If you love the taste of fresh blueberry muffins but don’t want to go through the trouble of making individual muffins, then these Sheet Pan Blueberry Muffin Tops are for you! This recipe takes all the delicious flavors of a traditional blueberry muffin and turns them into a large, shareable treat that’s perfect for breakfast or brunch.
Made with simple ingredients like flour, sugar, butter, and of course, fresh blueberries, these muffin tops are soft, fluffy, and bursting with juicy blueberries in every bite. The best part is that they’re baked on a sheet pan, which means you can easily make a big batch to feed a crowd. Plus, baking them as muffin tops instead of full muffins gives them a slightly crispy exterior while keeping the center moist and tender.
Ingredients:
The sheet pan blueberry muffin tops require the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
The first set of ingredients consists of the dry components, which are all-purpose flour, baking powder, and salt. These ingredients provide the structure and leavening to the muffin tops. The next set of ingredients includes unsalted butter, granulated sugar, eggs, vanilla extract, and milk. These ingredients add richness, sweetness, and moisture to the muffin tops. Finally, fresh blueberries are added to the batter, providing bursts of flavor and a pop of color in every bite.
Step-by-Step Instructions for Making Sheet Pan Blueberry Muffin Tops
Here are the step-by-step instructions for making delicious Sheet Pan Blueberry Muffin Tops:
- Preheat your oven to 375°F (190°C). This will ensure that the muffin tops bake evenly and have a golden brown color.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
- Add 1/2 cup (1 stick) of melted unsalted butter, 2 large eggs, 1 cup of milk, and 1 teaspoon of vanilla extract to the dry ingredients. Stir until all the ingredients are well combined and a thick batter forms.
- Gently fold in 1 1/2 cups of fresh or frozen blueberries. Be careful not to overmix, as this can cause the blueberries to burst and turn the batter purple.
- Line a sheet pan with parchment paper or lightly grease it with cooking spray. Using a spoon or an ice cream scoop, portion out the muffin batter onto the sheet pan, leaving about 2 inches of space between each muffin top.
- Bake the muffin tops in the preheated oven for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Rotate the sheet pan halfway through baking to ensure even browning.
- Remove the sheet pan from the oven and let the muffin tops cool for a few minutes on the pan. Then, transfer them to a wire rack to cool completely.
Note: For the best results, serve the Sheet Pan Blueberry Muffin Tops warm with a pat of butter or your favorite jam. They can be stored in an airtight container at room temperature for up to 3 days.
Professional Tips for Making Sheet Pan Blueberry Muffin Tops
When it comes to making sheet pan blueberry muffin tops, professional chefs have some valuable tips to ensure they turn out perfect every time. Here are some expert recommendations:
- Use fresh blueberries: Fresh blueberries provide the best flavor and texture to the muffin tops. Make sure to thoroughly wash and dry the berries before adding them to the batter.
- Prevent blueberries from sinking: To prevent the blueberries from sinking to the bottom of the muffin tops, toss them in a tablespoon of flour before folding them into the batter. This helps to coat the blueberries and keeps them evenly distributed throughout the tops.
- Watch the baking time: It’s essential to keep a close eye on the baking time to avoid overcooking the muffin tops. Check them a few minutes before the recommended baking time, as they may require a shorter baking time due to the larger size of the sheet pan.
Following these professional tips will help you achieve delicious and perfectly cooked sheet pan blueberry muffin tops every time. Enjoy!
Reviews
Wow, these Sheet Pan Blueberry Muffin Tops were absolutely delicious! I am a big fan of blueberry muffins, so I was really excited to try this recipe. The muffin tops turned out perfectly golden and crispy on the outside, while remaining soft and tender on the inside. The burst of juicy blueberries added a wonderful sweetness to each bite.
The recipe was incredibly easy to follow, and all the ingredients were readily available in my pantry. I loved how the muffin tops were baked on a sheet pan, which made the process much quicker and hassle-free. Plus, it meant that I got to enjoy more of the best part – the crispy top of the muffins!
I also appreciated that this recipe was easily customizable. While I stuck with the classic blueberry flavor, I can see myself experimenting with other fruits or even adding some nuts for a different twist. This recipe is definitely a keeper and will be a staple in my baking repertoire. Thank you for sharing this amazing recipe!
I recently tried the Sheet Pan Blueberry Muffin Tops recipe and I must say, it was absolutely delicious! As a fan of muffins, I was intrigued by the idea of baking just the top of the muffins, and it did not disappoint. The muffin tops were perfectly golden brown and had a slightly crispy texture on the outside, while being soft and moist on the inside.
The recipe was very easy to follow. I appreciated that all the ingredients were simple and readily available in my pantry. I also liked that it only required one bowl for mixing, so there was minimal cleanup afterwards. The batter came together quickly and easily, and the addition of fresh blueberries added a burst of sweetness in every bite.
The end result was a batch of muffin tops that were not only visually appealing, but also incredibly flavorful. The blueberries provided a tangy and juicy element that paired perfectly with the sweet muffin batter. I loved how the tops had a slight crunch, adding a nice contrast in texture to the softness of the muffin itself. Needless to say, these Sheet Pan Blueberry Muffin Tops did not last long in my house!
I recently tried the Sheet Pan Blueberry Muffin Tops recipe and I have to say, they turned out absolutely delicious! The recipe was incredibly easy to follow and the result was a batch of perfectly golden and fluffy muffin tops. The combination of the fresh blueberries and the sweet crumb topping was simply heavenly. These muffin tops were the perfect balance of sweetness and tartness, and every bite was bursting with juicy blueberries.
One of the things I really loved about this recipe is that it made a large batch of muffin tops, which was perfect for sharing with friends and family. I also appreciated the fact that everything was made in just one pan, which made cleanup a breeze. The muffin tops came out of the oven with a beautifully golden crust and a soft, moist interior. They were incredibly tender and had a wonderful melt-in-your-mouth texture.
I would highly recommend giving the Sheet Pan Blueberry Muffin Tops a try if you’re a fan of blueberry muffins. They are a delightful twist on the classic muffin, and they make for a great breakfast or snack. The recipe is simple enough for even novice bakers to tackle, but the end result is truly impressive. I will definitely be making these muffin tops again in the future!
