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Easy Blueberry Brioche Buns

Easy Blueberry Brioche Buns

Buttery brioche buns cradling a quick, jammy blueberry filling with a glossy golden finish. Bakery-style results with simple steps.
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Prep Time: 2 hours
Cook Time: 22 minutes
Total Time: 2 hours 22 minutes
Servings: 12

Ingredients
 

Brioche Dough

  • 0.75 cup warm whole milk about 105–110°F
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast
  • 2 large eggs room temperature
  • 1.25 tsp vanilla extract
  • 1 tsp finely grated lemon zest optional, brightens the dough
  • 3.25 cup all-purpose flour
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter, softened cut into pieces

Blueberry Filling

  • 2.25 cup blueberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1.5 tbsp lemon juice
  • 1.5 tbsp cornstarch

Egg Wash & Topping

  • 1 large egg for brushing
  • 1 tbsp milk for egg wash
  • 1.5 tbsp coarse sugar or pearl sugar optional, for crunch

Optional Glaze

  • 0.5 cup powdered sugar
  • 1.5 tbsp milk more as needed for drizzling
  • 0.25 tsp vanilla extract

Instructions

Make the Dough

  • Warm the milk until just hot to the touch. Stir in the sugar and yeast, then let it foam for 5–10 minutes.
  • Whisk in the eggs, vanilla, and lemon zest until smooth.
  • Add flour and salt. Mix until a shaggy dough forms and no dry spots remain.
  • Knead 8–10 minutes, then work in the softened butter a little at a time until silky and elastic.
  • Place in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes.

Cook the Filling

  • Toss blueberries with sugar, lemon juice, and cornstarch in a saucepan.
  • Cook over medium heat, stirring, until thick and jammy, 4–6 minutes. Cool completely.

Shape and Bake

  • Line two baking sheets with parchment. Gently deflate the dough and divide into 12 equal pieces.
  • Roll each piece into a tight ball and set on the sheets, spacing well.
  • Flatten slightly and press a deep well in the center of each bun with your fingers or a measuring cup.
  • Spoon 1–2 tablespoons blueberry filling into each well. Cover and let rise until puffy, 30–45 minutes. Preheat oven to 375°F.
  • Whisk the egg with milk. Brush the dough edges and sprinkle with coarse sugar.
  • Bake until golden and the filling bubbles, 18–22 minutes. Cool on a rack for 15 minutes.
  • Stir glaze ingredients until smooth, then drizzle over warm buns if using.

Notes

Variation: Swap in raspberries or blackberries, or add a pinch of cinnamon to the filling. For extra shine, brush the buns with a little melted butter right after baking. Storage: Keep covered at room temperature for 1 day or refrigerate up to 3 days; rewarm at 300°F for 5–8 minutes. Freeze unglazed buns up to 2 months.
This recipe is an original creation inspired by classic Easy Blueberry Brioche Buns flavors. All ingredient ratios and instructions are independently developed.