A French toast twist on some yummy muffins.

Scale

¼ cup milk

3 tablespoons maple syrup plus additional for serving

3 eggs

4 slices (thick sliced) blueberry swirl bread, crusts removed, cut into ½-inch cubes

2 cups all-purpose flour plus a teaspoon

½ cup packed light brown sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ cup buttermilk

1 stick unsalted butter, melted

1 cup wild blueberries, fresh or frozen

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Heat oven 400F. Grease 14 standard size muffin cups with no-stick baking spray or line with paper cups.
In medium bowl, whisk milk, 1 tablespoon of maple syrup and 1 egg until blended.
Add bread; gently stir to coat all the bread pieces (this is the French toast topping).
In medium bowl, mix 2 cups of flour, brown sugar, baking powder, baking soda and salt until combined.
In another bowl, whisk remaining 2 eggs for 30 seconds. Add buttermilk, 2 tablespoons of maple syrup and melted butter; whisk well.
Pour the wet ingredients over the dry; blend just until the dry ingredients are moistened (do not over mix).
Toss blueberries with remaining teaspoon of flour. Gently fold blueberries into batter.
Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter; pressing down slightly.
Bake for 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Invert the muffins onto a wire rack, turn them upright; cool 5 minutes.
Drizzle additional maple syrup over top of warm muffins just before serving.