Description
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!
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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12