Spray a 12-cup muffin pan with nonstick cooking spray.Divide each biscuit in half. Press a half of the biscuit in the bottom of 8 of the muffins cups,covering bottom completely. leave 4 of the cups empty.
In a small bowl, combine blueberry pie filling, nutmeg, and almond extra.
Spoon 1 tablespoon of the blueberry pie filling mixture on top of each biscuit half.
Cover the top of the blueberry pie filling with reaming biscuit halves.
Mix the cinnamon and sugar together in a small bowl.
Sprinkle each biscuit with cinnamon sugar mixture.