Blueberry Monkey Bread Muffins are a playful and delicious twist on the classic pull-apart monkey bread. Instead of a large bundt-style bread, these are baked in individual muffin portions, making them perfect for breakfast, brunch, or a sweet snack. The dough is soft and tender, the blueberries add little bursts of juicy flavor, and a cinnamon-sugar coating ties everything together. The best part is that these muffins are simple to make and don’t require complicated steps, yet they look and taste like something special.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
2/3 cup whole milk
1 large egg
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen blueberries (if frozen, do not thaw)
1/4 cup brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
For the glaze
1/2 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and lightly grease or line a standard 12-cup muffin tin.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
In a separate bowl, whisk the melted butter, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until combined. Do not overmix; the batter should be slightly thick.
Fold in the blueberries carefully so they do not burst into the batter.
In a small bowl, mix the brown sugar, granulated sugar, and ground cinnamon to make the coating.
Scoop a tablespoon of batter and roll it into a ball with your hands. Lightly dip or roll the ball in the sugar mixture and place it into the muffin tin. Repeat, adding two or three coated pieces per muffin cup until the cups are about two-thirds full.
Bake for 18 to 22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding a touch more milk if needed.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Drizzle the glaze over the warm muffins and let them set slightly before serving.
These Blueberry Monkey Bread Muffins are soft and pull apart beautifully, making them fun to share. The coating of cinnamon sugar caramelizes slightly in the oven, creating a golden crust that contrasts perfectly with the juicy blueberries inside. The glaze on top adds just the right touch of sweetness without being overwhelming.
One of the best things about this recipe is its flexibility. You can swap out the blueberries for other fruits such as raspberries, diced apples, or even peaches. A pinch of lemon zest in the batter can brighten the flavor even more. If you prefer a less sweet version, you can reduce the sugar in the coating and skip the glaze altogether.
These muffins are best enjoyed warm from the oven, but they also keep well in an airtight container at room temperature for two days. You can reheat them in the microwave for a few seconds to bring back their fresh-from-the-oven softness. They also freeze well, so you can bake a batch ahead of time and enjoy them whenever you need a quick treat.
Blueberry Monkey Bread Muffins bring together the charm of monkey bread and the convenience of individual servings. Whether served at a family breakfast, packed into lunchboxes, or enjoyed with a cup of tea in the afternoon, they are sure to be a favorite.