Blueberry Pie French Toast Muffins

From “The School Year Survival Cookbook” by Laura Keogh and Ceri Marsh (Random House, July 2017, $29.95)

Nature’s blue dynamos are packed with vitamin C and antioxidants, a good source of dietary fiber and full of magnesium, which plays an important role in bone development. Blueberries also are thought to improve brain health.

These muffins are especially good warm, so if you have time, reheat them in the toaster oven before heading out the door.

Makes 12 muffins

8 eggs

¾ cup milk

1 teaspoon vanilla

¼ teaspoon lemon zest

½ teaspoon lemon juice

¼ teaspoon ground allspice

¼ teaspoon salt

8 thick slices whole-grain bread, cut into cubes

½ cup blueberries

Instructions: Preheat oven to 350 degrees. Grease an 8- or 12-cup muffin tin.

In large bowl, whisk together eggs, milk, vanilla, lemon zest and juice, allspice and salt. Add bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes.

Fold in blueberries. Spoon bread mixture into muffin cups.

Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto rack to cool completely.

Store in an airtight container in the refrigerator for up to 1 week.