Blueberry Monkey Bread Muffins

If you’re looking for a fun and delicious twist on traditional muffins, these Blueberry Monkey Bread Muffins are exactly what you need. Imagine fluffy, tender biscuits bursting with juicy blueberries, coated in cinnamon sugar, and studded with creamy white chocolate chips. This recipe uses Pillsbury Grands! Blueberry Biscuits, making it a breeze to whip up a batch of these sweet, pull-apart muffins in no time. Whether you’re serving them for breakfast, brunch, or dessert, these muffins are sure to impress with their gooey, melt-in-your-mouth texture and irresistible flavor. Plus, they’re perfect for sharing — or not!

What You’ll Love About This Recipe

• Quick and easy: Using refrigerated blueberry biscuits saves time and effort without sacrificing flavor.
• Fun presentation: These monkey bread muffins are shareable and interactive, perfect for gatherings or family breakfasts.
• Sweet and cinnamon-spiced: The combination of cinnamon sugar and brown sugar creates a caramelized coating that’s simply addictive.
• White chocolate surprise: Melty white chocolate chips add a creamy contrast to the fruity blueberry bites.
• Moist and tender: The buttermilk bath keeps the muffins soft and adds a slight tang that balances the sweetness.

Shopping List

• 1 can (16.3 oz) Pillsbury Grands! Blueberry Biscuits
• 1/3 cup granulated sugar
• 3/4 teaspoon ground cinnamon (divided)
• 1/2 cup buttermilk, melted
• 1/4 cup packed brown sugar
• 1/2 cup white chocolate chips
• 1 tablespoon shortening (such as Crisco)

Hardware & Gadgets

• Muffin tin: Essential for baking the monkey bread muffins in individual portions.
• Mixing bowls: For combining cinnamon sugar and dipping biscuits.
• Measuring cups and spoons: Accuracy matters for the perfect cinnamon-sugar coating.
• Small saucepan or microwave-safe bowl: To melt the shortening.
• Pastry brush or spoon: To brush the buttermilk over the biscuits.
• Cooling rack: For cooling the muffins after baking.

From Start to Finish: Blueberry Monkey Bread Muffins

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with shortening to prevent sticking.

Step 2: Mix the Cinnamon Sugar

In a medium bowl, combine the granulated sugar with 1/2 teaspoon of ground cinnamon. Stir well to evenly distribute the cinnamon.

Step 3: Prepare the Buttermilk Mixture

In a separate small bowl, combine the melted buttermilk with the remaining 1/4 teaspoon cinnamon. This mixture will add moisture and flavor to the biscuits.

Step 4: Separate the Biscuits

Open the can of Pillsbury Grands! Blueberry Biscuits and separate each biscuit into quarters. You should have about 24 pieces total.

Step 5: Coat the Biscuit Pieces

Dip each biscuit piece into the cinnamon-buttermilk mixture, then roll it in the cinnamon sugar mixture until fully coated.

Step 6: Layer the Muffin Tin

Place a few coated biscuit pieces into each muffin cup. Sprinkle a few white chocolate chips and a pinch of brown sugar over the biscuit pieces. Continue layering biscuit pieces, chocolate chips, and brown sugar until the muffin cups are filled.

Step 7: Drizzle the Melted Shortening

Drizzle the melted shortening evenly over the tops of the biscuit layers in each muffin cup. This helps create a golden, crispy coating.

Step 8: Bake the Muffins

Bake the muffin tin in the preheated oven for 20-25 minutes, or until the muffins are puffed, golden brown, and cooked through.

Step 9: Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then carefully remove each muffin and transfer to a cooling rack. Serve warm for the best gooey texture.

Ingredient Swaps & Substitutions

• Biscuits: If you can’t find blueberry biscuits, use plain refrigerated biscuits and add 1/3 cup fresh or frozen blueberries to each muffin cup.
• Buttermilk: Substitute with whole milk mixed with 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
• White chocolate chips: Use milk or dark chocolate chips if preferred, or chopped nuts for crunch.
• Shortening: Replace with unsalted butter for a richer flavor and slightly different texture.
• Sugar: Swap granulated sugar with coconut sugar or a natural sweetener to reduce refined sugar.

Troubles You Can Avoid

• Muffins sticking to the pan: Make sure to grease the muffin tin well with shortening or a non-stick spray.
• Biscuit pieces not cooking through: Cut the biscuit dough into smaller pieces to ensure even baking.
• Muffins too dry: Don’t skip the buttermilk dip—it adds moisture that keeps the muffins tender.
• White chocolate chips melting too much: Gently fold them in layers instead of mixing all at once to prevent melting.

Best Ways to Store

Store leftover Blueberry Monkey Bread Muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To enjoy later, reheat in the microwave for 15-20 seconds or warm in a preheated oven at 300°F for 5-7 minutes. These muffins also freeze well—wrap each one individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Ask & Learn

Can I make these muffins ahead of time?

Absolutely! You can prepare the muffin tin, assemble the biscuits, and refrigerate it overnight before baking. Just add a few extra minutes to the baking time if baking cold from the fridge.

What if I don’t have Pillsbury Grands! Blueberry Biscuits?

No worries! Use plain biscuits and add fresh or frozen blueberries to each muffin cup for a similar fruity burst.

Can I use regular milk instead of buttermilk?

Yes! Mix 1/2 cup whole milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s acidity and tanginess.

How do I prevent the muffins from becoming greasy?

Use just enough melted shortening to coat the tops lightly. Too much can make the muffins greasy. You can also try substituting with melted butter for a less oily finish.

Try These Next

• Cinnamon Sugar Monkey Bread – A classic pull-apart bread that’s pure comfort food.
• Blueberry Muffins from Scratch – For a traditional muffin with fresh blueberries.
• One-Bowl Banana Bread – Moist, sweet, and easy to make with simple ingredients.
• White Chocolate Raspberry Scones – Another delightful treat combining white chocolate and fruit.

Serve & Enjoy

Serve your Blueberry Monkey Bread Muffins warm, fresh from the oven, with a pat of butter or a drizzle of honey for extra sweetness. They pair beautifully with a mug of coffee or a glass of cold milk, making for a cozy breakfast or an indulgent snack. The pull-apart style makes them perfect for sharing with friends and family, turning any ordinary morning into a special occasion. Don’t forget to savor the gooey pockets of white chocolate and bursts of blueberry in every bite!

These muffins are a guaranteed crowd-pleaser and an easy recipe to keep on hand for busy mornings or last-minute entertaining. The combination of cinnamon, sugar, and white chocolate with the fruity blueberries makes for a mouthwatering treat that everyone will love.

Whether you’re a seasoned baker or just starting out, this Blueberry Monkey Bread Muffins recipe is a delightful and straightforward way to add some sweetness to your day. Enjoy every bite!

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