Blueberry french toast muffins
December, 2nd 2022
These french toast muffin cups are at the top of my toddlers breakfast list. Lately, I’ve been making a lot of freezer-friendly meals to make life a little easier. What I love most about these muffins is the grab-and-go aspect – with no mess. Unless you add syrup or honey. Personally, I enjoy eating my muffins with a honey drizzle. I truly hope you enjoy this recipe! This recipe for Blueberry French Toast Muffins is a unique twist on the classic breakfast treat but in a handheld form. These sweet muffins are just as awesome as French toast with a crispy outside and soft, tender inside!
Servings
12
Ready In:
30 mins
# of Ingredients:
8
Good For:
Breakfast, Snack
what you will need
3 Large Eggs
1/3 cup Raw Sugar
1 tsp Cinnamon
2 tsp Imitation Vanilla
1cup Milk
1 cup Heavy Cream
12 – 13 Slices of Bread
Handful of Frozen blueberries
1/3 cup Raw Sugar
1 tsp Cinnamon
2 tsp Imitation Vanilla
1cup Milk
1 cup Heavy Cream
12 – 13 Slices of Bread
Handful of Frozen blueberries
Step by Step Instructions
1. Preheat your oven to 350°F, then spray a muffin tin with non-stick spray.
2. Cut your bread into 1-inch cubes, and set them aside. In a separate bowl mix together, the eggs, milk, cream, sugar, vanilla, cinnamon. Whisk until smooth. Add the bread cubes to the egg mixture, and stir gently until all the bread is evenly coated, and has soaked up the liquid.
3. Prep the Muffins. Spoon an equal amount of the bread mixture into each greased muffin tin. Place frozen blueberries into muffins, be sure to push them down a little – I like to add 3-4.
4. Bake for 20 minutes or so, until the tops of the muffins are browned and the muffins feel a little bit firm. Use a toothpick to check that the inside is fully cooked.
5. Remove muffins from the oven, and let them cool for a few minutes. Then remove the muffins from the muffin tin, and sprinkle them with powdered sugar, if desired. Serve with optional maple syrup or honey (my personal favorite).
