A cruffin is a mix of a croissant and muffin — flaky laminated layers baked in a muffin tray. This version uses sourdough and a sweet blueberry filling.

Ingredients

Dough

• 500g bread flour
• 100g active sourdough starter
• 250ml warm milk
• 50g sugar
• 1 egg
• 8g salt
• 60g soft butter

Butter Layer

• 200g cold butter

Blueberry Filling

• 1 cup blueberries
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch

Topping

• Powdered sugar

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Step-by-Step Method

1. Prepare the Dough

In a large bowl:

1. Mix warm milk, sugar, egg, and sourdough starter.
2. Add flour and salt.
3. Knead until smooth.
4. Add soft butter and knead again for 8–10 minutes.
5. Cover and rest for 1 hour.

Then refrigerate overnight.

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2. Prepare the Blueberry Filling

In a saucepan:

1. Add blueberries, sugar, lemon juice, and cornstarch.
2. Cook on low heat for 5–7 minutes until thickened.
3. Let it cool completely.

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3. Laminate the Dough

1. Roll chilled dough into a rectangle.
2. Place cold butter in the center.
3. Fold like a letter.
4. Roll and fold 3 times, chilling for 20 minutes between folds.

This creates flaky croissant-style layers.

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4. Shape the Cruffins

1. Roll dough into a thin rectangle.
2. Spread a light layer of blueberry filling.
3. Cut long strips.
4. Roll each strip into a spiral.
5. Place spirals into a greased muffin tray.

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5. Final Proof

Cover and let rise for 2–3 hours until puffy.

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6. Bake

Bake at:

• 200°C (390°F) for 20–25 minutes

Bake until golden brown.

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7. Finish

Cool slightly and dust with powdered sugar.

Serve warm.

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Tips for Perfect Cruffins

• Use very cold butter for flaky layers.
• Don’t overfill with blueberry filling.
• Chill the dough whenever it becomes soft.
• An active sourdough starter gives the best rise and flavor.