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
Blueberry Muffin Mini Trifles with Lemon Curd
Trifles can be made up to six hours in advance.
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
- 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.
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