Blueberry French Toast Muffins
These easy Blueberry French Toast Muffins are perfect for breakfast or as a lunchbox addition for the kids (and for yourself). Made with nutritious ingredients, they'll satisfy your hunger and provide plenty of energy to fuel your day.
Servings: 12
Calories: 123kcal
Equipment
Ingredients
- 4 large eggs
- 1 cup 2% or whole milk (or nondairy milk)
- 3 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 12 ounces day old whole grain bread, cut into small pieces (about 6 cups)*
- 1 cup fresh or frozen blueberries
- Optional toppings: maple syrup, powdered sugar
Instructions
- Preheat oven to 350°F.
- Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries.
- Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top.
- Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain or top them with a little bit of maple syrup or powdered sugar.
Notes
It's best to use slightly dried out or stale bread when making these muffins to prevent them from getting soggy. You can leave the bread out on the counter the night before you plan to make this recipe.
Nutrition
Calories: 123kcal | Carbohydrates: 19g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 157mg | Potassium: 148mg | Fiber: 2g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg