Blueberry Cheesecake French Toast Streusel Muffins
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
206 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Blueberry Cheesecake French Toast Streusel Muffins
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Blueberry Cheesecake French Toast Streusel Muffins are easy to make and a delicious change for breakfast!
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Ingredients
Cheesecake Spread:
- 4 tablespoons cream cheese
- 1 teaspoon sugar
- 2 teaspoons fresh squeezed lemon juice
French Toast Muffins:
- 8 slices sandwich bread
- 4 large eggs
- 2 cups skim/low fat milk or almond milk
- ¼ cup sugar or a natural granulated sweetener
- ¼ teaspoon salt (optional)
- 1 tablespoon pure vanilla extract
- ½ medium lemon, juiced extra, optional
- 1 cup fresh blueberries + ¼ cup extra for the top
Streusel Topping:
- ½ cup sugar
- ½ cup flour
- ¼ cup cold butter
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Instructions
- Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners OR spray with cooking oil spray; wipe over excess and set aside.
For Muffins:
- Combine cream cheese, 1 teaspoon sugar and lemon juice in a small bowl; mix to combine.
- Spread cream cheese mixture over 1 side of each slice of bread. Sandwich two slices together at a time and cut each sandwich into 1-inch cubes. (You should end up with 8 cups of cubed bread).
- Whisk the eggs, milk, ¼ cup of sugar, salt (if using) and vanilla together in a large shallow dish. Add the bread and mix it through the egg wash (using your hands is easier than a spoon), until all bread is thoroughly soaked. Drizzle extra lemon juice over the top (optional), and gently fold through the blueberries. Using a spoon, fill the muffin cups with the french toast mix (about 3 tablespoons per muffin hole). Set aside and make your streusel:
To make Streusel:
- Combine the sugar and flour in a small bowl; cut in butter using a metal fork until crumbly. Sprinkle over muffins. Top with extra blueberries.
- Bake muffins 20-30 minutes, or until streusel on top has turned golden in colour. Allow the muffins to cool in the pan 5 minutes, or they may fall apart when taken out too soon.
- Serve straight away with maple syrup.
Notes
- These can also be served with ice cream, frozen yogurt or extra fresh blueberries. Alternatively, store them in the refrigerator for up to 3 days, or the freezer for up to 2 weeks. Reheat in the oven when needed following instructions above. (Microwaving the muffins to reheat them creates a soggier muffin rather than the crispy freshly baked muffin and is not recommended).
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
75mg
(25%)
Sodium
240mg
(10%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
296IU
(6%)
Vitamin C
4mg
(4%)
Calcium
119mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 240mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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