Sheet Pan Blueberry Muffin Tops

You won't need any muffin top pans for these quick and easy sheet pan blueberry muffin tops. You use a baking sheet to get the best part of these scrumptiously moist breakfast muffins that are bursting with blueberries, have golden crispy edges, and a sparkling sugar, buttery crust!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 234 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• ½ cup white sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1 cup fresh blueberries
• 1 cup whole milk
• 1 banana, sliced
• ¾ cup sliced fresh strawberries
• ½ cup unsalted butter, melted and cooled
• 1 tablespoon caramel topping
• 2 tablespoons raw turbinado sugar

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.

Step 2

Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.

Step 3

Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries.

Step 4

Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar.

Step 5

Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.