Sheet Pan Blueberry Muffin Tops

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.