Butter or cooking spray
1/2 cup granulated sugar, divided
1 1/2 teaspoons ground cinnamon
1 tablespoon finely grated lemon zest
6 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons Nutella
2 (8-count) cans refrigerator biscuits
1/4 cup blueberries
Arrange a rack in the middle of the oven and heat to 350°F. Grease a standard 12-cup muffin tin with butter or cooking spray; set aside.
Place 1/4 cup of the sugar and cinnamon in a gallon-sized resealable bag; set aside. Place the remaining 1/4 cup sugar and zest in another plastic bag; set aside.
Combine the melted butter and brown sugar in a medium bowl. Put a tablespoon of this mixture into 8 of the muffin tin cups. Whisk the Nutella into the remaining butter mixture and set aside.
Remove the biscuits from the package and cut each one into 6 pieces for a total of 96 pieces. Roll all of the pieces into balls. Put 32 into the bag with the lemon sugar, and put the remaining 64 into the bag with the cinnamon sugar. Seal the bags and toss gently to coat.
Divide the lemon-sugar balls evenly among 4 of the muffin cups with the brown sugar and butter mixture at the bottom. Sprinkle with blueberries as you fill. You should have 8 balls for each cup.
Divide 32 of the cinnamon-sugar balls evenly into the tins with the butter mixture at the bottom.
Put the remaining 32 of the cinnamon-sugar balls into the bowl with the Nutella mixture. Gently fold to coat and divide evenly across the last 4 empty cups.
Bake until the dough no longer feels squishy and raw when pressed on the top, 15 to 20 minutes. Cool in the pan for 1 minute, then invert onto a cooling rack or serving dish. Serve warm.