Sheet Pan Blueberry Muffin Tops Recipe

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2 votes | 2006 views

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!

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Servings: 12
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Ingredients

Cost per serving $0.55 view details

Directions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, sugar, salt, baking powder and cinnamon using a whisk.
  3. In another bowl, whisk together the cooled melted butter, eggs, milk, and vanilla.
  4. Combine the wet ingredients and dry ingredients, then stir until the batter just comes together (do not over mix). Mix in ½ cup of blueberries until just mixed in. Pour the batter onto the sheet pan and smooth it into an even layer with your spatula. You don't have to take it all the way to the edges, just enough to keep it in a thin layer (about ½” high).
  5. Place the blueberries onto one-third of the batter, the strawberries onto another third, and finally the banana slices drizzled with caramel over the last third.
  6. Sprinkle the top of the batter with turbinado sugar and bake about 20 minutes, or just until the edges are turning golden brown. Remove from the oven, let cool for at least 10 minutes, then slice into squares.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 97g
Recipe makes 12 servings
Calories 221  
Calories from Fat 83 38%
Total Fat 9.39g 12%
Saturated Fat 5.53g 22%
Trans Fat 0.0g  
Cholesterol 53mg 18%
Sodium 433mg 18%
Potassium 111mg 3%
Total Carbs 30.49g 8%
Dietary Fiber 1.2g 4%
Sugars 12.49g 8%
Protein 4.03g 6%
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