Blueberry Monkey Bread Muffins
These Blueberry Monkey Bread Muffins are fun, gooey, and bursting with blueberries and white chocolate. Perfect for breakfast, brunch, or dessert!
Equipment
- Muffin Tin
- Mixing Bowls
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl
- Pastry brush or spoon
- Cooling rack
Ingredients
- 1 can Pillsbury Grands! Blueberry Biscuits 16.3 oz
- 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
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with shortening to prevent sticking.
- In a medium bowl, combine the granulated sugar with 1/2 teaspoon of ground cinnamon. Stir well to evenly distribute the cinnamon.
- 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.
- Open the can of Pillsbury Grands! Blueberry Biscuits and separate each biscuit into quarters. You should have about 24 pieces total.
- Dip each biscuit piece into the cinnamon-buttermilk mixture, then roll it in the cinnamon sugar mixture until fully coated.
- 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.
- Drizzle the melted shortening evenly over the tops of the biscuit layers in each muffin cup. This helps create a golden, crispy coating.
- Bake the muffin tin in the preheated oven for 20-25 minutes, or until the muffins are puffed, golden brown, and cooked through.
- 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.
Notes
- Use plain refrigerated biscuits with added fresh or frozen blueberries if blueberry biscuits are unavailable.
- Substitute buttermilk with whole milk plus lemon juice or vinegar for a tangy flavor.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Freeze individual muffins wrapped tightly for up to 2 months; thaw overnight before reheating.
- To avoid greasy muffins, use just enough melted shortening to lightly coat the tops or substitute with melted butter.