Blueberry Cruffins

Ingredients

3  can crescent rolls

Blueberry pie filling. (Recipe below)

1  cup Imperial Fine Sugar

1  teaspoon butter, softened 

Blueberry Pie Filling 

4  cups blueberries, fresh or frozen

1/4  cup water

3/4  cup Imperial Fine sugar

3   Tablespoons cornstarch 

1    Tablespoon butter

1   Tablespoon lemon juice

1/4  Teaspoon salt

Instructions

Preheat the oven to 400 degrees.  Lightly butter a muffin pan. 

Roll each sheet of dough out so the perforated portions are blended together. Roll out into rectangles. Spread in a thin layer the cooled pie filling on each rectangle. 

Roll up starting with the long side of dough (like you would a cinnamon roll). Roll into a log. 

Cut each log in half. Then cut each half lengthwise. Roll each of these halves in a ball ( this can be messy) and place in the prepared muffin pan. Sprinkle the top of each muffin with sugar. 

Bake for 8-10 minutes then rotate and bake another 8-10 minutes. 

Remove from oven and remove immediately from pan (May need to use a spatula or knife to run around the edges to loosen from pan) and roll each muffin in the sugar. Place on a cooling rack to cool. 

You can use cinnamon and sugar in the place of the blueberries. Like a cinnamon roll. If you make it with cinnamon and sugar then butter your dough before adding the cinnamon mixture. 

Filling

In a saucepan cook the blueberries and water over medium heat for 7-9 minutes. 

In a bowl whisk the sugar, cornstarch and salt. 

Pour the dry mixture into the blueberries. Stir and cook until it thickens. 

Remove from heat and add butter and lemon juice. Stir until butter melts. Cool completely.

You can use this for pie filling or put it a jar and keep in refrigerator to put on biscuits.