Description
The magic lies in their simplicity – imagine fluffy biscuit dough wrapped around a luscious blueberry filling, then baked to golden perfection in just 30 minutes. These little gems deliver the nostalgic comfort of homemade pie without the fuss of rolling pastry or worrying about soggy bottoms. Each bite offers that perfect contrast of tender, flaky exterior giving way to a jammy, sweet center that tastes like summer captured in pastry form.
Ingredients
Base Ingredients:
- 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count)
- 1 cup fresh or frozen blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
For Assembly and Finishing:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons coarse sugar or turbinado sugar for sprinkling
- Cooking spray or butter for greasing
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Substitution Tips: For gluten-free options, use your favorite gluten-free biscuit dough. Frozen blueberries work beautifully – no need to thaw them first, which actually helps prevent excessive bleeding. If you’re avoiding refined sugar, maple syrup or honey can replace granulated sugar (reduce to 1/4 cup and add an extra tablespoon of cornstarch).
Instructions
Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin. The butter or cooking spray is crucial here – these treats have a tendency to stick due to their sweet filling. Line a baking sheet with parchment paper as backup workspace.
In a medium bowl, gently combine blueberries, granulated sugar, cornstarch, lemon juice, vanilla, and cinnamon. The cornstarch acts as a thickening agent, preventing soggy bottoms while creating that perfect jammy consistency. Toss everything together until the berries are evenly coated – you’ll notice they start releasing their juices almost immediately, creating a beautiful purple syrup.
Pro Tip: If using frozen berries, work quickly to prevent excessive thawing and juice release during assembly.
Remove biscuits from the can and separate them carefully. On a lightly floured surface, gently flatten each biscuit with your palm or a rolling pin until they’re about 4 inches in diameter. Don’t worry about perfect circles – rustic shapes add to their homemade charm. The dough should be thin enough to wrap but not so thin it tears easily.
Place about 1 1/2 tablespoons of the blueberry mixture in the center of each flattened biscuit. Here’s where the magic happens – carefully gather the edges of the dough around the filling, pinching and twisting to seal completely. The seal is critical; any openings will allow the filling to leak out during baking. Roll each bomb gently between your palms to create a smooth, round shape.
Place each sealed bomb seam-side down in the prepared muffin cups. Brush the tops generously with melted butter – this creates that golden, bakery-style finish. Sprinkle with coarse sugar for a delightful crunch that contrasts beautifully with the soft interior.
Bake for 12-15 minutes, or until the tops are golden brown and sound hollow when gently tapped. The kitchen will fill with an incredible aroma of butter, cinnamon, and sweet blueberries. Resist the urge to open the oven door too early, as this can cause uneven browning.
Allow the bombs to cool in the pan for 5 minutes before transferring to a wire rack. For the optional glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm bombs for an extra indulgent finish.
Nutrition
- Calories: 185-200
- Sugar: 15g
- Fat: 6g
- Carbohydrates: 32g
- Protein: 3g