Easy Blueberry Yogurt (to Share with the Kids)

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.

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 and my Apple Yogurt.)

Ingredients You Need

To make this easy blueberry 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 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.

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.

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.)

Step 3. Divide the yogurt into jars or containers.

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

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.

• 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