Blueberry Cheesecake French Toast Streusel Muffins
Blueberry Cheesecake French Toast Streusel Muffins are easy to make and a delicious change for breakfast!
Foto: Cafe Delites
Ingredients
- 4 tablespoons cream cheese
- 1 teaspoon sugar
- 2 teaspoons fresh squeezed lemon juice
- 8 slices sandwich bread
- 4 large eggs
- 2 cups skim/low fat milk (or almond milk)
- 1/4 cup sugar (or a natural granulated sweetener)
- 1/4 teaspoon salt ((optional))
- 1 tablespoon pure vanilla extract
- 1/2 medium lemon, juiced (extra, optional)
- 1 cup fresh blueberries + 1/4 cup extra for the top
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup cold butter
Steps
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Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners OR spray with cooking oil spray; wipe over excess and set aside.
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Combine cream cheese, 1 teaspoon sugar and lemon juice in a small bowl; mix to combine.
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Spread cream cheese mixture over 1 side of each slice of bread. Sandwich two slices together at a time and cut each sandwich into 1-inch cubes. (You should end up with 8 cups of cubed bread).
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Whisk the eggs, milk, 1/4 cup of sugar, salt (if using) and vanilla together in a large shallow dish. Add the bread and mix it through the egg wash (using your hands is easier than a spoon), until all bread is thoroughly soaked. Drizzle extra lemon juice over the top (optional), and gently fold through the blueberries. Using a spoon, fill the muffin cups with the french toast mix (about 3 tablespoons per muffin hole). Set aside and make your streusel:
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Combine the sugar and flour in a small bowl; cut in butter using a metal fork until crumbly. Sprinkle over muffins. Top with extra blueberries.
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Bake muffins 20-30 minutes, or until streusel on top has turned golden in colour. Allow the muffins to cool in the pan 5 minutes, or they may fall apart when taken out too soon.
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Serve straight away with maple syrup.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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