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!
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
- 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
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, cut into small pieces
- Preheat your oven to 350 degrees. Coat muffin tins with cooking spray generously.
- 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.
- 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.
- 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.
- 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.
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