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+ servings
blueberry yogurt in four jars with lids, stacked

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 118kcal


  • 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.


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.


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