Go Back
Print Recipe
5 from 1 vote

Orange Blueberry French Toast Muffins

Author: Lisa Longley


  • For Blueberry Fruffins
  • six eggs
  • four heaping cups of bread cut or torn into small pieces
  • 1/3 cup orange juice
  • 1/3 cup half and half I used fat free
  • 1 tsp vanilla
  • 1 1/2 cups frozen blueberries not thawed
  • For Orange Glaze
  • 1 tbsp orange juice
  • 1 tbsp whole milk
  • 1 cup powdered sugar


  • Preheat your oven to 350 degrees and liberally spray a muffin tin with cooking spray.
  • Whisk the eggs, juice, half and half, and vanilla together until combined in a large bowl.
  • Pour in the bread and mix it around to allow it to soak up the eggs.
  • Gently add the blueberries. You want to have them evenly distributed throughout the bread/egg mixture, but you don't want to mix so much that your bread turns blue.
  • Fill the muffin cups with the mixture.
  • Bake for 15 to 20 minutes. Mine were done after 18 minutes.
  • Let them sit in the pan for 15 minutes before you attempt to pull them out. If you take them out too soon, they will fall apart.
  • Top with orange glaze and enjoy.
  • To make the orange glaze, whisk together the orange juice, whole milk, and powdered sugar.
  • If you are making the day ahead, store in the refrigerator, and bring to room temperature before attempting to drizzle.