French Toast Muffins with Blueberries
Prep time
Cook time
Total time
Serves: 12 muffins
  • 8 slices whole-grain bread (or crusty Artisan bread) cut into 1 inch cubes
  • 4 eggs
  • ¾ cup milk, low-fat
  • 1 Tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon, divided
  • ½ teaspoon salt
  • 1 cup fresh or frozen blueberries
  • ⅓ cup pure maple syrup
  • ½ teaspoon ground cinnamon (or cardamom)
  • 1 teaspoon grated orange zest
  • 1 teaspoon cornstarch
  1. Preheat oven to 350 F
  2. Cut bread into ¾- 1 inch cubes. Lightly beat eggs in a large bowl. Add milk, honey, vanilla,1/2 teaspoon cinnamon and salt and mix together. Add the bread cubes and stir until bread becomes moist. Let bread sit for 5 minutes.
  3. Spray muffin tin with non-stick spray. Divide bread crumbs into the 12 muffin cups. Bake until muffins start to turn golden and egg has set (approx. 20-25 min.).
  4. While the muffins are baking, prepare the blueberry sauce in a small saucepan over medium-high heat. Stir together blueberries, maple syrup, ½ teasspoon cinnamon, and orange zest. Bring to a boil, reduce heat to medium-low and let simmer for 5 min. Add cornstarch and continue to simmer for approx.. 1 min more, until sauce is slightly thickened. Top warm French toast muffins with blueberry sauce and serve right away.
Extra blueberry sauce can be stored in an airtight container in the refrigerator.
Recipe by Simple Healthy Kitchen at