I love baking, but sometimes I don’t really feel like all-out baking. You know, where you pull out the stand mixer, flour, sugar, eggs and end up with tons of dishes. Don’t get me wrong, it’s rewarding, but when I want something baked and quick, I reach for Pillsbury Buttermilk Biscuits.
There is something about their simplicity that I love. They can take on savory flavors like in my Cheesy Garlic Bites or they can be baked up with sugar and fruit like in these Blueberry Pull-Apart Muffins.
The concept for these muffins is like monkey bread. You cut each biscuit and toss it in sugar and butter. Then, you layer it in muffin cups.
I added some lemon zest and fresh blueberries because I love the combination. But you could layer in apples, bananas, raisins, coconut, pineapple, nuts — be creative and go with what you love.
- 2 cans Pillsbury Buttermilk Biscuits
- ¼ cup melted butter
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp. cinnamon
- ½ tsp. lemon zest (optional)
- pinch salt
- 1 pint blueberries
Preheat the oven to 350 degrees F.
With a pair of scissors, cut each biscuit into quarters and place in a bowl.
In a small bowl, combine the butter, sugars, cinnamon, lemon zest and salt.
Using your hands, combine the sugar mixture and biscuits, making sure each piece gets coated in sugar.
Line a muffin pan with liners. Place 3 biscuit pieces in each muffin cup. Add 4 blueberries.
Add 3 more biscuit pieces on top with 3 more blueberries.
Bake for 20 minutes.