These buns are the culmination of so many awesome things. The flaky, buttery dough is reminiscent of a croissant. The layers of caramelised sugar borrow from the famous Breton cake, kouign amann, and the inspiration for these ‘morning buns’ comes from the San Francisco bakery, Tartine. Scattered with blueberries and faked almonds and baked in a muffin tin, the buns are chewy and crisp and are at their best straight out of the oven, served with a ‘London fog’ (see Tip).