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Think blueberry muffin with a fluffy French Toast twist. These French Toast Muffins are such a simple way to toss together a delicious breakfast that is packed with flavor and all the berries. About 10 minutes to prep and perfect with powdered sugar and a maple syrup drizzle!
I am a super fan of baked French Toast and French Toast casseroles. From Cinnamon Roll French Toast Casserole to Maple Bacon French Toast Muffins, I cannot get enough.
This French Toast Muffin cup recipe is the perfect way to take a blueberry muffin for a spin. Using an egg mixture to coat small pieces of bread, a layered, pull apart muffin is created that is best served with a nice drizzle of maple!
Why You Will Love These French Toast Muffins:
- They are so easy to make. You literally just have to cut up or pull apart the bread, mix it with the egg mixture and then add the blueberries. Fill a muffin tin and bake for about 20 minutes. Nothing to it and a great option for a recipe to make with the kiddos.
- You can store extras in the freezer for grab and go breakfasts later. These blueberry French Toast muffin cups store well in the freezer and can be thawed one at a time for when you really have a French toast craving.
- They take the concept of a blueberry muffin to an entirely new level. While I love other flavors of baked French Toast, this recipe is my VERY favorite because blueberry muffins are my favorite. The berries folded into fluffy egg soaked bread with cinnamon and brown sugar are just a whole new experience!
- A great way to use up bread that is almost stale. Baked french toast works really well with bread that is starting to become stale or slightly past its prime. Dryer bread absorbs the egg mixture well without becoming too soggy which is ideal.
Recipe Ingredients:
- bread: I like to use a thick sliced bread like brioche. It works really well when the bread is not super fresh as it absorbs the egg mixture well without becoming soggy. You can use gluten free if needed or a favorite thick sliced bread you may enjoy.
- milk: for best results use whole milk. I sometimes add a splash of heavy cream as well for extra richness. You could use another milk if preferred, but the texture may be slightly different.
- eggs: large eggs are ideal
- brown sugar: for a rich sweetness, brown sugar is my preference in these French Toast Muffin cups. You could use another sweetener of your choice.
- vanilla: use real vanilla extract over imitation for best flavor
- cinnamon: the recipe says one teaspoon, but I often go heavy on the cinnamon because I love it so much and never seem to be able to follow my own recipes apparently.
- blueberries: fresh are ideal, but frozen will work as well. ¾ cup may seem like a small amount of berries, but you don't want to overdo it on the blueberries as they can keep the bread from sealing together and holding a true muffin shape.
- toppings: powdered sugar and maple syrup are both necessities for me, but you could also add pecans or chopped walnuts over top. You could sprinkle a crumble mixture on top before baking as well.
How To Make These:
To make these Blueberry French Toast Muffins, all you need is about 10 minutes, if that!
Slice your bread into bite sized pieces and then whisk together the eggs, milk, brown sugar and vanilla well. Pour the mixture over the cubed bread and stir to allow all of the bread to coat and soak up the eggs.
Add the blueberries and gently fold in. Try not to over stir to keep the bread from completely breaking down.
Whisk egg mixture 
Stir into cubed bread. 
Add in blueberries
Grease a muffin tin well, in the cavities as well as the top. Spoon the French Toast Muffin mixture into the tin and press well to help form them into a muffin shape. They will rise a bit.
Bake for about 20 minutes or until golden on top. Allow to cool for about 5-7 minutes before serving. Great with powdered sugar and a big drizzle of maple syrup!
Add to muffin tins Bake!
French Toast Muffin Recipe Notes:
- Make sure to press the mixture well into each muffin cup in the muffin tin. If you don't press well enough, it won't be as likely to hold its shape together. The French Toast muffins won't be ruined, but they may be a bit messier to work with.
- Grease the muffin tin well or line it. It can be challenging to get these muffins out of the tin if it hasn't been appropriately greased. They won't rise too much, but these muffins will rise slightly and the tops may get stuck as well so grease the top surface of the muffin tin as well. You can use muffin cup liners if desired.
- To reheat your muffins: microwave for about 45 seconds to 1 minute. If frozen, it will take closer to 2 ½ minutes. All microwaves vary in power, so keep any eye on it and check halfway through.
- Day old bread works really well to keep the bread from becoming overly soggy. Just like when you make stuffing or another French Toast bake, bread that is too fresh can become very soggy when combined with the dry ingredients. This is not the worst thing for some people, but others may not like that as much. If so, let your bread slices sit out overnight. That will allow them to dry out a bit and absorb the egg mixture without breaking down too much.
Storing Your French Toast Muffins:
You can refrigerate these Blueberry French Toast cups for about 4-5 days in an air tight container. To freeze, place them in an air tight, freezer safe container and seal. They can be frozen for up to 3 months.
Can you make these Blueberry French Toast Muffins without eggs?
As far as going egg free, I have not tested these French Toast muffins with an egg substitute to date. Subbing a tablespoon of flax meal for each egg and then allowing the mixture to chill for 15 minutes before adding the bread and berries should work out as well. If you try it this way, let me know how it works!
Other Breakfast Recipes To Try:
- Easy Air Fryer French Toast Sticks
- Puff Pastry Mini Ham and Cheese Quiche
- French Toast Casserole with Texas Toast
- Pumpkin Spice French Toast Bake
- Cinnamon Roll Breakfast Cookies
- Vanilla Baked Donuts
- Apple Cider Baked Donuts
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Blueberry French Toast Muffins
Ingredients
- 6 eggs large
- 1 ½ c whole milk or dairy free if needed
- ¼ c brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 loaf brioche bread about 12-14 slices
- ¾ c blueberries
Instructions
- Preheat oven to 350°F.
- Whisk together eggs, milk, vanilla, maple, cinnamon, and brown sugar.
- Cut bread into about 1 - 1 ½ 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.
Notes
- Make sure to press the mixture well into each muffin cup in the muffin tin. If you don't press well enough, it won't be as likely to hold its shape together. The French Toast muffins won't be ruined, but they may be a bit messier to work with.
- Grease the muffin tin well or line it. It can be challenging to get these muffins out of the tin if it hasn't been appropriately greased. They won't rise too much, but these muffins will rise slightly and the tops may get stuck as well so grease the top surface of the muffin tin as well.
- To reheat your muffins: microwave for about 45 seconds to 1 minute. If frozen, it will take closer to 2 ½ minutes. All microwaves vary in power, so keep any eye on it and check halfway through.
- Day old bread works really well to keep the bread from becoming overly soggy. Just like when you make stuffing or another French Toast bake, bread that is too fresh can become very soggy when combined with the dry ingredients. This is not the worst thing for some people, but others may not like that as much. If so, let your bread slices sit out overnight. That will allow them to dry out a bit and absorb the egg mixture without breaking down too much.
Nutrition
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Chelsey says
These blueberry french toast muffins look so yummy! I love french toast and this is the perfect twist - great for tiny hands. My kiddos will love them!
Lorie says
They are s family fave!
Tina says
What a great idea! I I tried these muffins and they are delicious. I was thinking of putting chocolate chips and banana in them. If I put banana in them, would you take out an egg? Thank you! Also, congratulations on your adoption -- that is wonderful.
Lorie says
Hi Tina, so sorry for the delay on the response. I think taking out an egg would probably be the best place to start. Let me know how it works out. And thank you soooo much. We are so in heaven!