Want more similar breakfast recipes? Try my Blueberry Scones, Blueberry Crepe Filling, Fluffy Blueberry Pancakes, and Doughnut French Toast Casserole. This post is in partnership with Milk Life – all opinions are my own. Today I’m also sharing with you how you can get a little more milk into your kids’ tummies too – by making these tasty Blueberry Cream Cheese French Toast Muffins! This recipe calls for 1 1/2 cups of milk, and goes perfectly with a glass of milk on the side so you’re getting an extra dose of that dairy goodness – including 8 grams of high-quality protein! June is National Dairy Month and to celebrate, partnering up with Milk Life to support the The Great American Milk Drive! True fact: more than half of kids 9 and up fall short on essential nutrients they need to grow strong – calcium, vitamin D, and potassium. And when school lets out for summer, that risk may be even greater for over 22 million kids who are served by free or reduced-price meal programs during the school year. The good news? There’s something we can all do – DONATE. The Great American Milk Drive makes it easy to help fill the need for milk in Feeding America food banks, so please join me in committing to donate at milklife.com/give. By entering your zip code when you donate at milklife.com/give, you can ensure that the milk is delivered to a local Feeding America food bank in your very own community and help make a difference in getting milk into the bellies of kids who need it so badly this summer! Today I’m also sharing with you how you can get a little more milk into your kids’ tummies too – by making these tasty Blueberry Cream Cheese French Toast Muffins! This recipe calls for 1 1/2 cups of milk, and goes perfectly with a glass of milk on the side so you’re getting an extra dose of that dairy goodness. Just 30 minutes is all you need to go from famished to pulling these beauties out of the oven, all warm and golden and ready for devouring. I like to top mine with a little sprinkle of powdered sugar and a drizzle of original syrup – or blueberry syrup if I’m feeling really extra! One of my favorite things about these muffins is that you can spend 30 minutes making them on Sunday or Monday, and then wrap them individually and freeze for that grab-n-go breakfast you need throughout the week. Just pop them in the microwave for 45-60 seconds and it’s ready to go – you can’t beat that!
