Preheat oven to 350 degrees. Grease a 12 cup muffin tin pan.
Whisk together all ingredients down to the bread.
Slice each piece of bread into 9 pieces. (Stack 4 pieces to make it quicker)
Add the bread to the egg mixture and toss carefully. Let sit until most of the liquid is absorbed. Just 5-10 minutes. Add blueberries and stir carefully. Save a few for the tops if you want.
Scoop a heaping 1/3 cup bread and egg mixture into each muffin cup. Careful not to overfill like I did – it’s a mess to clean up! You may have a small amount of liquid left depending on the size of your muffin tin. If so, just discard it. Don’t overfill!
Bake for 30-35 minutes or until brown and firm.
Store extras in the refrigerator.