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These French Toast Lemon Blueberry Cheesecake Streusel Muffins are perfect for on-the-go hungry emergencies…or to sit and eat freshly baked out of the oven….or to have a stash in the refrigerator only to reheat and eat when you need them.
Stuffed with juicy blueberries and cheesecake flavours — YES I said CHEESECAKE (sorry for yelling), and a crispy streusel topping…these were like muffins without the mixing and beating.
Hands down beats porridge in the morning.
Nothing beats french toast in the morning. Ok…well maybe pancakes and crepes come in close behind…but for those of you with bad-ass sweet teeth like me…these win.
So, here’s the breakdown in my MC Hammer pants.
First….spread the ‘cheesecake’ flavoured spread onto each piece of bread. Meditate while doing so — with eyes wide opened.
Cut them into 1-inch little cubes of cheesecake goodness.
Add them into your super sexy egg wash. Mix around. Add blueberries. Smell those vanilla smells.
Spoon them (yes…spoon), into a muffin tray. Sprinkle with Streusel (or not, but so freaking good with Streusel for an incredible crispy and crunch sweet top). Add some-more blueberries on top. Bake in your oven.
Be-totally-impatient-and-drizzle-them-in-maple-syrup-while-still-in-the-pan-because-you-can’t-wait-to-get-them-on-a-plate.
Okay. So drizzle is the minimum. More like drown, maybe.
Or do as normal people do and watch the gloriousness of a perfect full French Toast muffin on your plate.
Proceed to rap in your best 90’s voice, You can’t touch this.’ Drown in more maple Syrup, because it’s breakfast, and breakfast requires syrup. Right?
Split it open to see those blueberries burst all through your muffins.
Try these other muffin recipes:
Banana and Blueberry Chocolate Chip Muffins
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Blueberry Cheesecake French Toast Streusel Muffins
Ingredients
Cheesecake Spread:
- 4 tablespoons cream cheese
- 1 teaspoon sugar
- 2 teaspoons fresh squeezed lemon juice
French Toast Muffins:
- 8 slices sandwich bread
- 4 large eggs
- 2 cups skim/low fat milk or almond milk
- 1/4 cup sugar or a natural granulated sweetener
- 1/4 teaspoon salt (optional)
- 1 tablespoon pure vanilla extract
- 1/2 medium lemon, juiced extra, optional
- 1 cup fresh blueberries + 1/4 cup extra for the top
Streusel Topping:
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup cold butter
Instructions
- Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners OR spray with cooking oil spray; wipe over excess and set aside.
For Muffins:
- Combine cream cheese, 1 teaspoon sugar and lemon juice in a small bowl; mix to combine.
- Spread cream cheese mixture over 1 side of each slice of bread. Sandwich two slices together at a time and cut each sandwich into 1-inch cubes. (You should end up with 8 cups of cubed bread).
- Whisk the eggs, milk, 1/4 cup of sugar, salt (if using) and vanilla together in a large shallow dish. Add the bread and mix it through the egg wash (using your hands is easier than a spoon), until all bread is thoroughly soaked. Drizzle extra lemon juice over the top (optional), and gently fold through the blueberries. Using a spoon, fill the muffin cups with the french toast mix (about 3 tablespoons per muffin hole). Set aside and make your streusel:
To make Streusel:
- Combine the sugar and flour in a small bowl; cut in butter using a metal fork until crumbly. Sprinkle over muffins. Top with extra blueberries.
- Bake muffins 20-30 minutes, or until streusel on top has turned golden in colour. Allow the muffins to cool in the pan 5 minutes, or they may fall apart when taken out too soon.
- Serve straight away with maple syrup.
Notes
- These can also be served with ice cream, frozen yogurt or extra fresh blueberries. Alternatively, store them in the refrigerator for up to 3 days, or the freezer for up to 2 weeks. Reheat in the oven when needed following instructions above. (Microwaving the muffins to reheat them creates a soggier muffin rather than the crispy freshly baked muffin and is not recommended).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious, thank you!! I made this with almond milk and zusto sugar. Will be making this again, especially when I have a surplus of blueberries in the house like today.
What could I replace the blueberries with? I live in the tropics and blueberries are super expensive and hard to get.
How about raspberries, blackberries, sliced peaches? Any fruit you have on hand would be fine to use in this recipe 🙂
Esto se ve DELICIOSOOOO! ;D
Gracias Virginia!
These look heavenly! I’m sitting here eating cantaloupe for breakfast and you bring on THIS?! Darn it! I want cheesecake flavored blueberry french toast muffin thingies with piles and piles of streusel instead! Screw the diet! I love everything you create Karina. They all just speak to me. Or my tummy to be specific.
Oh girl! We would be dangerous together for sure! Thank you so much for your genuine message! I love hearing from you. Going now to scour and drool all over your blog!
Hi Karina, thank you for clearing it up. I can’t wait to make this!! It looks delicious.
You’re very welcome Shirley! Anytime 🙂 I hope you enjoy them! Xx
I meant 1/4 cup of sugar
I’m confused about the list of ingredients. Do you use all the sugar with the cream cheese? Because you have listed 1 teaspoon of sugar and 1/4 cup of sugar. Do I add the 1/4 cup yo the milk mixture?
Hi Shirley. I apologise about the confusion! 1 teaspoon of sugar is for the cream cheese mixture; 1/4 cup of sugar is for the egg wash/milk mixture 🙂
What a heavenly breakfast this is. I love how you made everything and now I want to. 🙂
Maureen. These are to dies for. I may be eating one right now as I type! French Toast for dinner is a good thing, right? 😉