Cool down this summer with these simple and refreshing 4 Ingredient Blueberry Yogurt Popsicles! They’re a little sweet and a little tart, creamy, and absolutely delicious. Both kids and adults will love them!
Thank you to the U.S. Highbush Blueberry Council for sponsoring this post! As always, all blueberry-loving opinions are 100% my own.
In the middle of summer, it gets pretty hot and humid in South Florida. I’m not a huge fan of extreme heat and on most days, I tend to go from my air conditioned home to my air conditioned car to my air conditioned job!
But then there are the days when it’s unavoidable spending long hours outdoors in the sun. On hot days like that, there are few things more tempting than a refreshing, ice-cold drink or frozen treat. Some of my favorites are my Healthy Peach Frozen Yogurt, Watermelon Agua Fresca and Blueberry Granita with Coconut Whipped Cream.
And now I'm so excited to share my 4 Ingredient Blueberry Yogurt Popsicles with you. They’re a little sweet and a little tart, creamy, and absolutely delicious. They're the perfect tasty treats to cool down with!
Why You'll Love These Popsicles
- You only need 4 ingredients to make them- so easy!
- They're made with nutritious, wholesome ingredients
- They're perfect to cool down with in the summer
- They're great for kids and adults
The stars of these blueberry yogurt popsicles are the beautiful blueberries. Their anthocyanin content gives them a lovely blue color that infuses the popsicles with a beautiful pattern.
You can use either fresh or frozen blueberries in these popsicles. Frozen blueberries actually contain the same vitamins and minerals as fresh blueberries because they’re quick-frozen at the peak of ripeness.
At only 80 calories per cup, blueberries are an excellent source of vitamin C and a good source of fiber too, which helps keep you feeling full and satisfied.
How Long Do Blueberries Last?
Blueberries can be left out at room temperature if you're going to eat them that day. Otherwise, store them in the refrigerator.
Fresh blueberries typically last about 10-14 days in the fridge. To help preserve them as long as possible, don't wash the berries until you're ready to eat them. Moisture promotes bacterial growth so try to keep them as dry as possible.
Blueberries can also be frozen for longer storage. Frozen blueberries will last about 6 months.
- Blueberries- you can use fresh or frozen blueberries
- Vanilla yogurt- I like to use vanilla Greek yogurt. Choose whole milk yogurt or 2% yogurt rather than 0% fat. The fat content makes the popsicles creamy and helps prevent them from getting too icy.
- Milk- I add just a few tablespoons of milk to thin the mixture out so that it's easy to pour into the popsicle molds. Any type of milk will work.
- Honey- you can substitute agave nectar or maple syrup depending on your preference.
How to Make Blueberry Yogurt Popsicles
Step 1- Simmer the blueberries in a saucepan with the honey for a few minutes until they start to burst and release their juices. Mash them with a fork to break them up. Cool completely.
Step 2- Mix the yogurt and milk together in a bowl.
Step 3- Gently stir the blueberry mixture into the yogurt. If you want the popsicles to have a lovely swirly pattern, don't over-stir the mixture. If you get too enthusiastic, the popsicles will turn purple (but if that happens, don’t worry- they’ll still taste great).
Step 4- Pour the mixture into popsicle molds. I find that the easiest way to do this is by pouring it in from a measuring cup. Freeze the popsicles at least 3-4 hours or overnight.
To unmold the popsicles, run the mold under warm water for 20-30 seconds. Alternatively, you can fill a pan or large container with warm water and dip the popsicle mold in for 20-30 seconds. Then, hold the popsicle stick and gently pull upwards to remove the popsicle.
So sit back, relax, put your feet up, and enjoy one of these refreshing popsicles. Creamy and sweet with a delightful tanginess- summer never tasted better!
It takes at least 3-4 hours for these popsicles to freeze so I generally freeze them overnight.
First, loosen the popsicles. You can do this by running the mold under warm water for 20-30 seconds. Alternatively, you can fill a pan or large container with warm water and dip the popsicle mold in for 20-30 seconds. Then, hold the popsicle stick and gently pull upwards to remove the popsicle.
These homemade popsicles are best when eaten within 1-2 weeks. The best way to store them is in a resealable freezer bag or an airtight plastic container (separated by wax paper, parchment paper or plastic wrap).
I use this popsicle mold to make these popsicles. However, if you don't have a mold, you can use ice cube trays, small paper cups or a muffin tin lined with foil cupcake wrappers. Pour the popsicle mixture into the mold, cover with aluminum foil and stick a popsicle stick through the foil into the center of each mold. The foil will help hold the sticks in place.
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4 Ingredient Blueberry Yogurt Popsicles
- 1 ½ cups fresh or frozen blueberries
- 1 ½ tablespoons honey
- 2 ½ cups vanilla yogurt (Greek or regular), whole milk or 2% fat
- 3-4 tablespoons milk
- Heat the blueberries and honey together in a small saucepan over medium heat. Simmer several minutes until the blueberries start to burst and release their juices. Mash them a little with a fork leaving some berries whole. Remove from heat and cool.
- Whisk the yogurt and milk together in a bowl. Use just enough milk to thin the yogurt out to a pourable consistency.
- Gently fold the cooled blueberry mixture into the yogurt. To retain a swirly pattern, do not mix it too much (otherwise it will turn purple).
- Spoon the mixture into popsicle molds. Place popsicle sticks into the molds, cover, and freeze for at least 3-4 hours or overnight until solid.
- To unmold, hold the popsicle molds under warm water for 20-30 seconds and then pull the popsicles out.
Forgot to leave feedback the first time I made these! So I think it’s appropriate to leave one now; especially since this will be my third time now making them. We love these! First and second time I used fresh blueberries. This time I’m going to try it with frozen. Both of the previous times I used whole milk for the thinning part. They’ve always turned out wonderful.
Dr. Sonali Ruder says
Hi Alex, thanks for leaving a review! I'm so happy you enjoyed the recipe! I've used fresh and frozen blueberries and they both work great in this dish 🙂
YUMMY! We love blueberries and I do have the molds. Just the right treat for this hot summer.
Dr. Sonali Ruder says
Yes, they’re the perfect summer treat! I hope you enjoy them 🙂
My new favorite summer treat! So easy to make and literally SO delicious!
Dr. Sonali Ruder says
I'm so happy you like them! They're always a hit in my house! Thanks for stopping by 🙂
Do I use 2 and 1/2 cups of yogurt with just a little milk?
Dr. Sonali Ruder says
Yes! Use 2 and 1/2 cups of yogurt and just enough milk to thin the yogurt out to a pourable consistency. It should be about 4-6 tablespoons of milk.
Thank you for clarifying I am going to try this. Picked up blueberries yesterday at the grocery store.
Teresa Moore says
I could use a carton of blueberries in a week in my muffins, pancakes and just by themselves for a snack.
I love them plain but my favorite is blueberry cheesecake
Laura B. says
I like them in my pancakes and just eating as is.
kelly tupick says
I would use them for the week for snacking and for my fruit salads.