• Skip to main content
  • Skip to primary sidebar

Lemons + Zest logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • FAQ
  • Subscribe
  • Our Adoption Story
  • Privacy Policy
  • Follow me!

    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Breakfast / Blueberry French Toast Muffins

    Blueberry French Toast Muffins

    Last Updated January 11, 2023. Published June 12, 2022 By Lorie 24 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    French toast muffin on white plate with blueberries topped with powdered sugar and maple syrup.

    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.
    Maple poured over French Toast muffin on white plate with powdered sugar.

    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.

    • Glass mixing bowl with egg mixture and whisk.
      Whisk egg mixture
    • Brioche bread with French Toast egg mixture poured over and mixed in.
      Stir into cubed bread.
    • Blueberries added to bowl with French Toast muffin mixture.
      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!

    • Blueberry French Toast muffins in muffin tin before baking.
      Add to muffin tins
    • Baked blueberry french toast muffins in muffin tin.
      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.

    Blueberry French Toast cups on white plate with powdered sugar dusted over top.

    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

    HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

    Maple poured over blueberry French toast muffin on white dish with fork.

    Blueberry French Toast Muffins

    These Blueberry French Toast Muffins are incredibly delicious, and also are super simple to whip up. Cut up some bread, whisk the eggs, milk and other ingredients, soak the bread and then pour into muffin tins. Can't beat it!
    5 from 3 votes
    Print Rate
    Course: Breakfast
    Cuisine: American, French
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 195kcal
    Author: Lorie Yarro

    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

    Calories: 195kcal | Carbohydrates: 21g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 174mg | Potassium: 91mg | Fiber: 1g | Sugar: 7g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

    Shop This Post:

    Image of Muffin Pan

    Muffin Pan

    Buy Now →
    Image of Mixing Bowls

    Mixing Bowls

    Buy Now →
    Image of Muffin + Cupcake Liners

    Muffin + Cupcake Liners

    Buy Now →
    Image of Silicone Spatulas

    Silicone Spatulas

    Buy Now →
    « What to Serve With Carnitas
    Lemon Pepper Grilled Chicken »

    Reader Interactions

    Comments

    1. Chelsey says

      September 03, 2018 at 1:00 am

      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!

      Reply
      • Lorie says

        September 10, 2018 at 10:41 am

        They are s family fave!

        Reply
    2. Tina says

      March 31, 2018 at 1:44 pm

      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.

      Reply
      • Lorie says

        April 11, 2018 at 10:31 pm

        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!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to lemons + zest!

    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

    30 Minute Dinners

    Air fryer fish tacos on white plate with lime and fresh cilantro.

    Air Fryer Fish Tacos with Cilantro Lime Slaw

    Mozzarella Stuffed Chicken with Tomato and Basil

    Spinach Ricotta Chicken

    Baked Orange Chicken Sheet Pan Dinner

    Easy Chicken Stuffed Poblano Peppers

    Ground beef pasta recipe in skillet with parsley and basil on top.

    Simple Ground Beef Pasta Skillet

    honey lime chicken fajitas on sheet pan.

    Honey Lime Baked Chicken Fajitas

    Simple Ground Turkey Skillet Dinner

    Vegan sloppy Joes on bun with chips.

    15 Minute Vegan Sloppy Joes

    Skillet with chicken thighs and fresh parsley on top.

    Creamy Chicken Thighs with Mushrooms

    Top Recipes

    Cream of mushroom bone in pork chop with parsley on top over mashed potatoes.

    Cream of Mushroom Pork Chops

    Peanut Butter banana overnight oats.

    Protein Overnight Oats

    Vanilla Cold Brew Coffee Overnight Oats

    Air fryer fish tacos on white plate with lime and fresh cilantro.

    Air Fryer Fish Tacos with Cilantro Lime Slaw

    Lemon orzo salad in white bowl with fresh parsley on top.

    Easy Lemon Orzo Salad With Feta

    Tortellini caprese pasta salad in bowl with balsamic glaze.

    Tortellini Caprese Salad

    Overhead view of Air Fryer BBQ Chicken on cutting board.

    Simple Air Fryer BBQ Chicken Breast

    Pop tarts with sprinkles stacked.

    Easy Homemade Pop Tarts with Pie Crust

    More 30 Minute Recipes →

    Copyright © 2023 · lemons + zest