This recipe uses common pantry ingredients to make an easy, yummy recipe that both kids and parents will enjoy. These muffins keep well in the fridge and the freezer, so you can make them ahead of time for a quick breakfast. Kids can help for all the steps of this recipe, too!
Ingredients
Bread
- 4-5 slices of whole wheat sandwich bread (can include the end slices)
Eggs
- 1 large egg
Milk
- ½ cup nonfat milk
Sugar
- 1 ½ Tablespoons brown sugar
Cinnamon
- ½ teaspoon
Salt
- 1 pinch
Blueberries
- 1 cup, frozen
Instructions
Step 1
Preheat the oven to 350°F.
Step 2
Tear or cut the bread into 1-inch pieces.
Step 3
Whisk the egg, milk, brown sugar, and cinnamon in a medium bowl.
Step 4
Add the bread to the egg-and-milk mixture and stir to coat the bread.
Step 5
Let the mixture sit for 10 minutes, until the liquid is absorbed.
Step 6
Mix in the blueberries with the bread.
Step 7
Spray a muffin pan with nonstick cooking spray. Spoon the bread and blueberry mixture into the pan to make 6 full muffins or 12 mini muffins.
Step 8
Bake for about 20-25 minutes, until the tops are toasted and the muffins spring back when pressed.
Step 9
Let the muffins cool for 10 minutes before enjoying.
Notes
Large blueberries will release more juice, so muffins may take longer to set in the oven
These muffins freeze well!
Kids can do almost all of the steps in this recipe, since no sharp objects are involved. Be sure to wash hands before touching the food and after touching eggs!