Blueberry French Toast Muffins!

Our KES Clubs are always looking for an easy way to serve a hot breakfast to their kids each morning. Having a hot breakfast prepared is always a nice way to start the day, especially on these cold winter mornings. This is a great recipe that can be prepared in bulk and served at your KES Club this week. This a great way to serve eggs for breakfast if you school has no allergies.

Blueberry French Toast Muffins

  • 4 large eggs
  • 1 cup milk, any type
  • 1 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 12 ounces whole grain bread, cut into small pieces (about 6 cups)
  • 1 cup fresh or frozen blueberries
  • Optional toppings: maple syrup or yogurt


  1. Preheat oven to 350°F.
  2. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries.
  3. Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top.
  4. Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain, or top them with a little bit of maple syrup or yogurt on the side.

Recipe and Image sourced from:

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.

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