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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. (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.
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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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…;)
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!!
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!
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!
Where to get Lemon Curd or how to make it?
You can find lemon curd at regular grocery stores, usually find by the jams and jellies!
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!!
These look so, so delicious! I love the idea!
thanks Tori! something about blueberry and lemon together that i love so much.
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!
of course, Elizabeth! so fun that we’ve stayed in touch via FB and the blog. all the love, xo.
Terrific idea! I always have a few stragglers too. :)
always! which is why i turn cookies into milkshakes often too. :)
I absolutely LOVE this idea! Those muffins are our go-to for camping breakfasts :) xx
Yay! They are so convenient, and I love that they aren’t too sweet. Particularly good with the lemon curd. xo