Blueberry French Toast Muffins (with Greek yogurt!)

These easy French Toast Muffins with blueberries (fresh or frozen!) are my favorite way to use up leftover bread or rolls. They pack a protein punch from Greek yogurt and boast next-level flavor thanks to maple syrup, cinnamon, and a kiss of almond extract. No soggy middles or overly sweet muffins here—just fluffy, golden perfection done in 30 minutes. A fun, wholesome breakfast the whole family will love!

plate of french toast muffins with blueberries

Hello from this plate of [approachable] brunch bliss! They looks purty, taste divine, use up whatever bread you have laying around, AND take minimal effort. The best situtation!

What it is about french toast that feels so elevated? Special occasion vibes, if you will. Just like my apple french toast casserole and 10-minute caramelized banana french toast, they come together in a flash with simple ingredients and the flavor 100% delivers.

Three cheers for portable breakfasts that kids are equally obsessed with!

The why behind star ingredients

Bread: The hearty foundation of french toast! You can use fresh or stale bread; but if you do use older bread, the dryness will help better absorb the batter meaning a shorter baking time. I developed this recipe to work with all kinds of bread, from take and bake French dinner rolls to challah to whole grain sandwich bread, so you really can use what you have
Eggs: It took a bit of trial and error but I found 4 eggs to be the perfect amount for that classic custardy , rich texture without leaning soggy.
Milk: Just a bit since we’re also using yogurt. Use one with some fat for richer muffins, like soy, whole, coconut, or oat! I tested these with almond milk and thet work but I e prefer the texture with higher fat milk.
Maple syrup: Some recipes for french toast muffins are overpoweringly sweet but I took a different approach. Balanced with the tangy yogurt, just ¼ cup maple syrup adds the perfect delicate sweetness. I recipe tested these with brown sugar as well and that also works!
Greek yogurt: You probably haven’t seen yogurt in French toast muffins but I promise it adds the best flavor here (not to mention each muffin has 5g protein!).
Berries: The pop of sweet, fresh flavor they add make the muffins, in my opinion. Fresh berries have less liquid so I do recommend them over frozen. If you use another berry, be sure they’re chopped small and don’t use more than ¾ cup or they’ll make the muffins too wet, trust me!

Let’s make em’!

bread cubed in bowl — Get your bread in a big mixing bowl.

cinnamon egg liquid in mixing bowl — Whisk eggs then add milk, yogurt, maple, extracts, cinnamon and salt. Boom!

bread with batter and blueberries in mixing bowl. — Toss to combine. Fold in bloobs.

unbaked blueberry muffins in tin. — Pack into muffin cups so they really stick together.

Bake and devour, ideally dusted with powdered sugar!

Storage

You’ll want to store leftovers in the fridge. They’ll last for up to 5 days. I actually like them right out of the fridge but you can pop them in the microwave to take off the chill.

plate of muffins with blueberries and tulips behind.

I hope you’re as obsessed with this fun take on french toast recipe as I am!

I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!

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