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    Home » Breakfast » Overnight Lemon Muffin Breakfast Trifles

    LAST UPDATED: August 11, 2018 • FIRST PUBLISHED: July 2, 2017 By Toni Dash 34 Comments

    Overnight Lemon Muffin Breakfast Trifles

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This fun, fresh recipe used purchased lemon muffins in a whole new way: Overnight Lemon Muffin Breakfast Trifles! Cubed muffins are layered with yogurt, fresh berries and topped with some crunchy granola for a satisfying gluten-free breakfast, snack or lighter dessert!Overnight Lemon Muffin Breakfast Trifles

    This post is sponsored as part of Boulder Locavore’s ongoing partnership with Udi’s Gluten Free. All opinions are my own.

    Summer is a funny time for breakfast in my house. The tried-and-true choices during the busy school year go out the window. Everyone gets up at different times. No one wants to cook anything for breakfast. We need light and filling options to fuel our busy summer days.

    Overnight Lemon Muffin Breakfast Trifles with bowls of fresh raspberries and blueberries

    Overnight Lemon Muffin Breakfast Trifles are our current go to favorite and I think you’ll love them too! AND you can make them the night before so no pressure to get up early to get breakfast on the table.

    gluten-free Lemon Muffins on a blue ruffled ceramic White bowls of fresh blueberries, raspberries and blackberries for gluten-free Overnight Lemon Muffin Breakfast Trifles

    We love Udi’s Lemon Muffins for the light bright flavor. I had the idea to cut them into cubes and mix them with summery berry yogurt, some perfectly ripened strawberries and blueberries and topped with a bit of crunchy Udi’s granola. The star of my summer breakfast table was born!

    Glass jars of gluten-free Overnight Lemon Muffin Breakfast Trifles with fresh raspberries, blueberries

    When I first made these, it did not dawn on me that they are perfectly color coordinated for July 4th too! If you have a busy holiday planned or out of town guests, Overnight Lemon Muffin Breakfast Trifles are a perfect solution. They can be made the night before so take no time in the morning to get them ready. If guests are on different schedules, they can grab one from the fridge when they want one, OR grab one to go. They make a wonderful snack or healthier dessert too. Overnight Red, White and Blue Berry French Toast Breakfast Casserole is another option perfect for a crowd.

    Overnight Lemon Muffin Breakfast Trifles with gluten-free lemon muffins, fresh berries and strawberry yogurt

    I love the combination of strawberry and lemon which is why I added strawberry yogurt. You can change these up to include your favorite yogurt flavor or other types of berries or fruit. The flexibility keeps things interesting and a good solution for everyone’s preferences. On the Go Granola-Yogurt-Fruit Breakfast Parfaits are another family favorite!
    Jars of freshly prepared Overnight Lemon Muffin Breakfast Trifles with bowls of fresh raspberries, blueberries

    My favorite jars to make these Overnight Lemon Muffin Breafkast Trifles in are Weck .5 liter mold jars.  I love the shape and the sealing is great with a rubber gasket and glass lid. They are so pretty to serve guests!

    How to make Overnight Lemon Muffin Breakfast Trifles:

    Overnight Lemon Muffin Breakfast Trifles

    Overnight Lemon Muffin Breakfast Trifles

    This easy layered recipe makes a perfect, unexpected breakfast especially when serving guests.  Layered cubes of Udi's Gluten Free Lemon Muffins, strawberry yogurt, fresh berries topped with gluten-free granola are a great mix of flavor and substance to fuel the day.
    Ingredients listed per breakfast trifles.  Multiple ingredients for the number of servings required.
    5 from 8 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 12 minutes
    Servings: 1 trifle
    Calories: 91kcal
    Author: Toni Dash
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    Ingredients

    • 1 Udi's Gluten Free Lemon Muffin chopped into 3/4-inch cubes, then divided
    • 1 6 ounce container Strawberry Yogurt
    • 1/2 cup fresh Mixed Berries rinsed and patted dry with a paper towel, then divided
    • 1 tablespoon Udi's Gluten Free Vanilla Granola
    • 1 pint Jar

    Instructions

    • Add a small spoonful of yogurt to the bottom of the glass jar.  Add half of the muffin cubes to the jar.
      Chopped gluten-free lemon muffins in a Weck jar with bowls of fresh strawberries, blueberries and blackberries for Overnight Lemon Muffin Breakfast Trifles BoulderLocavore.com
    • Add half of the remaining yogurt and half the berries on top of the muffin cubes.
      Overnight Lemon Muffin Breakfast Trifle layered with gluten-free lemon muffin cubes, fresh raspberries and blueberries in a Weck jar with red and white French Sabre spoon BoulderLocavore.com
    • Add the remaining muffin cubes, the remaining yogurt and berries and top with the granola.  Seal and refrigerate overnight.  Also may be eaten immediately.
      A freshly made Weck jar of Overnight Lemon Muffin Breakfast Trifles with a red and white gingham Sabre spoon BoulderLocavore.com

    Nutrition

    Calories: 91kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 80mg | Fiber: 2g | Sugar: 8g | Vitamin C: 2mg | Iron: 0.4mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    1. Makeba Giles says

      July 06, 2017 at 11:44 am

      I love this! A perfectly light and healthy breakfast options – especially for the summer months! I’ll have to give this a try!

      Reply
    2. Carol Cassara says

      July 06, 2017 at 9:28 am

      Looks divine! I like that you used lemon muffin, it certainly adds more flavor and it’s a great combination with berries. This recipe is a must try!

      Reply
    3. Angela Milnes says

      July 05, 2017 at 10:34 pm

      Omg. It really looks a yummy breakfast and I really want to try this and it makes me hungry right now.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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