Sheet Pan Blueberry Muffin Tops

Ingredients

• 2 cups all-purpose flour
• 0.5 cups white sugar
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 1 cup whole milk
• 0.5 cups unsalted butter , melted and cooled
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup fresh blueberries
• 0.75 cups sliced fresh strawberries
• 1 banana , sliced
• 1 tablespoon caramel topping
• 2 tablespoons raw turbinado sugar

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.