My kids get so excited when these Sourdough Blueberry French Toast Muffins are on the menu. They are hands down soooo delicious, and easily one of my kids’ favorites.
They just pass the healthy-enough-for-breakfast test but are definitely on the indulgent side. Perfect for a weekend mid-morning treat and ideal to combat that after-school energy crash.
Why you’ll love these easy Sourdough Blueberry French Toast Muffins
These blueberry french toast muffins combine the tangy essence of sourdough bread with a burst of sweetness from fresh blueberries. But the piece de resistance is the rich streusel topping of cinammon, walnuts and a drizzle of maple syrup.
It’s up there on taste! But also on ease…
Unlike other sourdough muffin recipes, this one is super simple. No sourdough starter is needed, no lengthy overnight process either.
The base of the muffin is premade sourdough bread. If you make it yourself already, than use some of your own.
If you still haven’t got around to making sourdough (like me) then you can use a shop-bought loaf. All the benefits and taste of sourdough, none of the stress!
Key Ingredients
For the muffin mix:
Sourdough bread – use your favorite shop-bought loaf if you don’t make your own
Blueberries – fresh or frozen
Plus other standard muffin recipe ingredients:
- eggs
- milk
- heavy cream
- vanilla extract
- salt
For the streusel topping:
Light brown sugar – demerara rather than soft brown sugar if you have
Oats – old-fashioned oats are best
Cinnamon & walnuts – add a delightful texture and warm, comforting aroma essential to the French toast topping
Maple syrup – just a drizzle to finish, agave nectar would also work
Looking for more delicious snack recipes?
Try these yummy banana recipes:
For some healthy, no-bake recipes, try these:
Sourdough Blueberry French Toast Muffins
Ingredients
For the muffin mix
- 1 lb sourdough bread cubed
- 6 eggs
- 1 cup milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- pinch of salt
- 1 cup blueberries
For the streusel topping
- 6 tablespoons unsalted butter
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ cup old fashioned oats
- ¼ cup walnuts
- Maple syrup to taste
Instructions
- -Preheat oven to 350°, spray the muffin pan with non-stick baking spray if needed.
- In a food processor combine the butter, flour, brown sugar, cinnamon, and salt. Pulse until combined, and the mixture forms into small pea sized pieces.
- Remove the blade, and set aside. Add the oats, and walnuts, mixing with spoon or spatula until well combined. Place in the refrigerator until ready to use.
- Cube the bread, place in a large bowl, and set aside.
- In a large mixing bowl combine the eggs, milk, cream, and vanilla and whisk until well combined.
- Then pour over the cubed bread, and add the blueberries. Gently fold until blueberries are evenly combined in mixture.
- Spoon the mixture into the muffin cups, and spoon the streusel over the tops of all the muffins.
- Bake for 25-30 minutes. Let rest for 3-5 minutes, then serve with a touch of maple syrup.
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