Last updated March 19, 2015

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.

Blueberry Pull-Apart Muffins

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.

Happy baking!

Blueberry Pull-Apart Muffins

Yield: 12 muffins

Blueberry Pull-Apart Muffins


  • 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.