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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!

Recipe Summary

15 mins
20 mins
10 mins
45 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.

  • Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.

  • Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries.

  • Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar.

  • Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.

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

234 calories; protein 4.2g; carbohydrates 33.5g; fat 9.5g; cholesterol 53.4mg; sodium 209.2mg. Full Nutrition