Easy Blueberry Muffins

Last Updated on April 26, 2026 by Lisa Keys

I'm experimenting with a third version of my favorite French toast muffins! It all started when I "spied" a new product at the grocery store. I don't know how long Pepperidge Farm has produced this thick-sliced blueberry swirl bread, but the moment I saw it on the shelf, it inspired these easy blueberry muffins.

Since we already love maple-drizzled blueberry French toast, I decided to jazz things up with a maple blueberry French toast muffin.

This recipe for breakfast muffins is loaded with healthy wild blueberries and the very best Vermont maple syrup. I guarantee a batch of these warm easy blueberry French toast muffins will get you through the coldest of winter days.

Easy Blueberry Muffins

Lisa Keys

A French toast twist on some yummy muffins.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course quick breads

Cuisine American

Servings 14

Calories 155 kcal

Ingredients

  

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• 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

Instructions

 

• 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. 

Nutrition

Calories: 155kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 37mgSodium: 216mgPotassium: 95mgFiber: 1gSugar: 12gVitamin A: 80IUVitamin C: 1mgCalcium: 74mgIron: 1mg

Keyword 30-minute meal, blueberries, breakfast, French toast, maple syrup, muffins

Tried this recipe?Let us know how it was!

And if you would like to see a healthier, lower in fat, muffin recipe just click on this link for muffins. Pepperidge Farm also makes other flavors of this bread including Maple Brown Sugar and Apple Swirl. The sky is the limit for French toast muffins recipe flavor combinations. Have fun with it and let me know what you come up with. BTW, this is not a sponsored post. I just love these products.