Blueberry Yogurt

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This blueberry yogurt is absolutely delicious, once you've had it you won't go back to regular flavoured yogurt!

Blueberry yogurt in small glass jars on a bench top scattered with white and purple flowers.

Why This Recipe Works

  • A delicious source of protein and calcium
  • Yummy enough to be a true dessert but also perfect as a snack or breakfast.
  • Refined sugar-free

Ingredients you will need

To make my blueberry yogurt you will need:

  • blueberries 
  • maple syrup
  • cinnamon
  • orange
  • unsweetened whole-milk yogurt or plain Greek yogurt.
Frozen blueberries, orange, cinnamon, maple syrup and yogurt laid out on a bench top.

Ingredients Notes & Substitutions

  • Blueberries: I typically use frozen blueberries unless it is blueberry season, you can use fresh or frozen.
  • Maple syrup: This can be substituted for your favourite sweetener or left out if your palate finds the blueberries sweet enough without it.
  • Cinnamon: This intensifies the flavor of the blueberries.
  • Orange: citrus adds brightness to the flavour. This can be substituted for lemon, but I would halve the amount of lemon juice used as it is not as sweet as orange juice.
  • Yogurt: here is more information on yogurt for babies and young children

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used frozen blueberries, cinnamon, and maple syrup from their range in this recipe.

Step-by-step instructions

Below are illustrated step-by-step instructions to make my blueberry yogurt recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Use a peeler to peel a long strip of orange zest from your orange. Then squeeze the orange juice from your orange.

Blueberries and cinnamon in a pot with a strip of orange peel.

Step one: Place the blueberries, maple syrup orange juice and juice zest in a saucepan. Simmer over medium heat until the blueberries are soft and saucy (This usually takes 3-5 minutes).

A citrus squeezer being held above a pot of blueberries.

Step two: Gently mash the blueberries, then allow the blueberry compote to cool.

A saucepan of blueberry compote with a potato masher resting in it.

Step three: Portion the yogurt into 4 bowls, or 4 small airtight containers.

Four small glass jars half filled with yogurt.

Step four: Spoon the blueberry sauce on top of the yogurt, and gently swirl them together, this helps blend the flavours. Enjoy straight away or store in the fridge for up to

Four small glass jars filled with blueberry sauce.

Enjoy!


Four glass jars with white lids, filled with layers of blueberries and yogurt on a bench top.

Top Tips

Here is how you can make and store homemade blueberry yogurt perfectly every time!

  • Store your blueberry yogurt in clean airtight containers for up to 4 days in the refrigerator.
  • This recipe was designed for my older children, if you have a very young baby just starting their solids journey try stirring my blueberry puree through yogurt, it has no added sugar and a smoother texture.
  • For a dairy-free option substitute the whole milk yogurt with your favourite plain plant-based yogurt.
  • I urge you to try the blueberry yogurt with both the orange and cinnamon, these 2 ingredients really do intensify and brighten the flavour of the blueberries making the yogurt even more delicious.
A glas jar of swirled blueberries and yogurt with a long handled bamboo spoon.
Four bowls of blueberry yogurt on a marble bench top with colourful spoons.
Blueberry yogurt in small glass jars on a bench top scattered with white and purple flowers.

If you made my blueberry yogurt or any other recipes on the blog please :

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Four glass jars with white lids, filled with layers of blueberries and yogurt on a bench top.

Blueberry Yogurt

This homemade blueberry yogurt is absoloutely delicous, easy to make and just so much better than regular flavoured yogurt.
Print Pin Rate
Course: Snack
Cuisine: New Zealand
Keyword: blueberry yogurt, blueberry yoghurt
Servings: 4 servings
Calories: 171kcal

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Ingredients

  • 300 g blueberries 2 cups
  • 2 Tablespoon maple syrup 30 ml
  • ½ teaspoon cinnamon
  • 1 orange (you will use the juice and zest) ¼ cup juice, 60 millilitres
  • 560 grams full fat plain yogurt 2 cups

Instructions

  • Use a peeler to peel a long strip of orange zest from your orange. Then squeeze the orange juice from your orange.
  • Place the blueberries, maple syrup orange juice and juice zest in a saucepan,
  • Simmer over medium heat until the blueberries are soft and saucy (This usually takes 3-5 minutes).
  • Gently mash the blueberries, then allow the blueberry compote to cool.
  • Portion the yogurt into 4 bowls, or 4 small airtight containers.
  • Top the yogurt with the blueberry compote, and getnly swirl them together
  • Enjoy straight away or store in the fridge for up to four days.

Notes

  • Store your blueberry yogurt in clean airtight containers for up to 4 days in the refrigerator.
  • This recipe was designed for my older children, if you have a very young baby just starting their solids journey try stirring my blueberry puree through yogurt, it has no added sugar and a smoother texture.
  • For a dairy-free option substitute the whole milk yogurt with your favourite plain plant-based yogurt.
  • I urge you to try the blueberry yogurt with both the orange and cinnamon, these 2 ingredients really do intensify and brighten the flavour of the blueberries making the yogurt even more delicious.
  • Blueberries: I typically use frozen blueberries unless it is blueberry season, you can use fresh or frozen.
  • Maple syrup: This can be substituted for your favourite sweetener or left out if your palate finds the blueberries sweet enough without it.
  • Cinnamon: This intensifies the flavor of the blueberries.
  • Orange: citrus adds brightness to the flavour. This can be substituted for lemon, but I would halve the amount of lemon juice used as it is not as sweet as orange juice

Nutrition

Serving: 1serve | Calories: 171kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 66mg | Potassium: 358mg | Fiber: 3g | Sugar: 23g | Vitamin A: 254IU | Vitamin C: 25mg | Calcium: 200mg | Iron: 0.3mg

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