Sheet Pan Blueberry Muffin Tops
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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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Notes:
Substitute frozen blueberries and/or strawberries for the fresh, if preferred.
When you are smoothing out the batter onto the sheet pan, you don't have to take it all the way to the edges, just enough to keep it in a thin layer.
Nutrition Facts
Per Serving:
234 calories; protein 4.2g; carbohydrates 33.5g; fat 9.5g; cholesterol 53.4mg; sodium 209.2mg.
Full Nutrition