Hi!! I’m back with an extra special recipe!

It’s my mom’s birthday soon, and since I’ll be in school for the actual special day, we decided to celebrate early. Of course, we booked a special dinner (review coming soon), but I felt mom deserved something more personal.

My mom loves dessert- all day; we had amazing, fresh blueberries; I did WAYY too much “research” featuring diner breakfasts over the past week. Hence, I combined the best of all three worlds: Blueberry Muffin French Toast!

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Ingredients

Muffin

•  1/4 cup + 2Tbsp flour
• 2Tbsp white sugar
• 1Tbsp brown sugar
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1 egg yolk
• 1Tbsp cream cheese, whipped
• 1Tsp oil
• Tbsp milk (more as needed)
• 1/4 cup blueberries

French Toast Custard

•  1 Egg
• 1 Egg yolk

Blueberry Cream Cheese Spread

• 1/4 cup blueberries
• 1/4 cup cream cheese, whipped
• 1Tbsp white sugar
• 1/2 Tbsp brown sugar

Directions

Muffin

1.  Preheat oven to 200C. Grease and flour a ramekin
2. Combine flour, sugar, baking powder and salt.
3. In a separate bowl, combine cream cheese, oil and egg yolk. Add milk until the mixture fills 1/4 cup. Add another tablespoon of milk
4. Mix wet ingredients into the dry ingredients and blueberries. Add more milk if mixture is too stiff.
5. Place in ramekin and bake for 25-30 min. A toothpick inserted in the center should come out clean. Allow to cool completely.

Cream Cheese Topping

1.  In a small saucepan over medium- low heat, cook blueberries in sugar until bubbling  and quite broken down. Cool to room temperature. Tip: COOL THE MIXTURE. Heat will break the cream cheese
2. Whisk blueberry mixture with cream cheese until stiff. Refrigerate.

To Finish

1.  Cut muffin into slices 1.5-2in thick
2. Beat egg and egg yolk and soak slices in egg mixture
3. Heat a non-stick pan on high. When hot, reduce heat to medium and cook slices for 30sec-1min/side or until browned (not burnt!) Tip: Since the muffin is quite rich and the dish will be served with cream cheese, use a non stick pan instead of extra fat to cook the french toast
4. Serve with cream cheese spread. Enjoy!

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I know the recipe is long, but trust me, it’s WAYY less scary than it looks. I only took a little over an hour to make the entire thing and that includes a lot of idle time as things cool. Trust me, I’m a very slow cook.

I hope every one has a great week. Don’t forget to wish mom a happy birthday! Until next time, Bye!

 

 

 

• Breakfast
• Dessert