Blueberry French Toast Muffins Recipes

BLUEBERRY MUFFIN FRENCH TOAST

Steps:

• Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices., In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners' sugar.

BLUEBERRY FRENCH TOAST MUFFINS

Steps:

• 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.

BLUEBERRY FRENCH TOAST MUFFINS

Steps:

• Preheat oven to 350°F.
• Whisk together eggs, milk, vanilla, maple, cinnamon, and brown sugar.
• Cut bread into about 1 - 1 1/2 in. pieces.
• Combine bread and blueberries with the egg mixture and stir to allow bread to soak up all the liquid.
• Spoon bread and egg mixture into greased or lined muffin tins, pressing the mixture gently down to keep any air bubbles or space from being made between bread pieces.
• Bake for 20 minutes or until top is golden brown.
• Cool for several minutes before serving. Store in the refrigerator for 2-3 days.