Blueberry Cream Cheese French Toast Muffins
User Reviews
5
Blueberry Cream Cheese French Toast Muffins
Description
Blueberry Cream Cheese French Toast Muffins feature cubed slices of Texas toast soaked in a rich custard mixture of eggs, milk, vanilla, and sugar. Fresh blueberries and small cubes of cold cream cheese are gently folded in before the batter is packed into a greased muffin tin. Baking at 350 degrees Fahrenheit ensures the muffins are golden on the outside and fully set inside, with the occasional creamy burst from melted cream cheese.
The texture balances the soft, soaked bread with the slight tartness of blueberries and rich creaminess from the cheese. These muffins are served warm, dusted with powdered sugar or drizzled with syrup, making them a versatile breakfast or snack option.
Practical storage advice from the recipe notes recommends keeping the muffins in an airtight container or individually wrapped in plastic in the refrigerator for up to five days. To enjoy leftovers, reheat gently in the microwave to retain moisture and flavor. Freezing them individually is also suggested for convenient make-ahead portions.
Ingredients
- 14 bread slices; Texas toast style
- 6 egg
- 1 ½ cups milk
- 2 teaspoons vanilla extract
- 4 tablespoons sugar
- powdered sugar or syrup; for serving
- 1 cup blueberries
- 4 ounces cream cheese cold
Instructions
- Preheat oven to 350 degrees and grease a 12-cavity muffin tin. Cut bread slices into cubes and place in a large bowl. Cut cream cheese into small cubes and set aside.
- In a medium bowl whisk together milk, eggs, vanilla, and sugar. Pour over bread cubes, then gently stir to coat all the cubes in the egg mixture. Gently stir in blueberries and cream cheese cubes. Fill muffin tins with soaked bread mixture, packing gently to fill all of the cavity space.
- Bake for 20-25 minutes or until golden and bake through the middle.
- Serve warm topped with powdered sugar or syrup. To freeze for later, wrap individually in plastic wrap. To reheat, unwrap and microwave for 30-60 seconds.
Notes
- Store muffins in an airtight container or individually wrapped in plastic wrap in the refrigerator for up to five days.
- Reheat muffins in the microwave before serving to restore softness and warmth.
- Freeze individually wrapped muffins for later use and thaw as needed.
- Serve warm topped with powdered sugar or syrup to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 218mg | 9% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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