Learn how to make the most flavorful Blueberry Yogurt with 3 simple ingredients. It’s low sugar, high protein, and so yummy.

Blueberry sauce on top of yogurt in three jars.

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.

This is a delicious baby yogurt, an easy toddler snack, and a favorite for adults, too. Plus, you can prep it ahead and serve it through the week.

(You may also like my homemade Yogurt Pouches, Strawberry Yogurt, One-Year-Old Birthday Cake, and my Apple Yogurt.)

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Ingredients You Need

To make this easy blueberry yogurt recipe, you’ll need the following ingredients:

ingredients in blueberry yogurt on counter.
  • 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 plain Greek yogurt or a dairy-free one would work, too.

Step-by-Step Instructions

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.

how to make blueberry yogurt, step 1.

Step 1. 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.

how to make blueberry yogurt, step 2.

Step 2. 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. (This is similar to the method for making my Blueberry Sauce.)

how to make blueberry yogurt, step 3.

Step 3. Divide the yogurt into jars or containers.

how to make blueberry yogurt, step 4.

Step 4. Top with the blueberries. Stir (or wait and let the kids stir their own), cover, and store in the fridge.

Frequently Asked Questions

Can babies have blueberry yogurt?

Sure, this recipe is a great option for babies. You may want to avoid the added sweetener (and definitely avoid honey for babies). Store bought blueberry yogurt usually is sweetened with cane sugar, so plain yogurt is often recommended as a better option.

Can I make this dairy-free?

Sure just use your favorite dairy-free yogurt.

What’s the difference between regular and wild blueberries?

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.

Blueberry yogurt in three jars from above

How to Store

Store blueberry yogurt in airtight storage containers in the fridge for up to 5 days. The ones shown here are from WeeSprout. You can also freeze the mixture into popsicles by filling popsicle molds and popping them into the freezer.

Best Tips for Success

  • I prefer the flavor of wild blueberries for this, which are sold frozen, but you can also use regular blueberries.
  • Mash regular blueberries as they cook with the back of a spoon or a potato masher to help release the juices.
  • Blend the cooked berries to give the yogurt a more creamy texture, if you’d like.
  • Omit the honey or maple syrup if desired. Avoid honey for babies for kids under age 12 months.
  • Add a touch of lemon juice to intensify the flavor if you’d like.
  • Start with plain yogurt for babies and toddlers so you can add all the flavor from the berries yourself.
  • Learn more about cheese for baby for other dairy options.
  • If you have more blueberries, try Blueberry Popsicles, Blueberry Puree, Blueberry Sauce, and Blueberry Crisp.

I’d love to hear your feedback on this post, so please rate it and comment below.

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fruit on the bottom blueberry yogurt in small jars.

Favorite Blueberry Yogurt

Learn how to make the most flavorful Blueberry Yogurt with 3 simple ingredients. It's low sugar, high protein, and so yummy. This is a delicious breakfast option, an easy toddler or baby snack, and delish for the whole family.
5 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 118kcal
Servings 4

Ingredients

  • 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)
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Instructions

  • 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.

Notes

Store in airtight storage containers in the fridge for up to 5 days.
I prefer the flavor of wild blueberries for this, but both types will work.
Mash regular blueberries with the back of a spoon or a potato masher to help release the juices as they cook.
Omit the honey or maple syrup if desired. Avoid honey for kids under age 12 months.

Nutrition

Calories: 118kcal, Carbohydrates: 24g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 29mg, Potassium: 188mg, Fiber: 2g, Sugar: 20g, Vitamin A: 132IU, Vitamin C: 15mg, Calcium: 81mg, Iron: 0.3mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    My five year old and I made these to replace her beloved Chobani yogurts (love that these offer less sugar and less waste) and they are a HIT! I can’t keep them stocked. I added a bit of lemon zest to the blueberries and highly recommend. I can’t wait to try this method with other berries and frozen fruit.

  2. 5 stars
    Do you have any thoughts on freezing leftover cooked blueberries? For example, for making a double batch… 🙂