The Best Blueberry Cream Cheese Pastry

I have never left a review on something I made from which is almost daily. This recipe was a keeper! Hands down the best blueberry muffin recipe I have ever made, and threw away the other 10 recipes I had in my binder. I ended up making 2 batches because the first one disappeared so quickly.

I don’t know if it is the same thing but this recipe called for table creamer which I did not have but I did have heavy whipping cream and used that instead. Also, in the second batch I added a tablespoon of lemon juice and well, it was just as amazing as the first batch. This needs to be tried by everyone!

What’s not to love about these muffins!?! Love the texture and flavor….my hubby devoured 4 before I could stop him!!!! Wasn’t too fond though of the measurements of the recipe: 3/4 teaspoon, 2/3 cream cheese, etc.???? But I did my best in following exactly as written and they turned out in spite of me and the recipe! Also mine did take longer to bake than the 10-15 minutes. More like 20.

All in all a real keeper! I know my grandchildren coming will gobble them up in no time. Oh….and just for the record mine made 1 1/2 dozen full size muffins. I could have gotten 2 dozen smaller ones.

These muffins were the bomb! I used half and half as my cream since it was all I had, and they were delicious. Like other reviewers said, I needed to cook them for a full 20 minutes in my oven. Great way to use up the cream cheese in my fridge, and very very tasty. Made 14 muffins for me (filled 3/4th of the way up).

Very good! No need to add or change anything. I however, put too many blueberries in, and the muffins were a bit too moist. Tasted great though. Next time I will put less blueberries in, and I am sure they will be perfect. Great recipe! Quick and easy. Did require the 20 minute bake time, as mentioned in other reviews.

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

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.


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