These quick and simple sheet pan blueberry muffin tops don’t require any muffin top pans. The finest part of these deliciously moist breakfast muffins, which are brimming with blueberries, with golden crispy edges and a sparkling sugar, buttery crust, is obtained by using a baking sheet.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup whole milk
- ½ cup unsalted butter, melted and cooled
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- ¾ cup sliced fresh strawberries
- 1 banana, sliced
- 1 tablespoon caramel topping
- 2 tablespoons raw turbinado sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.
- Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.
- 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.
- 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.
- 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.
- Substitute frozen blueberries and/or strawberries for the fresh, if preferred.
- When you are smoothing out the batter onto the sheet pan, you don’t have to take it all the way to the edges, just enough to keep it in a thin layer.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 209 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and easy; very pretty. Omitted the banana, caramel sauce. Used a oversized baking pan as I didn’t have a sheet pan, worked.
What a fun (and easy!) twist on muffins. The method of baking the batter on a sheet pan was new to me, and I like having options. These do taste like muffin tops, and I really liked the crunch they had coming right out of the oven. They are definitely best on the first day, but are still good a couple of days later too. I used different fruit – blueberries + raspberries – and think you could mix it up with whatever fruit you have.
These were ok and might need a bit of tweaking to be a repeat in this house. The title is very deceiving since it also has strawberries and bananas included. They were easy to whip up. The texture was great and they weren’t overly sweet.
I had some blueberries on hand that I wanted to use up, so after reading the recipe name and description, I decided to make this. After further review, to my surprise, the ingredients also call for strawberries, banana and caramel syrup, which I wasn’t expecting. I made it anyway, with just the blueberries. One thing that should be called out in the recipe is the size of the sheet pan. I used a half sheet pan (as that’s all I have), and there was not enough batter to cover it, which also caused the sides to be thinner than the middle due to batter spread. These are very tasty though, and I could see making this for when you have to feed a crowd.
I made this today. Followed all the directions as stated. It came out great! And pretty to look at too. My family loved it. I’m sure I will make it again.