Blueberry French Toast Muffins

Blueberry French Toast Muffins are the kind of breakfast you make once and then wonder how you ever lived without them. Soft, custardy centers, juicy bursts of blueberry and a golden top that tastes like your favorite bakery treat all come together in this clever twist on classic French toast. These little French toast cups bake up beautifully, store well and bring that blueberry cheesecake vibe without the effort.

Serve your Blueberry French Toast Muffins as part of a cozy brunch spread by pairing them with something hearty and savory. Try Spinach Stuffed Pork Chops for a richer, more indulgent plate because the creamy filling and tender pork balance the sweet and tangy muffins so well.

• What Makes This Recipe So Good
• What Goes Into Blueberry French Toast Muffins
• How To Make Blueberry French Toast Muffins
• Tips For Making Blueberry French Toast Muffins
• Recipe FAQ’s
• Blueberry Cheesecake French Toast Streusel Muffins Recipe

What Makes This Recipe So Good

Blueberry French Toast Muffins take everything people love about classic French toast and turn it into something easier, neater and a lot more fun to serve. The bread soaks up a rich custard that bakes into soft, creamy centers while the blueberries add bright pops of sweetness in every bite.

This french toast muffins recipe also gives you the perfect balance of flavors and textures. The golden edges mimic the best part of French toast, the tender inside keeps every muffin moist and the blueberries add just enough fruitiness to keep things lively.

What Goes Into Blueberry French Toast Muffins

These Blueberry French Toast Muffins layer three simple components to create a bakery style result.

• Cream Cheese: Brings a smooth, tangy richness that melts slightly into the muffins and mimics the flavor of a light cheesecake swirl.
• Sandwich Bread: Soft bread absorbs the custard evenly, helping the muffins bake into a uniform, tender texture without drying out.
• Fresh Blueberries: Provide juicy bursts of sweetness that balance the custard and brighten the flavor of the french toast cups. If you don’t have fresh blueberries make my strawberries and cream french toast instead.
• Cold Butter: Essential for the streusel, creating crisp crumbs that contrast the soft interior of each muffin.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Blueberry French Toast Muffins

1. Prep the Muffin Pan: Preheat your oven to 180C | 350F and line a 12 cup muffin tray with liners or lightly mist with oil, wiping away any excess. Set it aside so it is ready when the mixture is done.

1. Make the Cheesecake Spread: Stir the cream cheese, sugar and lemon juice in a small bowl until smooth and creamy. This will give the Blueberry French Toast Muffins their light cheesecake flavor.

1. Prepare the Bread Cubes: Spread the cheesecake mixture over one side of each slice of bread, sandwich them together in pairs and cut them into small one inch cubes. This helps every piece bake with even flavor and texture.

1. Whisk the Custard: Combine the eggs, milk, sugar, salt and vanilla in a shallow dish and whisk until fully blended. This custard is what softens the bread and gives these french toast muffins their classic texture.

1. Soak the Bread Mixture: Add the bread cubes to the custard and gently mix until everything is evenly coated. Drizzle in a little extra lemon juice and fold through the blueberries without breaking them.

1. Fill the Muffin Tray: Spoon the mixture into the muffin cups, packing about three tablespoons into each one and pressing lightly on top. This helps the french toast cups hold their shape as they bake.

1. Make the Streusel Topping: Mix the sugar and flour in a bowl, then cut in the cold butter with a fork until crumbly. Sprinkle the streusel evenly over each muffin and add a few extra blueberries.

1. Bake and Serve: Bake for 20 to 30 minutes or until the streusel is golden and the centers feel set. Cool the muffins in the pan for five minutes before removing, then serve warm with maple syrup.

For a surprising brunch combination that still works beautifully, pair your Blueberry French Toast Muffins with Slow Cooker Mediterranean Chicken . The warm spices, tender chicken and rich tomato base create a savory counterpoint that makes the sweet muffins feel even more indulgent. It turns an ordinary breakfast into a cozy, slow cooked feast without feeling heavy.

To build a full table, serve the muffins with Beef And Guinness Stew for deep, comforting richness and Crispy Oven Fried Beer Batter Crumbed Shrimp for a crisp, pub-style contrast. The stew brings warmth, the shrimp adds crunch and the muffins offer a sweet, custardy lift that ties everything together in a way that is unexpected but incredibly satisfying.

Tips For Making Blueberry French Toast Muffins

• If your bread is too soft to cut neatly, slip the slices into the freezer for ten minutes. I do this all the time and it makes cubing so much easier.
• Use your hands to mix the custard through the bread. It feels a little rustic, but you can tell instantly when every piece is coated instead of guessing with a spoon.
• When filling the muffin cups, give the mixture a gentle press. Not a hard pack, just a little nudge so everything bakes up nice and even.
• Try to keep the blueberries whole as you fold them in. Any crushed berries will leak juice and can weigh the muffins down, and you really want those juicy pops.

