Easy Blueberry Muffins
A French toast twist on some yummy muffins.
Ingredients
- 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
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