French Toast Muffins with Blueberry Sauce

Preheat oven to 350 F.

Lightly beat eggs in a large bowl. Add milk, honey, vanilla, half of the cinnamon and the salt and mix together. Add the bread cubes and stir until bread becomes moist. Let bread sit for 5 minutes.

Spray a 12-count standard size muffin tin with non-stick spray. Divide bread mixture into the muffin cups. Bake until muffins start to turn golden and egg has set (approximately 20-25 minutes).

While the muffins are baking, prepare the blueberry sauce in a small saucepan over medium-high heat. Stir together blueberries, maple syrup, remaining half of the cinnamon and orange zest. Bring to a boil, reduce heat to medium-low and let it simmer for 5 minutes. Add cornstarch and continue to simmer for about 1 minute more, until sauce is slightly thickened. Remove from heat.

Top warm French toast muffins with blueberry sauce and serve right away. Extra blueberry sauce can be stored in an airtight container in the refrigerator.