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 scrumptious breakfast muffins that are bursting with blueberries, have golden crispy edges and are sprinkled with crunchy raw sugar on top. Your family will love them!
There is nothing better on a lazy Sunday morning than waking up to the smell of something baking in the oven. That’s why I love these Sheet Pan Blueberry Muffin Tops. It’s the perfect blueberry muffin recipe that is SO quick and easy to make. Plus, there is no need (especially when you are still half asleep) to portion batter into pans or muffin tins. Who wants to take the time to do that…not me!
These amazing muffin crisps are bursting with fresh (or frozen) blueberries and bake up with a moist, fluffy crumb and a sparkling sugar, buttery crust. They are soft and delicately crisp on top. You get the best of both worlds; a wonderfully tender center with lots of golden, crisp edges. The result is like a giant muffin top!
The best news is you line your baking sheet with parchment, so clean up is a breeze. You can also try this amazing sheet pan baking technique with any cake, pancake batter, brownie or popover mixes. As you can see by the picture, I decided to try three different muffin flavors on my sheet pan…blueberry, strawberry and banana caramel! You are going to love the results of these scrumptious Sheet Pan Blueberry Muffin Tops, especially on a lazy weekend morning!
- 2 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted and cooled
- 2 eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries, divided
- 1 banana, sliced
- 1 tablespoons caramel topping
- ¾ cup fresh or frozen strawberries, sliced
- 2 tablespoons turbinado (raw) sugar, for sprinkling on top
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, salt, baking powder and cinnamon using a whisk.
- In another bowl, whisk together the cooled melted butter, eggs, milk, and vanilla.
- 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).
- 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.
- 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.
For another fantastic breakfast item, please try our Zesty Orange Faraway Muffin, Caramel Banana Poke Muffins, Good for U Blueberry Orange Muffins or Apple Cinnamon Roll Muffins to name a few!