Blueberry Muffin Yogurt Parfaits with Lemon Curd

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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.

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

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Blueberry Muffin Yogurt Parfaits with Lemon Curd

5 from 3 votes

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Prep Time :10 minutes minutes

Yield: 2 servings

Author: Amanda Paa

Ingredients

• 3/4 cup plain or vanilla greek yogurt
• 1/4 cup lemon curd
• Udi’s Gluten Free Blueberry Muffins torn into small pieces

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Instructions 

• For each trifle, place a 1/4 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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