These Blueberry Cream Cheese Egg Rolls are a delicious, crispy treat filled with a creamy cream cheese mixture and bursting with sweet, juicy blueberries. Whether as a dessert or snack, these are sure to be a hit at any gathering. They’re easy to make, and you can customize them with a dusting of powdered sugar or a drizzle of syrup to add a sweet finishing touch!

Blueberry Cream Cheese Egg Rolls Recipe

Why You’ll Love This Recipe

Crispy and Creamy: The crunchy exterior combined with the smooth, tangy cream cheese and fruity blueberries creates an irresistible contrast of textures and flavors.
Quick and Easy: This recipe only takes 35 minutes from start to finish, making it perfect for last-minute dessert cravings or a fun snack.
Versatile: These egg rolls can be fried, baked, or air-fried, giving you the flexibility to cook them according to your preferences.

Ingredients

For the filling:

8 oz (225 g) cream cheese, softened
1/4 cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 cup (150 g) fresh or frozen blueberries

For the egg rolls:

8–10 egg roll wrappers
1 large egg, beaten (for sealing)
Vegetable oil, for frying

For serving:

Powdered sugar, for dusting
Honey, maple syrup, or whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Filling

In a medium mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Gently fold in the blueberries, ensuring they are evenly distributed without mashing them.

Step 2: Assemble the Egg Rolls

Place an egg roll wrapper on a clean surface with one corner pointing toward you (forming a diamond shape). Spoon about 2–3 tablespoons of the cream cheese and blueberry filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly. Roll the wrapper up tightly toward the top corner, sealing the edges with a bit of beaten egg. Repeat with the remaining wrappers and filling.

Step 3: Heat the Oil

In a deep skillet or saucepan, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.

Step 4: Fry the Egg Rolls

Carefully place 2–3 egg rolls into the hot oil at a time. Fry for 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Step 5: Serve

Dust the egg rolls with powdered sugar while they’re still warm. Serve with honey, maple syrup, whipped cream, or ice cream for an extra indulgent treat.

Servings and Timing

Servings: 8–10 egg rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Baking Option: For a lighter version, brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and crispy.
Air Fryer Option: Place the egg rolls in a single layer in the air fryer basket and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.

Storage and Reheating

Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes to regain some of the crispy texture, or microwave briefly if you prefer softer rolls.

FAQs

Q1: Can I use frozen blueberries for this recipe?

A1: Yes! Frozen blueberries work just as well as fresh, and they won’t lose their flavor. If using frozen blueberries, make sure to drain any excess moisture before mixing them into the filling.

Q2: Can I make these egg rolls ahead of time?

A2: Absolutely! You can assemble the egg rolls ahead of time and refrigerate them for up to 24 hours before frying. This will save you time if you’re preparing for a party or event.

Q3: How can I make these egg rolls gluten-free?

A3: You can use gluten-free egg roll wrappers to make these egg rolls gluten-free. Make sure to also check that the filling ingredients are free from gluten if you have dietary restrictions.

Q4: Can I bake the egg rolls instead of frying them?

A4: Yes! For a healthier version, you can bake the egg rolls at 400°F (200°C) for about 15-20 minutes, flipping halfway through. This will give you a crispy texture without the frying.

Q5: How can I make the filling less sweet?

A5: If you’d like to reduce the sweetness, you can cut back on the sugar or swap it for a natural sweetener like stevia or maple syrup.

Conclusion

These Blueberry Cream Cheese Egg Rolls are an easy, fun, and decadent treat that’s perfect for any occasion. With a crispy wrapper, sweet blueberry filling, and creamy cream cheese, they’ll be a hit with everyone who tries them. Whether you fry, bake, or air fry them, this is a recipe that’s sure to impress!

Blueberry Cream Cheese Egg Rolls Recipe

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Author: Amelia

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Description

These Blueberry Cream Cheese Muffins with a Streusel Crumb Topping are a perfect breakfast treat, filled with juicy blueberries and a creamy center. The cream cheese filling adds a rich and decadent flavor, while the crumbly topping adds a crunchy texture. Easy to make in just 30 minutes, these muffins will be a hit for any occasion!

Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F and line a muffin pan with paper liners. This recipe makes 9-10 muffins.

Step 2: Toss Blueberries

Divide the blueberries in half.

Toss ¾ cup of blueberries with 1 tablespoon flour (this helps keep them from sinking in the batter).

Set aside the remaining ¾ cup blueberries for topping.

Step 3: Make Streusel Topping

In a bowl, whisk together 2/3 cup flour, 1/3 cup light brown sugar, and ¼ teaspoon salt.

Add melted butter and whisk until coarse crumbs form. Set aside.

Step 4: Prepare Muffin Batter

In a large bowl, combine 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.

In a medium bowl, whisk together 1 egg and ½ cup granulated sugar until combined.

Add ½ cup Greek yogurt, ¼ cup vegetable oil, and ½ teaspoon vanilla extract to the wet mixture.

Add the dry ingredients into the wet ingredients and mix by hand until combined.

Gently fold in ¾ cup of blueberries (tossed with flour).

Step 5: Make Cream Cheese Filling

In a separate bowl, mix 6 oz softened cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla, and 1 teaspoon cornstarch until smooth and well combined.

Step 6: Assemble Muffins

Spoon about 1 ½ tablespoons of muffin batter into each paper liner.

Use a spoon to spread the batter up the sides of the liner to create a small dent in the center.

Drop 1 tablespoon of cream cheese filling into the center of each muffin, filling the cups about 2/3 to ¾ full.

Add a few blueberries on top of the cream cheese filling.

Generously sprinkle the muffins with streusel crumbs and add a few more blueberries on top. Press the crumbs lightly to ensure they stick.

Step 7: Bake

Place the muffins in the oven and immediately reduce the temperature to 350°F.

Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Glaze

Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are cooling, prepare the glaze by stirring ¾ cup powdered sugar with 1 ½ – 2 ½ teaspoons milk or cream until the desired consistency is reached.

Drizzle the glaze over the cooled muffins and serve.

Notes

Toss the blueberries in flour before folding them into the batter. This prevents the berries from sinking to the bottom of the muffins.

Don’t overmix the muffin batter. Stir just enough to combine the wet and dry ingredients.

Make sure the cream cheese filling is at room temperature to ensure it mixes well and creates a smooth filling.

Storage:

These muffins are best eaten fresh but can be stored in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins for up to 2 months. To reheat, warm them in the microwave for 10-15 seconds or bake them in a preheated oven at 350°F for 5-7 minutes.

Frequently Asked Questions:

Can I substitute Greek yogurt in the recipe?
Yes, you can use sour cream or regular yogurt instead of Greek yogurt, but Greek yogurt helps keep the muffins moist and adds a slight tang.

Can I use frozen blueberries instead of fresh?
Yes, but be sure to toss them in flour before adding them to the batter to prevent the muffins from turning blue. Also, don’t thaw the blueberries before using them to prevent extra moisture.

How do I make these muffins gluten-free?
You can substitute all-purpose gluten-free flour for regular flour in this recipe. Just make sure your baking powder and other ingredients are also gluten-free.

Blueberry Cream Cheese Egg Rolls Recipe

Why You’ll Love This Recipe

Ingredients