why make this recipe
French Toast Muffins with Blueberries are a delightful blend of flavors and textures that make breakfast a treat. They are easy to prepare and can be made ahead of time, which is perfect for busy mornings. The combination of soft bread, creamy egg mixture, and sweet blueberries brings a burst of flavor in every bite. Plus, these muffins can be served warm or at room temperature, making them versatile for any occasion.
how to make French Toast Muffins with Blueberries
Ingredients:
- 1 loaf dried or day old French bread, cubed (about 8 cups)
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 Tbsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup blueberries
- 1/4 cup cold, unsalted butter, cubed
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- pinch of salt and cinnamon
Directions:
- Cube up the French bread into 1-inch pieces.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Add the cubed bread into the egg mixture and stir gently to combine.
- Fold in blueberries.
- Spray a 12-cup muffin tin with non-stick cooking spray.
- Scoop the mixture into each well, pressing the mixture into the well. Top with more blueberries, if desired.
- Cover with plastic wrap and place in the fridge for 2 hours or overnight.
- Make the walnut streusel by combining the butter, flour, brown sugar, walnuts, salt, and cinnamon. Mix until crumbly and refrigerate.
- Preheat the oven to 350 degrees F when ready to bake.
- Sprinkle the streusel mixture on top of the muffins.
- Bake for 25-30 minutes until the tops are golden brown. Cool for 5-10 minutes.
- Run a butter knife around the muffins to remove them from the pan. Serve with toppings like butter, maple syrup, powdered sugar, or whipped cream, if desired.
how to serve French Toast Muffins with Blueberries
Serve the French Toast Muffins warm or at room temperature. They are delicious on their own but can also be paired with toppings like butter, maple syrup, powdered sugar, or whipped cream. These muffins make a lovely breakfast or a sweet treat for brunch.
how to store French Toast Muffins with Blueberries
To store leftover muffins, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the fridge for up to 5 days or freeze them for up to 3 months. If freezing, wrap each muffin individually in plastic wrap and place them in a freezer bag.
tips to make French Toast Muffins with Blueberries
- Use day-old French bread for the best texture. Fresh bread can become too soggy.
- Feel free to mix in other fruits or nuts if you prefer. Raspberries or strawberries work great too.
- If you want a sweeter muffin, add more sugar or drizzle with honey after baking.
variation
Try adding chocolate chips instead of blueberries for a delicious chocolate twist. You can also use different types of bread, like challah or brioche, for a richer flavor.
FAQs
1. Can I make these muffins ahead of time?
Yes, you can prepare the mixture the night before and let it sit in the fridge overnight. Bake them in the morning for a fresh breakfast.
2. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just do not thaw them before adding to the batter; this will help prevent them from getting mushy.
3. How do I reheat the muffins?
You can reheat the muffins in a microwave for about 15-20 seconds or in the oven at 350 degrees F for 5-10 minutes until warm.
French Toast Muffins with Blueberries
Ingredients
Muffin Base
- 1 loaf dried or day old French bread, cubed (about 8 cups) Use day-old French bread for the best texture.
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sugar Add more sugar for a sweeter muffin.
- 1 Tbsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup blueberries Fresh or frozen, do not thaw if using frozen.
Walnut Streusel Topping
- 1/4 cup cold, unsalted butter, cubed
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- pinch salt and cinnamon
Instructions
Preparation
- Cube up the French bread into 1-inch pieces.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Add the cubed bread into the egg mixture and stir gently to combine.
- Fold in blueberries.
- Spray a 12-cup muffin tin with non-stick cooking spray.
- Scoop the mixture into each well, pressing the mixture into the well. Top with more blueberries, if desired.
- Cover with plastic wrap and place in the fridge for 2 hours or overnight.
Making the Streusel
- Make the walnut streusel by combining the butter, flour, brown sugar, walnuts, salt, and cinnamon. Mix until crumbly and refrigerate.
Baking
- Preheat the oven to 350 degrees F when ready to bake.
- Sprinkle the streusel mixture on top of the muffins.
- Bake for 25-30 minutes until the tops are golden brown.
- Cool for 5-10 minutes.
- Run a butter knife around the muffins to remove them from the pan. Serve with toppings like butter, maple syrup, powdered sugar, or whipped cream, if desired.