Lemon Blueberry Cheesecake French Toast Streusel Muffins

These French Toast 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.



Recipe by Cafe Delites


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

How To Prepare

  • Preheat your oven to 180C | 350F; line a 12-cup non-stick muffin tray with muffin liners ORspray 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.


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).
Lemon Blueberry Cheesecake French Toast Streusel Muffins


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Lemon Blueberry Cheesecake French Toast Streusel Muffins