Make sure the bread is fully coated in custard and let the muffins rest in the pan for five minutes after baking. That short rest helps them set and lift out cleanly.

Too much liquid or crushed blueberries can weigh the mixture down. Keep the berries whole, measure the milk accurately and gently fold everything together so the bread stays airy.

Yes, slightly stale bread actually works really well. It holds its structure better when soaked in custard, giving you muffins that stay tender without turning mushy.

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IngredientsUSMetric1x2x3x

• ▢ 4 tablespoons cream cheese
• ▢ 1 teaspoon sugar
• ▢ 2 teaspoons fresh squeezed lemon juice

French Toast Muffins:

• ▢ 8 slices sandwich bread
• ▢ 4 large eggs
• ▢ 2 cups skim/low fat milk or almond milk
• ▢ 1/4 cup sugar or a natural granulated sweetener
• ▢ 1/4 teaspoon salt (optional)
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1/2 medium lemon, juiced extra, optional
• ▢ 1 cup fresh blueberries + 1/4 cup extra for the top

Streusel Topping:

• ▢ 1/2 cup sugar
• ▢ 1/2 cup flour
• ▢ 1/4 cup cold butter

Instructions

• Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners OR spray with cooking oil spray; wipe over excess and set aside.

For Muffins:

• Combine cream cheese, 1 teaspoon sugar and lemon juice in a small bowl; mix to combine.
• Spread cream cheese mixture over 1 side of each slice of bread. Sandwich two slices together at a time and cut each sandwich into 1-inch cubes. (You should end up with 8 cups of cubed bread).
• Whisk the eggs, milk, 1/4 cup of sugar, salt (if using) and vanilla together in a large shallow dish. Add the bread and mix it through the egg wash (using your hands is easier than a spoon), until all bread is thoroughly soaked. Drizzle extra lemon juice over the top (optional), and gently fold through the blueberries. Using a spoon, fill the muffin cups with the french toast mix (about 3 tablespoons per muffin hole). Set aside and make your streusel:

To make Streusel:

• Combine the sugar and flour in a small bowl; cut in butter using a metal fork until crumbly. Sprinkle over muffins. Top with extra blueberries.
• Bake muffins 20-30 minutes, or until streusel on top has turned golden in colour. Allow the muffins to cool in the pan 5 minutes, or they may fall apart when taken out too soon.
• Serve straight away with maple syrup.

Notes

• These can also be served with ice cream, frozen yogurt or extra fresh blueberries. Alternatively, store them in the refrigerator for up to 3 days, or the freezer for up to 2 weeks. Reheat in the oven when needed following instructions above. (Microwaving the muffins to reheat them creates a soggier muffin rather than the crispy freshly baked muffin and is not recommended).

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Blueberry Cheesecake French Toast Streusel Muffins

Ingredients

• 4 tablespoons cream cheese
• 1 teaspoon sugar
• 2 teaspoons fresh squeezed lemon juice

French Toast Muffins:

• 8 slices sandwich bread
• 4 large eggs
• 2 cups skim/low fat milk or almond milk
• 1/4 cup sugar or a natural granulated sweetener
• 1/4 teaspoon salt (optional)
• 1 tablespoon pure vanilla extract
• 1/2 medium lemon, juiced extra, optional
• 1 cup fresh blueberries + 1/4 cup extra for the top

Streusel Topping:

• 1/2 cup sugar
• 1/2 cup flour
• 1/4 cup cold butter

Instructions

• Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners OR spray with cooking oil spray; wipe over excess and set aside.

For Muffins:

• Combine cream cheese, 1 teaspoon sugar and lemon juice in a small bowl; mix to combine.
• Spread cream cheese mixture over 1 side of each slice of bread. Sandwich two slices together at a time and cut each sandwich into 1-inch cubes. (You should end up with 8 cups of cubed bread).
• Whisk the eggs, milk, 1/4 cup of sugar, salt (if using) and vanilla together in a large shallow dish. Add the bread and mix it through the egg wash (using your hands is easier than a spoon), until all bread is thoroughly soaked. Drizzle extra lemon juice over the top (optional), and gently fold through the blueberries. Using a spoon, fill the muffin cups with the french toast mix (about 3 tablespoons per muffin hole). Set aside and make your streusel:

To make Streusel:

• Combine the sugar and flour in a small bowl; cut in butter using a metal fork until crumbly. Sprinkle over muffins. Top with extra blueberries.
• Bake muffins 20-30 minutes, or until streusel on top has turned golden in colour. Allow the muffins to cool in the pan 5 minutes, or they may fall apart when taken out too soon.
• Serve straight away with maple syrup.

Notes

• These can also be served with ice cream, frozen yogurt or extra fresh blueberries. Alternatively, store them in the refrigerator for up to 3 days, or the freezer for up to 2 weeks. Reheat in the oven when needed following instructions above. (Microwaving the muffins to reheat them creates a soggier muffin rather than the crispy freshly baked muffin and is not recommended).

Nutrition

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