When you need breakfast-to-go or don’t want to spend time flipping, try this blueberry sourdough French toast in muffin form. Baked with all the ingredients in traditional French toast, these muffins are the handheld version.
Why you will love these Blueberry French Toast Muffins
- Quick to prep! This breakfast takes just minutes to put together in muffin tins. All the work is done in the oven while they’re baking
- They have a light and fluffy texture
- Sourdough bread is gut-healthy. If your bread is slightly stale, even better
- Blueberries are high in vitamin C
- They are low carb and high in protein as they are. Top them with yogurt for an extra protein boost
- Customize them with different fruit. See my variation suggestions below
- They are a blend of two popular breakfasts — baked egg bites and French toast!
Ingredient variations to try
Apple & cinnamon: Try chopped apple and cinnamon and add raisins for a chewy texture
Strawberry & cream cheese: Replace the blueberries for sliced strawberries and whisk in some cream cheese into the egg mixture
Mixed berry: Use up what you leftover from the season, or use a mixture of frozen berries like raspberries, blackberries, or strawberries
Add lemon: Blueberries and lemon are a wonderful flavour combo. I’ve used it in my Healthy Blueberry Lemon Muffins recipe
Nut/seed butter and jam: There’s nothing like the combo of the classic PB&J, but you can mix it up or give it a nutritional boost with my sugar-free homemade Blueberry Flax Jam. Just swirl both in before baking
Key ingredients you will need for this recipe
For 6 French toast muffins, you will need:
- 3 pieces of sourdough bread, torn into bite-sized pieces
- 3 organic eggs
- 1/2 cup plain yogurt
- 1/4 cup whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 cup fresh or frozen blueberries
How to make French toast muffins
- Preheat the oven to 350F and line 6 muffin tins with paper or silicone liners to prevent sticking
- In a mixing bowl, whisk together the eggs, yogurt, whipping cream, vanilla extract and cinnamon
- Tear up the sourdough bread and distribute it evenly across the 6 muffin tins and evenly distribute the blueberries at the same time
- Pour the egg mixture into the 6 muffin tins and bake for 35 minutes until the tops are golden
- Serve as they are or with some maple syrup and additional yogurt
Easy Blueberry Sourdough French Toast in Muffin Form
Description
When you need breakfast-to-go or don’t want to spend time flipping, try this blueberry sourdough French toast in muffin form. Baked with all the ingredients in traditional French toast, these muffins are the handheld version.
Ingredients
Instructions
- Preheat the oven to 350F and line 6 muffin tins with paper or silicone liners to prevent sticking
- In a mixing bowl, whisk together the eggs, yogurt, whipping cream, vanilla extract and cinnamon
- Tear up the sourdough bread and distribute it evenly across the 6 muffin tins and evenly distribute the blueberries at the same time
- Pour the egg mixture into the 6 muffin tins and bake for 35 minutes until the tops are golden
- Serve as they are or with some maple syrup and additional yogurt
