The whole family will love these mini monkey bread muffins. Blueberry filled bites and a light lemony glaze are the perfect flavor combo!
Hello! It's Tiffany from Feel Great in 8. I'm so excited to be back sharing another delicious Rhodes recipe with you!
These mini monkey bread muffins with blueberry and lemon are perfect for breakfast, brunch or even just an afternoon snack.
All you need to make these sweet muffins are 12 Rhodes frozen rolls (I used white rolls this time, but I've also used the Cracked Wheat and they were delicious), blueberry preserves, 1 lemon, butter and a granulated sugar.
First, thaw the Rhodes roll dough. Then cut each roll into 6 small pieces. Flatten each piece of dough and add a little dollop of blueberry preserves (I used maybe 1/8th of a teaspoon on each.
Then pull the dough from the edges together and pinch so that the preserves are sealed inside. Repeat this step with all 12 rolls so you have 72 little blueberry filled bites. It takes a few minutes to do them all, but when every bite of monkey muffin has that amazing blueberry flavor, it'll totally be worth it.
Mix together the zest of 1 lemon and your choice of granulated sugar. I used unrefined coconut sugar just because it is a less processed sweetener with a little bit of nutritional value, but white granulated sugar would work fine too.
Roll each piece of dough in the melted butter and then in the sugar mixture. Place each one seam-down in the cups of a muffin tin. You should have 6 sugar-covered bites in each cup.
Allow the dough to rise in a warm place for 45 minutes to an hour, or until doubled in size. Then bake at 350 degrees F for 18-20 minutes, or until golden brown on top.
Allow to cool for 5 minutes and then drizzle with the lemon glaze.
Enjoy every blueberry lemon bite.