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Sheet Pan Blueberry Muffin Tops
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Fruit-topped sheet pan muffins with a golden buttery crust.
Ingredients:
  • 2 cups all-purpose flour
  • 0.5 cup white sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries
  • 0.75 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) and line a rimmed sheet pan with parchment paper.
  • Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl, whisking until well blended.
  • Combine milk, butter, eggs, and vanilla extract in a separate bowl. Gently incorporate into the flour mixture, being careful not to overmix. Gently fold in 1/2 cup of blueberries.
  • Spread the batter evenly on the sheet pan with a spatula. Top 1/3 with blueberries, the middle 1/3 with strawberries, and the last 1/3 with banana slices. Drizzle caramel over the bananas and finish by sprinkling everything with turbinado sugar.
  • Bake in the preheated oven for about 20 minutes until the edges are lightly golden. Take it out, cool for at least 10 minutes, then slice into squares.

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