These Blueberry Monkey Bread Muffins are so easy to make and come together in minutes!
If you’ve been around these parts for any length of time, you’ll know that Jordan loooooooves monkey bread. What started as a whim Christmas morning breakfast has turned into a tradition that I’m not allowed to change.
In fact, this year I asked Jordan if I could make a new flavor monkey bread for Christmas morning. She said no…then amended her answer. She said yes, but that I had to “test it out” first. To make sure she approves.
So anyway, we love monkey bread. But you know what – I’ve never made it from scratch. I always use Pillsbury Grands! biscuits – because they’re just so easy! Using the biscuits removes the step of making the dough, waiting for it to rise, and then making the monkey bread.
So it’s ready sooooo much faster.
And if you make monkey bread muffins? They’re ready even faster!
So for this new “trial” version, I used the new Blueberry Grands! Have you seen those? They’re SO flipping good.
And the monkey bread they make is amazing too!
These muffins come together in minutes, and bake up quickly. They’re great alone, but they’re better with a white chocolate drizzle.
Remember, blueberries + white chocolate = bliss.
Quick tip about the recipe: you can freeze them. I froze them frosted and unfrosted, in a single layer on a cookie sheet. Once they were frozen I just popped them all into a ziploc bag. Now, when Jordan wants monkey bread for breakfast, I can just grab one and microwave it quick. Great for a special school morning treat!
If you love Pillsbury as much as I do, be sure to follow me on Instagram tomorrow. I’ll be at their test kitchens doing all sorts of fun stuff.
These got two thumbs up from Jordan. And they will from you too, I bet!
Monkey bread = awesome!
Blueberry Monkey Bread Muffins
- 1 can Pillsbury Grands! Blueberry Biscuits
- 1/3 cup granulated sugar
- 3/4 teaspoon cinnamon divided
- 1/2 cup butter melted
- 1/4 cup brown sugar
- 1/2 cup white chocolate chips
- 1 tablespoon shortening Crisco
- Preheat oven to 350F. Spray 11 cavities of a muffin tin with cooking spray.
- Open your can of biscuits and cut each into 4 pieces. Add the pieces, granulated sugar, and ½ teaspoon cinnamon to a large ziploc bag. Seal and shake to cover the biscuits with the cinnamon sugar.
- Stir the brown sugar and remaining ¼ teaspoon cinnamon into the melted butter. Spoon a little bit into each of the muffin cavities (using all the butter mixture). Press biscuit pieces evenly into each muffin cavity.
- Bake for about 10-13 minutes, until the tops are golden and the center is no longer doughy (gooey). Cool slightly, then remove from pan.
- Meanwhile, melt white chocolate chips and shortening in a microwave safe bowl. Drizzle onto muffins and serve. (I put my drizzle in a sandwich bag and cut off the tip to drizzle the lines, but you can just use it like frosting if you prefer.)
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 15, 2013