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Blueberry Cheesecake French Toast Streusel Muffins

Blueberry Cheesecake French Toast Streusel Muffins are easy to make and a delicious change for breakfast!
Weight Watchers: 5pp per muffin!
Servings: 12
Calories: 209kcal
Author: Karina - Cafe Delites

Ingredients

Cheesecake Spread:

  • 4 tablespoons cream cheese
  • 1 teaspoon sugar
  • 2 teaspoons fresh squeezed lemon juice

French Toast Muffins:

  • 8 slices sandwich bread (280 g | 101/2 oz)
  • 4 large eggs
  • 2 cups skim/low fat milk (or almond milk)
  • 1/4 cup sugar (or a Natural granulated sweetener to lower calories/carbs)
  • Pinch of salt (optional - about 1/4 teaspoon))
  • 1 tablespoon pure vanilla extract
  • Extra lemon juice of 1/2 a lemon (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

Calories: 209kcal | Carbohydrates: 31.2g | Protein: 7g | Fat: 5.2g | Fiber: 1.8g