that stated in the recipe! 20 minutes at least!
With blueberries out of season I ended up using frozen ones. After thawing I dried them on paper towels as much as possible and added them at the very end and they worked relatively well, can’t wait to use fresh ones though. Everyone loved them, thanks for the recipe.
Made these muffins and they turned out great. I followed the directions to a T but found that I had to increase the time in the oven by ten minutes.
Just made this recipe. It’s excellent!. Full of blueberries and very light. If you want a heavy muffin don’t make these. I made the recipe as written and they turned out great. Want to try using sour cream instead of the table cream next time.
Really good! They are moist, but light . . . and not too sweet. I did need to bake these a little longer – closer to 20 minutes. I never know how full to fill the muffin cups. I filled mine about 3/4 full, and got 15 muffins – but I wish I would have put a little less batter in each cup (like 2/3 full). These were tasty, and I will make them again.
ingredients:
1 cup fresh blueberries
1-3 cup sugar
for the blueberry filling
1 cup fresh blueberries
1-3 cup sugar
3 tbsp water
1 tbsp corn starch
for the cream cheese filling
7 oz cream cheese room temperature
1-3 cup sugar
1 egg yoke
1 tsp lemon juice
1 tsp vanilla
for the glaze drizzle
1/3 cup powdered sugar
3 + tbsp milk
method:
preheat oven to 370°
for the blueberry filling:
in a small saucepan over low heat add blueberries and sugar stir and cook for until blueberries have burst approximately 5 – 7 minutes
in a small mixing bowl mix water and corn starch until combined then add to blueberry mixture
continue stirring until blueberry mixture has thicken set aside to cool
for the cream cheese filling:
in a medium mixing bowl beat cream cheese until fluffy about 4 – 5 minutes
add sugar egg yoke vanilla lemon juice and beat for an additional 3 minutes
making the pastry ring:
unroll crescent rolls and separate into precut triangles
place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 6 inch opening in the center and the smaller tip of the crescent is on the outside.
when forming the circle the wider ends of the crescents will overlap each other
spread cream cheese mixture over the wide part of the crescents
spoon blueberry filling on top of cream cheese mixture
fold the small tip of the crescent over and tuck under the wider part to secure forming the ring bake for approximately 25 minutes remove from oven let cool for a few minutes.
making the glaze drizzle:
using a one cup measuring cup pour powdered sugar and milk together and stir until combined – might need more milk – sugar as desired.
source :cooking-all.com
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