Probably missed the boat on a Thanksgiving post, but let us think of brunch or breakfast especially for those of you hosting overnight guests. The last time I the hosting thing, I conjured up these sheet pan blueberry muffin squares. What you might ask are these squares – they are very simply your favorite muffins baked in a sheet pan. If you know me, by now you have probably realized that with me it is all about finding a time saving hack to a favorite recipe. This one brings to your table all the beauty and wonder of your favorite breakfast muffins, without the fuss of shaping and pouring each muffin. So, the sheet pan muffin was developed.
Even as I began cutting these beautiful muffin squares, I knew that l had changed brunch as we know it in this house for ever. My recipe for these low maintenance breakfast treats was closely inspired by this recipe. A few minor subs, I used Cabot Greek Yogurt instead of the sour cream to create these goodies. Love Cabot products, well beyond their cheddar which is a family staple in our house. I tested these squares on my friends Dan and Maura, who brought us the most amazing mini bagels ever! They of course pegged these as Blueberry Buckle squares. The squares whatever name we choose to give them disappeared pretty well, making this recipe a keeper kind of thing. Between the instant pot and sheet pans, I survive most of my culinary ventures.
As Thanksgiving morning or the morning after comes your way, think about these blueberry bars as a part of your culinary repertoire. This year, I have been feeling more than grateful with everything that life has brought my way, wondering on just one last thing, Will it or will it not pan out before the year end.
A beautiful sheet pan version of your favorite blueberry muffin.
- 5 tablespoons salted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon lemon or meyer lemon zest, plus two tablespoons lemon juice
- 3/4 cup plain Greek Yogurt
- 1 egg, beaten
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups (195 grams) all-purpose flour
- 1 and 1/2 cups plus 1/2 cup blueberries
- 4 tablespoons raw cane sugar
- Preheat the oven to 350 degrees and grease and prepare a 9 by 13 sheet pan.
- Add the butter, brown sugar, lemon zest and juice and the sour cream in a mixing bowl and mix well.
- Add in the mix in the egg.
- In a separate bowl, mix the baking powder, baking soda and the flour and stir this into the wet mixture.
- Crush the 1/2 cup of blueberries and stir this lightly into the mixture.
- Stir in the whole berries.
- Spread over the prepared sheet pan and sprinkle the top with the raw cane sugar. Bake for 25 minutes, until golden and puffy.
- Cut into squares and serve.