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Pineapple Blueberry Muffins from Canned Cinnamon Rolls are so easy to make and delicious!  Make these pineapple blueberry muffins for breakfast and watch how fast they disappear when served with coffee.  I love pineapple and blueberries together.  Two of my favorite fruits!  These pineapple blueberry muffins from canned cinnamon rolls will become one of your favorite quick, easy recipes and they are so versatile.  You can change up the fruit fillings and toppings.  You can double the recipe.  They keep in the refrigerator and can be reheated in the microwave.  I love them for a snack during the day.  A great project to make with children and grandchildren.

1 (13 ounce can) flaky cinnamon rolls

1 (8 ounce) can crushed pineapple, well drained

4 ounces of cream cheese, softened

about 24 fresh or frozen blueberries

Spray 8 cups of a 12 cup muffin tin with cooking spray.  Pat each cinnamon roll into one muffin cup to form the crust.  Use a mixer to combine the crushed pineapple and creamed cheese. Put a spoonful of pineapple and creamed cheese in each cinnamon cup.  Top with blueberries.  Bake in preheated 350 degree oven for 15 to 20 minutes until brown.  Heat icing for cinnamon rolls in microwave and drizzle over warm muffins.  Makes 8 muffins. Enjoy!

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