Heartbeet Kitchen
Blueberry Muffin Mini Trifles with Lemon Curd & Yogurt
March 29, 2017 in Breakfast · Gluten-Free · Recipe Box · Sweets · 9 Comments

Blueberry Muffin Mini Trifles with Lemon Curd & Yogurt {3 ingredient recipe!}Blueberry Muffin Mini Trifles with Yogurt & Lemon Curd

This recipe is in collaboration with Udi’s Gluten-Free, a year long partner of Heartbeet Kitchen. 

I’ve never understood what differentiates a muffin from a cupcake. In my mind, a muffin is lightly denser, but other than you’re holding something soft, sweet, and cake-like in your hands, regardless of  name. Here’s what technical definitions suggest:

Cupcake: a small cake baked in a cup-shaped container and typically iced.
Muffin: a small domed cake or quick bread made from batter or dough.

Apparently it all comes down to icing/frosting, and shape. To which I say some of my muffins have icing, and sometimes my cupcakes turn out domed. ☺️

Living as a house of two, it seems there are always one or two stragglers left behind from a batch of anything I make. And kind of like root to stem cooking, I like to find creative ways of repurposing baked goods (see: PB Compost Cookies) rather than tossing. Of course you could freeze, but admittedly, a lot of things I put in the icebox are forgotten.

So instead, we’re tearing and layering…. making these Blueberry Muffin Mini Trifles with creamy greek yogurt and tart lemon curd. I’m a big fan of contrasting textures in the food I eat, and believe that either salt or tang is the perfect way to elevate something sweet.

Mini Blueberry Muffin Trifles with Lemon Curd & Yogurt {3 ingredient recipe!}Blueberry Muffin Trifle with Lemon Curd {using udi's gluten-free muffins}

And secret’s out. I’m not ashamed to say this recipe is comprised of 3 things you can buy in the store, then assemble on the fly. Udi’s Gluten-Free Blueberry Muffins, a jar of lemon curd, and greek yogurt.

Because I’m a real person too….
Who doesn’t always make things from scratch.

Who sometimes thinks about how much it would cost her in groceries and time, to make something like lemon curd – and decides a $7 jar of it is money well spent.

Who sometimes just wants something quick, yet tastes like it came from a fancy bakery.

Blueberry Muffin Mini Trifles with Yogurt & Lemon CurdBlueberry Muffin Mini Trifles with Yogurt & Lemon Curd (breakfast trifle, brunch trifle)Blueberry Muffin Mini Trifles with Yogurt & Lemon Curd (breakfast trifle, brunch trifle)

I see these minis gracing a spring or summer brunch, and have to believe that lemon poppyseed muffins + raspberry curd would also be a fantastic combination. Save one set of wine glasses for mimosas, and short ones for the trifles. (Ikea sells these for $1.50 each!) You can make them several hours in advance, as the shreds of muffin are actually softened by the yogurt, similar to what happens in tiramisu. Enjoy, friends. xo

Blueberry Muffin Mini Trifles with Lemon Curd

Author:
Preparation 5 mins 2017-05-28T00:05:00+00:00 Cook Time 5 mins 2017-05-28T00:05:00+00:00
Serves 2-4     adjust servings

Trifles can be made up to six hours in advance.

Ingredients

For each trifle

  • 3/4 cup plain or vanilla greek yogurt
  • 1/4 cup lemon curd
  • 1/2 of an Udi's Gluten-Free Blueberry Muffin, torn into small pieces

Instructions

  1. For each trifle, place a ¼ cup layer of greek yogurt on the bottom of the glass. Spoon a tablespoon of lemon curd atop that, then a few small pieces of muffin. Repeat until glass is a little over half full. Store in refrigerator if not eating immediately.

Blueberry Muffin Breakfast Trifles {what to do with leftover muffins}*This post contains amazon affiliate links that I may make a small commission from if you decide to purchase.

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9 thoughts on “Blueberry Muffin Mini Trifles with Lemon Curd & Yogurt

  1. Elizabeth Margarit

    Yum!! Thanks for always posting such inventive gluten-free recipes!! I have a jar of lemon curd in the fridge that I need to use and this sounds like a perfect Saturday breakfast!

    Reply

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