These Aren’t Your Grandma’s Blueberry Muffins! Well, Maybe They Were!

Okay, you went a little crazy in the Bakery Department of your local market earlier in the week. You love blueberry muffins, but you have no idea why you bought so many! You are sure they will get moldy in another day or two, and there’s no way you can eat that many before they do.

What to do? You hate wasting food and you could just kick yourself for spending so much money on these fancy muffins that you aren’t even going to be able to eat. Wait a minute! Saturday is the day after tomorrow! So invite your friends and neighbors to brunch. Fix this recipe and watch their eyes light up when they see it, and then watch them roll their eyes with satisfaction after that first taste.

Has that ever happened to you, with any type of muffin? The age old, “eyes bigger than your stomach” scenario, coming home to roost? Now you have this fabulous recipe that can turn any type of leftover muffin into something really awesome that delivers the goods when it comes to both taste and presentation. Now you may even buy some extra muffins on purpose, just so you can make this amazing breakfast casserole.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  When filling your pan with the custard mix, POUR SLOWLY!  This will give the mix time to be absorbed into the muffins. Take the back of a large spoon and press the muffin pieces down into the liquid in order to fully soak them with the custard.

Recipe and photo courtesy of Leigh at jeanieandluluskitchen.com