Baked Blueberry Cream Cheese French Toast Muffins are quick, delicious, and fun for the whole family to make and to eat. Pair it with a cold glass of milk in the morning for a nutrient-rich breakfast. Plus, learn how you can help deliver fresh milk to kids and families who need it most this summer.
Want more similar breakfast recipes? Try my Blueberry Scones, Blueberry Crepe Filling, Fluffy Blueberry Pancakes, and Doughnut French Toast Casserole.
This post is in partnership with Milk Life – all opinions are my own.
Today I’m also sharing with you how you can get a little more milk into your kids’ tummies too – by making these tasty Blueberry Cream Cheese French Toast Muffins! This recipe calls for 1 1/2 cups of milk, and goes perfectly with a glass of milk on the side so you’re getting an extra dose of that dairy goodness – including 8 grams of high-quality protein!
June is National Dairy Month and to celebrate, partnering up with Milk Life to support the The Great American Milk Drive! True fact: more than half of kids 9 and up fall short on essential nutrients they need to grow strong – calcium, vitamin D, and potassium. And when school lets out for summer, that risk may be even greater for over 22 million kids who are served by free or reduced-price meal programs during the school year.
The good news? There’s something we can all do – DONATE.
The Great American Milk Drive makes it easy to help fill the need for milk in Feeding America food banks, so please join me in committing to donate at milklife.com/give. By entering your zip code when you donate at milklife.com/give, you can ensure that the milk is delivered to a local Feeding America food bank in your very own community and help make a difference in getting milk into the bellies of kids who need it so badly this summer!
Today I’m also sharing with you how you can get a little more milk into your kids’ tummies too – by making these tasty Blueberry Cream Cheese French Toast Muffins! This recipe calls for 1 1/2 cups of milk, and goes perfectly with a glass of milk on the side so you’re getting an extra dose of that dairy goodness.
Just 30 minutes is all you need to go from famished to pulling these beauties out of the oven, all warm and golden and ready for devouring. I like to top mine with a little sprinkle of powdered sugar and a drizzle of original syrup – or blueberry syrup if I’m feeling really extra!
One of my favorite things about these muffins is that you can spend 30 minutes making them on Sunday or Monday, and then wrap them individually and freeze for that grab-n-go breakfast you need throughout the week. Just pop them in the microwave for 45-60 seconds and it’s ready to go – you can’t beat that!
Blueberry Cream Cheese French Toast Muffins
Ingredients
- 14 slices Texas toast style bread
- 6 eggs
- 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.
These sound yummy! when you say to use texas toast style bread, do you mean the frozen type?
Hi Karen- by texas style bread, I just mean thick sliced bread!