Mini Muffin Lemon Blueberry Trifles (Edit recipe)

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A fun and easy interactive treat for any gathering. These can be assembled ahead of time or prep all the elements and let your guests build their own! I’ve used my SUN-KISSED LEMON CURD and vanilla yogurt, but the possibilities are endless. Layer crumbled muffins, yogurt and lemon curd…add a spoon and you’re all set! I’ve used the following brands in these cute muffins, shop via the FoodSocial Market with discount: backporchpaleo – thank you for your support!

Maizly corn milk
Lark Ellen Farm granola
am.NICCOLI vanilla salt
Otto’s Naturals baking powder
Lehi Mills Flour

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PREP TIME

20 minutes to 30 minutes

COOK TIME

16 minutes to 18 minutes

INGREDIENTS

18

Serves: 12-14

Ingredients

6 Tbsp Cornmilk - Maizly
1.5 tsp Lemon Juice
1 whole Egg, room temperature
1.5 Tbsp Butter, Salted, melted, slightly cooled
3 - 4 pinch Lemon Essential Oil (Food-Grade), 3-4 drops, optional
1 whole Lemon Zest, zest of small lemon
1 cup Unbleached Bread Flour - 5 lbs - Lehi Mills, or all purpose flour of choice, can sub Primal Palate g/f flour 1:1
.25 cup Granulated White Sugar
.5 tsp Grain-Free Baking Powder - Otto's Naturals
.125 tsp Baking Soda
.125 tsp Vanilla Baking SALT - am.Niccoli
.75 cup Freeze-Dried Wild Blueberries - CITREVE
1 cup Lemon Blueberry Sprouted Granola (Grain-Free) - Lark Ellen Farm, crumbled, chopped into small pieces
1 - 2 Tbsp Granulated White Sugar, optional
2.5 - 3 cups Vanilla Yogurt, can sub pudding or custard of choice
1.25 cups Sun-kissed Lemon Curd (paleo) (click for recipe)

optional garnish

2 - 3 Tbsp Freeze-Dried Wild Blueberries - CITREVE, to sprinkle or crush on top

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat your oven to 385° and prep mini muffin tin by lining with liners, you should get 18-24 mini muffins, set aside.
Make buttermilk by adding the lemon juice to the Maizly in a measuring cup and stir. Allow it to set for about 5-10 minutes. Add egg, butter, lemon essential oil (if using) and lemon zest. Whisk well to combine, set aside while you prepare the dry ingredients.
In a medium sized mixing bowl add the flour, sugar, baking powder, baking soda and salt. Whisk to incorporate then add the blueberries and fluff again to fully coat them with the dry mixture.
Pour the wet mixture into the dry and stir to combine, mixing from the bottom of the bowl folding over to fully incorporate the ingredients.
Place about 1 tsp of the crumbled granola in the bottom of each muffin liner, then spoon muffin batter on top of the granola, filling to just above the edge of the muffin tin. Sprinkle the rest of the crumbled granola over the top of each muffin. Sprinkle the tops with sugar, if using.
Bake for 16-18 minutes or until the tops are slightly golden and the tops spring back when lightly touched.
Remove from the oven and allow to cool in the muffin tin for about 3-4 minutes then move muffins to a cooling rack to fully cool.
To assemble your first trifle, tear 1-2 mini muffins into bit sized pieces. Add about a third of the muffin crumbles to the bottom of a 5 oz container, then add 1-2 tbsp yogurt followed by 1-2 tsp lemon curd–then repeat to fill the container, finishing with a couple muffin crumbles for the top. Garnish with a few freeze dried blueberries, crushing a few for a fun purple dust. Repeat the process with the rest of the ingredients, you should be about 12-14 mini trifles.

Notes

TIP:You could make 24 smaller muffins or 18 muffins with a more domed top, totally your call on that.
You can sub the yogurt for vanilla custard or pudding and even sub in your favorite jam for the lemon curd. Lots of possibilities here, be creative and have fun!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	190
Fat:	7 g
Carbohydrates:	29 g
Protein:	4 g
Cholesterol:	9 g
Sodium:	96 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.