Blueberry Yogurt

This homemade blueberry yogurt is absoloutely delicous, easy to make and just so much better than regular flavoured yogurt.

Course: Snack

Cuisine: New Zealand

Keyword: blueberry yogurt, blueberry yoghurt

Servings: servings

Calories: 171kcal

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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.

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