You aren’t going to believe how amazing these gluten-free blueberry French toast muffins are! These gluten-free French toast muffins are kid-approved and really easy to make. You will be so happy you made them when you can grab one and hit the road on those hectic mornings, too!
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(*This post is sponsored by Franz Gluten Free Bakery. All opinions are my own.)
In the Fearless Dining household, it’s no secret that we LOVE blueberries. We like them fresh and, of course, in baked goods.
You know those mornings when everyone is scrambling to get out the door? Well, these gluten free blueberry muffins can save you a ton of time. You can prepare them ahead of time and pop them in the freezer. Then grab a few out when you wake up, and everyone can eat on the go.
If you love breakfast as much as we do, check out all of my delicious gluten-free breakfast recipes!!
Then grab a few out when you wake up, and everyone can eat on the go. We don’t do this all the time, but there are many mornings when we need that extra boost of help, and these French toast muffins are perfect.
A Note From My Kitchen
If you are a meal prepper or like to have a stash of easy breakfasts in your freezer, this gluten-free French toast muffin recipe is for you. It is easy to make and perfectly freezable. It thaws in under a minute in the microwave oven.
I tested this bread with Franz Gluten-Free Blueberry Bread and 7-Grain. Unfortunately, they discontinued their blueberry flavor, so I recommend using any of their other flavors to make this recipe.
How to Make Gluten-Free French Toast Muffins (Step-By-Step)
Place the Franz Gluten Free Blueberry bread on a cutting board and cut it into cubes.
Add the cubed bread to a bowl and add optional blueberries.
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Add the wet ingredients to a small bowl and whisk to blend.
Pour the egg mixture over the bread cubes and mix well. Allow the bread cubes to sit for 5-10 minutes so they absorb all the liquid.
Place the bread cube mixture into a greased muffin tin. Bake at 350°F for 20 minutes until done. Serve hot with maple syrup.
Optional tips:
This gluten-free muffin recipe is perfect just the way it is. However, there are additional flavors you can add to make it even better. Here are some ideas:
- Drizzle the French toast muffins with maple, blueberry syrup, or even strawberry syrup for extra sweetness.
- Sprinkle a little bit of powdered sugar on top right before serving.
- For special occasions, dab on some whipped cream and fresh blueberries. So delicious!
These muffins are also delicious, and use up those ripe bananas in this easy Gluten-Free Banana Nut Muffins recipe.
Over the past year, I have created several delicious recipes with Franz Gluten-Free Breads. Check out some of these delicious recipe ideas:
- Gluten-Free Eggnog Bread Pudding
- Strawberry Ricotta Stuffed French Toast
- Homemade Gluten-Free Pumpkin Spice Croutons
Frequently Asked Questions:
I created this recipe to be nut-free, but feel free to add pecans, walnuts, or any other type of nut to add more protein!
Store them in the freezer and grab one when you want it. You can defrost it on the counter, in the fridge, or toss it in the microwave for a few seconds. This is a great meal prep idea for an easy and quick breakfast.
Yes, you sure can! This recipe is incredibly versatile, allowing you to do so much with it. You can easily transform it into a casserole instead of making muffins with it. Or you can bake it in muffin tins. It’s completely up to you and your preferences.
More Gluten-Free Recipes To Try:
Breakfast is an important meal to get your morning started. Here are some of our favorite gluten-free breakfast recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Blueberry French Toast Muffins
Ingredients
- 6 cups gluten-free bread cubes
- 5 large eggs
- 1 cup non-dairy milk
- ¼ cup maple syrup
- ½ cup fresh or frozen blueberries optional
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Instructions
- Preheat the oven to 350º F.
- Take a loaf of gluten-free bread and cut 6 cups gluten-free bread cubes.
- Pour the cubes into a large bowl.
- In a smaller bowl, add 5 large eggs, 1 cup non-dairy milk, 1/4 cup maple syrup, and 1/2 cup fresh or frozen blueberries; and whisk to blend.
- Pour the egg mixture over the bread cubes and add the fresh blueberries.
- Mix well so all of the bread cubes are coated.
- Let sit for 5 minutes so the egg mixture absorb into the bread cubes.
- Spray a muffin tin with coconut oil and fill each section with the bread cube mixture.
- Bake for 20 minutes until done.
- Enjoy!
Notes
- You can use any gluten free bread in this recipe.
- If you don’t have blueberries on hand, use any fruit you have, including apples, strawberries, etc.
- Store leftovers in an airtight container in the fridge for 3 days or freeze them in a freezer-safe zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Love the recipe, just added a little cinnamon to the egg mix & sprinkled sliced almonds on tops of muffins before baking
Adding cinnamon is a great idea!! Thank you, Sandra.