Are you looking forward to baking some muffins that are sweet and healthy this holiday season? Well, we have your sweet tooth fix with this baked goods recipe that is not only fluffy and delicious but healthy, too!
Overnight Lemon Blueberry Muffin Casserole
Prep time: 15 minutes
Cook time: 30 minutes
- 1/2 cup firmly packed light brown sugar
- 1/2 cup flour
- 2 teaspoons McCormick Cinnamon, Ground
- 1/4 cup (1/2 stick) cold butter, cut into chunks
- 6 eggs
- 1 cup, plus 2 tablespoons, milk, divided
- 1/4 cup, plus 2 tablespoons, granulated sugar, divided
- 1 teaspoon McCormick Cinnamon, Ground
- 1 loaf French bread, cut into 1-inch cubes
- nonstick cooking spray
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon McCormick Pure Lemon Extract
- 2 cups blueberries, divided
- To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
- To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
- In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
- Heat oven to 350° F.
- Remove casserole from refrigerator. Let stand 10-15 minutes.
- Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.