Preheat the oven to 400 degrees.

Using a small rolling pin, roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are blended back together.

Spread a thin layer of the blueberry pie filling onto the rolled crescent roll sheets.

Starting on the long end of the rectangle, roll up the dough into a log.

Cut the dough in half, giving you shorter logs.

Then cut each of those logs in half, lengthwise – exposing the inner layers of the logs. This will be messy and the filling will seep out - this is fine.

Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.

Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked. You can gently stretch the dough during this process.

Place each rolled piece in the greased muffin tin.

Bake for 17-20 minutes – rotating halfway through.

Remove from the oven and immediately remove the cruffins from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.

Roll each cruffin in the granulated sugar and place them on a plate or cooling rack to come to room temperature.

Store at room temperature in an open container. Closing them into an airtight container will make them sweat and the sugar will become moist and they will lose the texture that makes them great.