Monkey bread is one of those irresistible treats that’s fun to pull apart and share. These Blueberry Monkey Bread Muffins take that same idea and shrink it down into individual servings. Each muffin is soft, fluffy, coated in cinnamon sugar, and dotted with juicy blueberries. They’re perfect for breakfast, brunch, or even dessert, and the best part is that they’re made in a muffin tin so everyone gets their own little portion of sticky-sweet goodness.
The recipe uses simple pantry ingredients, comes together quickly, and delivers big on flavor. Fresh blueberries bring a burst of tart sweetness that balances perfectly with the rich, buttery dough and warm cinnamon sugar. Once baked, the muffins are sticky, golden, and just begging to be pulled apart piece by piece.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup milk
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
1/4 cup unsalted butter, melted (for coating)
Optional glaze: 1/2 cup powdered sugar + 1 tablespoon milk
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
In a medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and 1/2 teaspoon cinnamon. In another bowl, whisk the milk, 1/4 cup melted butter, egg, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries, being careful not to overmix.
In a small bowl, mix the remaining 1/2 cup sugar with 1 teaspoon cinnamon. Place the 1/4 cup melted butter in another bowl.
Scoop small spoonfuls of dough, roll them lightly with your hands, dip each ball in the melted butter, then roll in the cinnamon sugar mixture. Place three to four coated dough balls into each muffin cup, layering as you go. Repeat until all the dough is used.
Bake for 18 to 22 minutes, or until the muffins are golden brown and cooked through. Allow them to cool in the pan for 5 minutes before carefully removing them.
For an optional glaze, whisk together powdered sugar and milk until smooth, then drizzle over the slightly warm muffins.
These muffins are best enjoyed fresh from the oven when they’re warm, soft, and sticky, but they also reheat beautifully in the microwave. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to four.
Blueberry Monkey Bread Muffins are a fun, family-friendly recipe that combines the joy of monkey bread with the convenience of muffins. They’re easy to make, easy to serve, and full of flavor. Whether you bake them for a lazy weekend breakfast or bring them to a brunch gathering, they’re sure to disappear quickly.