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5 from 3 votes

Blueberry Baked French Toast Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, French
Servings: 6
Calories: 167kcal
Author: Lorie Yarro


  • 4 eggs large
  • 1/2 c plus 1 T milk of choice regular or dairy free
  • 1 T brown sugar or coconut sugar
  • 1-2 T pure maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 6-7 pieces bread I used wide pan bread, if pieces are smaller, you will want to use 7, possibly 8
  • 1/3 c blueberries


  • 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.
  • Add bread and blueberries into egg mixture and stir to allow bread to soak up all the liquid.
  • Chill for about 5 minutes.
  • 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.


Calories: 167kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 221mg | Potassium: 141mg | Fiber: 2g | Sugar: 8g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg