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:
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.
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.
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
- For each trifle:
- ¾ cup plain or vanilla greek yogurt
- ¼ cup lemon curd
- ½ of an Udi's Gluten-Free Blueberry Muffin, torn into small pieces
- 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.
*This post contains amazon affiliate links that I may make a small commission from if you decide to purchase.