Learn how to make the most flavorful Blueberry Yogurt with 3 simple ingredients. It’s low sugar, high protein, and so yummy.
My kids love flavored yogurts, and I love how easy it is to make our own versions for less than the cost of store-bought. We make them taste really great by starting with fresh (or frozen) fruit, which is both easy and cost-efficient.
This method for making Blueberry Yogurt is straightforward, works with fresh or frozen blueberries, and can be sweetened to taste. You can let the flavor of the berries stand on their own, or you can add a little honey or maple syrup as you like.
Ingredients You Need
To make this easy yogurt recipe, you’ll need the following ingredients:
- Blueberries: I use frozen wild blueberries throughout this post, but you can use regular or wild, fresh or frozen.
- Orange juice or water: A small amount of liquid helps the berries get cooking quickly.
- Honey or maple syrup: This is optional to taste. Whether you need it may depend on the flavor of your berries.
- Yogurt: I usually make this with plain whole-milk yogurt, but Greek or a dairy-free one would work, too.
Here is an overview of the process of making blueberry yogurt so you know what to expect. Scroll down to the end of the post for the full recipe.
- Place the berries and juice or water into a small pot over medium-low heat. Bring to a simmer and cook. If using regular (rather than wild) blueberries, mash slightly with the back of a spoon or a potato masher.
- When the juices thicken—you should be able to drag a spatula along the bottom of the pot and the juices will seem thicker—turn off the heat and let cool.
- Divide the yogurt into jars or containers.
- Top with the blueberries. Stir (or wait and let the kids stir their own), cover, and store in the fridge.
Frequently Asked Questions
Sure, this recipe is a great option for babies. You may want to avoid the added sweetener (and definitely avoid honey). Store bought blueberry yogurt usually is sweetened with cane sugar, so plain yogurt is often recommended as a better option.
Sure just use your favorite dairy-free yogurt.
Wild blueberries are usually smaller, brighter, and more intensely flavored. (They almost taste like huckleberries.) They do not need to be mashed in this recipe since they break down quickly. Regular berries, whether fresh or frozen, are larger and would benefit from a little mashing in this recipe.
How to Store
Store in airtight storage containers in the fridge for up to 5 days. The ones shown here are from WeeSprout.
Best Tips for Success
- I prefer the flavor of wild blueberries for this, but both types will work.
- Mash regular blueberries as they cook with the back of a spoon or a potato masher to help release the juices.
- Omit the honey or maple syrup if desired. Avoid honey for kids under age 12 months.
- Start with plain yogurt so you can add all the flavor from the berries yourself.
- Learn more about cheese for baby for other dairy options.
I’d love to hear your feedback on this post, so please rate it and comment below.
Favorite Blueberry Yogurt
- 2 cups fresh or frozen blueberries
- ¼ cup orange juice (or water)
- 1 cup whole-milk plain yogurt
- 2 tablespoons honey or maple syrup (optional)
- Place the berries and juice or water into a small saucepan over medium-low heat. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the berries start to release their juices and the juices start to thicken. (If using regular blueberries, as opposed to the smaller wild ones, mash gently with a potato masher to help release the juices.) Toward the end of cooking, when you stir with a spatula, you should be able to drag it through the pan and see the bottom briefly.
- Turn off heat and let cool for 10-15 minutes.
- Divide the yogurt among storage containers.
- Divide the berries on top of the yogurt. Add honey or maple syrup to sweeten, if desired, and stir. Serve cold.