Pineapple Blueberry Muffins
These muffins are made from canned cinnamon rolls and they are amazing! Super easy to make and never any left.
Servings: 8 muffins
- 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.