Blueberry Muffin Yogurt Parfaits with Lemon Curd

By Amanda Paa – Updated April 17, 2023
5 from 3 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Blueberry Muffin Mini Trifles with Yogurt & Lemon Curd

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. (Similar flavor profile to blueberry muffin overnight oats!) 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 Curd
Blueberry 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

Save This Recipe Form

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

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

Blueberry Muffin Yogurt Parfaits with Lemon Curd

5 from 3 votes
Prep Time :10 minutes
Yield: 2 servings
Author: Amanda Paa



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


  • 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.

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.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

March 29, 2017


Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Gigi

    5 stars
    I was searching for something featuring blueberries as it’s star and decided to make your berry cake for these after reading the comments- absolutely the most amazing thing ever! I made my own lemon curd with agave, used Culina plain yogurt, then made your cake (just left the apple part out but did toss the blueberries with some tapioca, as I read doing so prevents too many from sinking to the bottom). I cubed the cake, layered, and am madly in love! This one is a keeper for life!! Udi’s muffins? Never heard of them…;)

  2. Christina

    5 stars
    No Udis in sight and I’d love to make these for breakfast this week. I’ve scoured the internet for a gluten-free, dairy-free, refined-sugar free cakey blueberry muffin recipe to make instead but can’t win.💔
    Do you happen to have a recipe I could use? Any other ideas for layering perhaps? I too adore anything combining lemon and blueberry!!

    • Amanda Paa

      Hello! I have this Gluten-Free Berry Cake is gf and df, and refined sugar free. It would be perfect for layering in this recipe!

      • Christina

        5 stars
        Yum! If I wanted to keep this to only blueberries, similar to your original blueberry muffin parfaits here, could I simply omit the apples and follow the recipe after that initial step as written? Thank you so much!

  3. Phyllis

    Where to get Lemon Curd or how to make it?

    • amandapaa

      You can find lemon curd at regular grocery stores, usually find by the jams and jellies!

  4. Lisa

    What an awesome way to use the muffins!! I LOVE it so, so much. That pop of color from the lemon curd is gorgeous, too!!

  5. Tori//

    These look so, so delicious! I love the idea!

    • amandapaa

      thanks Tori! something about blueberry and lemon together that i love so much.

  6. 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!

    • amandapaa

      of course, Elizabeth! so fun that we’ve stayed in touch via FB and the blog. all the love, xo.

  7. Kate Wood

    Terrific idea! I always have a few stragglers too. :)

    • amandapaa

      always! which is why i turn cookies into milkshakes often too. :)

  8. Karlie

    I absolutely LOVE this idea! Those muffins are our go-to for camping breakfasts :) xx

    • amandapaa

      Yay! They are so convenient, and I love that they aren’t too sweet. Particularly good with the lemon curd. xo