Print

Easy Sheet Pan Blueberry Muffins with Fresh Herbs

easy sheet pan blueberry muffins - featured image
Print Recipe

These easy sheet pan blueberry muffins with fresh herbs combine juicy blueberries and a subtle herbal twist for a quick, flavorful breakfast. Baked on a sheet pan, they have crispy edges and soft centers without the fuss of muffin tins.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 225g) fresh blueberries, washed and patted dry
  • 2 tablespoons finely chopped fresh thyme or rosemary
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk the eggs, melted butter, buttermilk, and vanilla extract until smooth. Add lemon zest if using.
  4. Pour wet ingredients into the dry ingredients and gently fold with a spatula just until combined. Do not overmix.
  5. Toss blueberries with a tablespoon of flour to prevent sinking, then fold them and the chopped herbs into the batter.
  6. Pour the batter onto the prepared sheet pan and spread evenly to about 1-inch thickness.
  7. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 10 minutes, then transfer the whole sheet on parchment paper to a cooling rack.
  9. Slice into squares or rectangles and serve warm or at room temperature.

Notes

Do not overmix the batter to avoid tough muffins. Toss frozen blueberries in flour before folding to prevent sinking. If batter is too thick, add a splash more buttermilk. Tent with foil halfway through baking if edges brown too quickly. Fresh thyme is recommended for a subtle herbal note; rosemary gives a piney flavor. Muffins can be stored in an airtight container at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: blueberry muffins, sheet pan muffins, fresh herbs, thyme muffins, rosemary muffins, quick breakfast, easy muffins, brunch recipe

Find it online: https://twinkletaste.com/easy-sheet-pan-blueberry-muffins-with-fresh-herbs-perfect-for-quick-breakfast/