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Blueberry French Toast Muffins

July 22, 2016 by Meg 13 Comments

These blueberry french toast muffins with streusel topping are a great way to turn leftover french bread into a delicious breakfast or brunch that is sure to impress!These blueberry french toast muffins with streusel topping are a great way to turn leftover french bread into a delicious breakfast or brunch that is sure to impress.

Have you ever had an idea that was so good in your head that you weren’t sure if it could live up to your dreams…but then reality actually was just as good as you’d hoped?

That was these muffins.

They were born out of three desires:

First, to use up a loaf of french bread that was leftover from earlier in the week.

Second, to use some of the blueberries that my brother-in-law brought to us from Washington last week.

Third, to liven up our breakfast options a little…I’ve been getting really burned out on cold cereal and oatmeal, no matter how much my little ones love it.

I’d been brainstorming blueberry recipes all week to share with you all (you’ll probably see some more coming your way), and then I came across a recipe from Just a Taste for cinnamon french toast muffins, and I got really excited. My love of muffins is no secret around here, and I thought to myself…this has some serious potential.

I took Kelly’s recipe and revamped it to create my blueberry version. I changed the quantities (my bread loaf was smaller than hers…and I have a serious fear of soggy french toast), and added the blueberries. Then, I got to thinking…the only thing better than a blueberry muffin is a blueberry muffin with streusel. So, I added a simple streusel topping, popped them in the oven, and crossed my fingers that it would be edible in the end.

The result was a rich, eggy muffin with a nice blend of fruity blueberry and salty-sweet streusel. My family loved them, and I’m looking forward to using them the next time I host a baby shower or brunch of any kind. Wahoo for experiments that turn out well!

Enjoy!

Blueberry French Toast Muffins

Notes: These can be prepped ahead of time. Mix everything together and put them in the muffin tin, cover, and put in the fridge overnight. When you want to bake them the next morning, pull them out and pop in the oven. Keep in mind that you may need to add a few minutes to the cooking time to compensate for them being cold from the fridge.

Yield: 1 dozen muffins

Ingredients:

Muffins:

  • 1 small loaf of french or sourdough bread, cut into 1/2 inch cubes (about 8 cups)
  • 5 eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1/2 tablespoon vanilla
  • 2/3 cup blueberries

Streusel Topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter, cut into small pieces

Directions:

  1. Preheat your oven to 350 degrees. Coat muffin tins with cooking spray generously.
  2. Using a bread knife, cut your loaf of french bread into approximately 1/2″ cubes. You should end up with about 8 cups of cubed bread.
  3. In a bowl, mix together eggs, milk, sugar, cinnamon, and vanilla. Add bread chunks to the bowl and mix gently until the bread is well-coated. Gently fold in the blueberries. Don’t overmix or the blueberry juice will bleed into the rest of the muffin batter. Divide bread mixture into 12 muffin cups.
  4. Mix all streusel ingredients together using a pastry blender or a fork until a crumbly mixture forms. Sprinkle it on top of the bread mixture in the muffin tins.
  5. Bake in the preheated oven for 25-30 minutes. Let cool for 5 minutes in pan, then run a knife around the edge and carefully remove muffins to a plate. Serve immediately.

Source: Inspired by Just a Taste. Modified ingredients, added blueberries and streusel topping.

These blueberry french toast muffins with streusel topping are a great way to turn leftover french bread into a delicious breakfast or brunch that is sure to impress.

I regularly link up here.

Looking for more breakfast inspiration? Try these recipes:

Mini blueberry muffins

Favorite ham & cheese breakfast burrito

Mini egg frittatas

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related posts:

Filed Under: Food Tagged With: Blueberry, Breakfast, french toast, muffins, Recipes

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Reader Interactions

Comments

  1. Amber

    July 23, 2016 at 8:04 am

    UMMM YES! These look delicious! I will be trying these!! Thanks for sharing!

    Amber/ http://www.everydaydame.com

    Reply
    • Meg

      July 28, 2016 at 1:55 pm

      Thanks, Amber. I hope you enjoy them!

      Reply
  2. Jennifer Dodrill @ All-In-One-Mom

    July 27, 2016 at 1:22 pm

    Blueberries and cinnamon? How could it get better than that! Thanks for the recipe!

    Reply
    • Meg

      July 28, 2016 at 1:57 pm

      I know, right? I have a weak spot for any baked goods with fruit, especially with the sweet/salty crumbly topping that streusel provides. Enjoy!

      Reply
  3. Mrs. AOK

    July 28, 2016 at 8:12 am

    OH YES!! These sound and look YUMMY!! Pinned!
    Thanks for sharing with us at #MMBH.
    xo

    Reply
    • Meg

      July 28, 2016 at 1:57 pm

      Thanks for stopping by. Love the blog hop!

      Reply
  4. Desiree

    July 29, 2016 at 4:47 pm

    This is what I call a delicious breakfast! THANK YOU SO MUCH for sharing!
    XO

    Reply
  5. Heather

    July 31, 2016 at 4:42 pm

    Wow! Yum, do these look and sound delicious! It’s perfect timing, too, because I just bought a quart of blueberries on sale the other day 🙂 Thanks for linking up with #EverythingKids.

    Reply
  6. Erin - Suburban Simplicity

    August 2, 2016 at 11:30 pm

    What a delicious breakfast treat! Your recipe is my feature this week at Welcome Home Wednesdays! Thanks for sharing!

    Reply
    • Meg

      August 3, 2016 at 2:42 pm

      Thanks for sharing these. They were a super happy accident. 🙂 And thanks for always hosting the link up. I love it!

      Reply

Trackbacks

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