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French Toast Muffins with Blueberries

French Toast Muffins are easy to make, fun for the whole family or for brunch with your girlfriends! They’re quickly made with pantry staples, blueberries and a walnut streusel topping that is to die for!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Refrigerator time 2 hours
Total Time 2 hours 40 minutes
Servings 12 muffins
Calories 266kcal


For the muffins

  • 1 loaf French bread, cubed (~ 8 cups)
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 Tbsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup blueberries

For the streusel

  • 1/4 cup cold, unsalted butter, cubed
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup chopped walnuts
  • pinch of salt and cinnamon1.    


  • Cube up the French bread into 1-inch pieces.
  • In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt.
  • Add the cubed bread into the egg mixture and stir gently to combine.
  • Fold in blueberries.
  • Spray a 12-cup muffin tin with non-stick cooking spray.
  • Scoop the mixture into each well. Press mixture into well. Top with more blueberries, if desired.
  • Cover with plastic wrap and place in fridge for 2 hours or overnight.
  • Make the walnut streusel. Combine the butter, flour, brown sugar, walnuts, salt and cinnamon. Mix with your hands until you have a crumbly mixture. Cover and place in the fridge.
  • When ready to bake, preheat oven to 350°F
  • Sprinkle with streusel mixture on top of the muffins.
  • Bake for 25-30 minutes or until tops are golden brown. Cool for 5-10 minutes.
  • Run a butter knife around the muffin to remove them from the pan. Serve with your favorite French toast toppings: butter, maple syrup, powdered sugar, whipped cream, if desired.



  • Use pecans instead of walnuts if preferred, or leave nuts out completely if allergies are a concern.
  • Leave out the blueberries if you’d like, or use a different fruit such a strawberries, raspberries or even blackberries. For a Fall inspired dish you could try cranberries or small chopped apples or pears.
  • Store muffins in the fridge for up to 3 days.  


Serving: 1muffin | Calories: 266kcal | Carbohydrates: 34g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 300mg | Potassium: 155mg | Fiber: 2g | Sugar: 12g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg