1 (17 ounce) package blueberry muffins, broken into holes
2 cups quick cooking oats
1 cup butter, softened
1 cup butter, room temperature
1 cup brown sugar
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Break muffins into bite-sized pieces and squeeze edges of pieces into a coat. Spoon oats on each muffin. On a small baking sheet arrange three muffins onto a sheet; press firmly to keep these together. Spread 1 side of each biscuit with butter, seal sides and press edges. Place within muffin circles. Place berries about 1 inch apart over oats and fill with remaining butter.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool for at least 10 minutes on parchment, then cool completely on wire rack. Roll out in layers and serve at room temperature.