Blueberry French Toast Muffins

Blueberry French Toast Muffins with bowl of blueberries

These Blueberry French Toast Muffins are quick, healthy and kid-friendly. Make a batch over the weekend and serve them for breakfast or pack them for lunch! They can easily be customized with different mix-ins. 



5 cups whole wheat sandwich bread, cubed (I use 6 slices of Dave’s Killer Bread)
9 eggs
1/2 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 tsp cinnamon
2 Tbsp ground flax
2 Tbsp hemp seeds (or chia seeds)
1 cup blueberries (fresh or frozen)
3/4 cup pepitas (pumpkin seeds)


  1. Put cubed bread in a large bowl.
  2. Mix eggs and milk in a smaller bowl until combined.
  3. Add eggs to bread and mix well.
  4. Stir in cinnamon, vanilla, flax, hemp and pepitas.
  5. Add blueberries and stir gently, then spoon into well greased muffin tins (I use silicone muffin tins that i don’t have to grease)
  6. Bake at 375 F for 20-25 min. Tops should be lightly brown and firm. Middles should be slightly squishy but not loose and jiggly.


If your bread slices are smaller, you may need more than six slices. I just cut them up and loosely fill a 1 cup measuring cup to measure. It doesn’t need to be tightly packed. If you use too much bread the muffins will be too hard.

I have a mix of hemp, ground flax and chia seeds and I just use 3-4 Tbsp of that

You could sub slivered almonds or chopped nuts for the pepitas if you want