Favorite Blueberry Popsicles

Pack fruits and veggies into your next batch of freezer pops with these super simple and delicious Blueberry Popsicles. That’s right—they even have a dose of spinach inside for extra nutrition for the kids!

Blueberry Popsicles

Whenever the weather warms up, and we’re spending more and more time outside, I try to keep our freezer stocked with nourishing and yummy freezer popsicles. This recipe is a simple one, but it’s a nice combination of produce, protein, a little fat, and refreshing flavor.

I usually don’t make a habit out of hiding vegetables in our food—I want the kids to know what’s in their food so they can know they like it when they see it again—so I often have my kids help me make this recipe so they can see what goes inside. It’s a wonderful way to serve greens to kids in a format they’ll like!

Making homemade frozen yogurt pops without an ice cream maker is super simple when you use a blender, fresh fruit, and popsicle molds. Simply get them out of the freezer and they’re ready to serve. So easy!

Ingredients You Need

To make this recipe you’ll need to have the following ingredients on hand.

• Plain yogurt: You can use Greek or regular yogurt with whole milk if possible. Greek yogurt makes the popsicles a little creamier, but both work.
• Blueberries: You can use fresh or frozen blueberries. I prefer wild blueberries here since they have a brighter color and more intense flavor.
• Baby spinach: I like to add a little spinach to the mix, so you can use fresh or frozen spinach. You can also use a little kale or skip this entirely.
• Honey or maple syrup: This is optional to taste according to how sweet you prefer the mixture to be.

TIP: You can use fresh or frozen blueberries in this recipe. You can use a dairy-free yogurt if preferred.

Step-by-Step Instructions

Here’s a look at the process involved in making this popsicle recipe so you know what to expect. Scroll down to the end of this post for the full amounts and timing.

Here’s a look at how to make this simple toddler dessert or snack.

1. Gather your ingredients and add to a blender.
2. Blend well.
3. Pour into a reusable popsicle mold or into small paper cups with popsicle sticks.
4. Freeze for 4-6 hours or overnight.
5. Enjoy!

Quick Tip for Storing Greens

For smoothies and recipes like these freezer pops, I keep a gallon-size freezer bag stocked with baby spinach and/or baby kale in the freezer. I wash and dry the greens first, then seal the bag and freeze. Once frozen you can crush them lightly so they’re easy to scoop out with a measuring cup.

This avoids any worry that the greens you buy will go bad AND it knocks down the “green” flavor so they’re less detectable when blended into smoothies and freezer pops. Win, win!

Best Molds for Homemade Freezer Pops

We love all the molds from Tovolo, including these ROCKET POP MOLDS. If you run them under hot water for a minute or two, they always come out of the molds easily.

How to Store

Once frozen, transfer the popsicles to a freezer bag and seal. Keep frozen for up to 6 months. Run the mold under warm water to help loosen the popsicle as needed.

Best Tips for Success

• Use really good-tasting fruit. The better the fruit tastes, the less added sweetener you’ll need and the better the final result.
• Try to use yogurt with a little fat in it. For little kids, fat is essential for brain development, and it can also keep them nourished longer—especially when they are running around outside in warm weather.
• Since the sweetness of fruit can vary so widely, be sure to taste the blended mixture before you freeze it. This is the only way to ensure you’ll like the taste of the frozen pops.
• Use nondairy yogurt if needed to make these dairy-free.
• Use blackberries, raspberries, strawberries, or a mix if desired. (Just consider the color with the lighter colored fruit—the color of the spinach might come through!)
• Trade in baby kale for the spinach.

I’d love to hear if you make the recipe, so please comment below with feedback!

• Combine all ingredients in the bowl of a blender and grind until very well combined, about 20-30 seconds, stopping to scrape down the sides of the bowl as necessary. Taste and adjust sweetness if needed.

• Divide mixture among reusable freezer-pop molds. (Or, place four 3-ounce plastic cups onto a plate or a small baking dish and divide the yogurt mixture evenly among them. Place a popsicle stick into the center and place onto a plate or small baking dish to freeze.)

• Freeze for 4-6 hours before serving.

• Run the mold under warm water to help loosen as needed.

• You can use baby kale in this recipe if you prefer instead of spinach.
• Use really good-tasting fruit. The better the fruit tastes, the less added sweetener you’ll need and the better the final result.
• Try to use yogurt with a little fat in it. For little kids, fat is essential for brain development and it can also help nourish them longer—especially when they are running around outside in warm weather.
• Taste the mixture before you freeze it. Since the sweetness of fruit can vary so widely, be sure to taste the blended mixture before you freeze it. This is the only way to ensure you’ll like the taste of the frozen pops.
• Blend the mixture really well. This will ensure there aren’t any undesirable flecks of green!
• Use nondairy yogurt if needed.
• Use blackberries, raspberries, strawberries, or a mix if desired.
• Double the recipe to make more popsicles.

Calories: 80kcal, Carbohydrates: 16g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 19mg, Potassium: 116mg, Fiber: 1g, Sugar: 14g, Vitamin A: 373IU, Vitamin C: 5mg, Calcium: 53mg, Iron: 1mg

This post was first published May 2018.