• 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.