What do you have for breakfast in the summer? My default breakfast in the warm months usually consists of plain yogurt mixed with jam, topped with granola, with a slice of toast or a delicious muffin on the side. Now that is all well and good for everyday, but what if you want to have something slightly fancier (and sweeter!), but still have all the wonderful benefits of the yogurt cultures and such? Well, if you live in the Boyer house, you make what I am going to dub a Breakfast Trifle!
We girls actually just came up with this positively delicious (and I mean delicious) breakfast option just this past week, but I can tell you, it is probably going to be on a regular rotation in these last few weeks of the Summer heat. So, what’s in this trifle? Some delicious yogurt muffins, homemade blueberry sauce, and wholesome Chobani Plain Greek Yogurt lightly sweetened with raw honey. Let’s get baking, shall we?
Since this dish is made up of three separate components (muffin, sweetened yogurt, and blueberry sauce), we have listed below the recipe for each one.
First, you will want to bake your muffins. We used the King Arthur Blueberry Muffin recipe, but decided to omit the blueberries since we would have them in the finished trifle. We girls made these trifles the night before we wanted to eat them, so I made the muffins earlier in the day so they would have plenty of time to cool. That is a key factor in the success of this recipe. Make sure your muffins are COMPLETELY cool before assembling your trifles.
Yields 12 muffins
Recipe adapted from King Arthur Flour’s Blueberry Muffins recipe
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup plain yogurt (we used Chobani Plain Greek Yogurt), or sour cream
- coarse white sugar for garnish (optional)
- Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
- Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
- Add the vanilla and sour cream or yogurt, and mix until incorporated.
- Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
- Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
- Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
Yields 1 cup of Yogurt
- 1 cup of Chobani Plain Greek Yogurt
- 1.5 Tablespoons honey
Stir together ingredients well, making sure you achieve a smooth texture with no lumps of honey.
Yields about 1 cup of sauce
- 1 pint of frozen (or fresh) blueberries
- 1/4 cup sugar
- 1-2 tablespoons of lemon juice + 1/4 teaspoon of lemon zest
- 1 tablespoon of Tapioca starch mixed with 1 tablespoon lukewarm water
Place the blueberries in a small saucepan over medium heat. Heat, stirring occasionally, just until the blueberries start releasing liquid, then add the sugar, lemon juice according to taste, and zest. Taste, and add more sugar or lemon juice as desired. Stir together, and continue stirring occasionally until the blueberries are simmering. Add Tapioca starch mixture, stirring rapidly (otherwise the starch will clump), and remove pot from heat. Continue stirring for just a minute more to make sure that the starch is thoroughly and evenly incorporated. Set aside and allow to cool.
Now that you have all your parts assembled, grab your four trifle glasses (or more if you plan on doubling the recipe. The amounts of yogurt and sauce in this recipe make just enough for four trifles), your blueberry sauce, yogurt, and your muffins. Split the muffins into thirds: Muffin top, middle and bottom. We like to use a fork for this part, but you can use a knife if that suits you.
Place the bottom of the muffin in the bottom of your glass. Press down firmly with a spoon or fork to make sure it is securely in place. Next place a dollop of yogurt, the size of a heaping tablespoon, or more if you prefer, on top of the muffin. Spread it so that it evenly covers the muffin. Next add an equal sized dollop of your blueberry sauce and carefully spread it across the top of the yogurt so that you have even layers of yogurt and blueberry sauce.
Repeat this process of muffin, yogurt, sauce once more, and then finish off by placing your muffin top, well, on top!
Doesn’t that look just SO scrumptious? It tastes scrumptious too! Not only is it filling, but it makes for a healthier option if you just can’t get over your breakfast sweet tooth. For more ways to make your other meals of the day a little healthier, you can check out Chobani’s recipe page here.
Do let us know if you try out the recipe, and what you think of it!
Brigid, the Middle Sister and Singer