This blueberry frozen yogurt is refreshing, delicious, and satisfying. It’s refined-sugar free and naturally sweetened with maple syrup. This healthy treat is made with only four simple ingredients. No ice cream maker or churning is necessary! Make a batch to have on hand whenever you’re craving something sweet, cold, and creamy.
Making your favorite berry-flavored frozen yogurt at home is almost as easy as grabbing a pint from the store.
The easy-to-follow instructions will show you how to transform a handful of nourishing ingredients into yummy frozen yogurt made almost entirely from scratch.
With the help of store-bought yogurt, there’s no need to churn anything or invest in an ice cream maker.
All you need to do is grab your blueberries, yogurt, vanilla, and maple syrup, and let your high-speed blender and your freezer take over from there.
The method is simple.
First, you’ll blend yogurt with blueberry puree, vanilla, and maple syrup. Then, you’ll freeze the mixture into portioned cups.
Once frozen, you can keep the cups in the freezer until you’re ready to enjoy a perfect scoop of blueberry frozen yogurt.
Plop a couple of cups of frozen blueberry yogurt into your blender and blend into a smooth and thick healthy dessert.
The food processor helps get rid of ice crystals that usually develop in frozen yogurt so that you end up with a serving of rich and silky homemade frozen yogurt every single time.
Serve as is or topped with your favorite froyo toppings!
Why You’ll Love This Blueberry Frozen Yogurt Recipe
- It’s the perfect refined sugar free blueberry frozen dessert.
- This healthy frozen treat is a delicious and guilt-free alternative to high-sugar and high-fat ice cream.
- Blueberries are an excellent source of vitamins, minerals, and antioxidants.
- No fancy equipment is needed. You’ll make soft and creamy frozen yogurt without an ice cream maker.
- It’s easy to customize. You can use this no-churn method as a guide and make any flavor.
- This refreshing treat is perfect for hot summer days.
Ingredients You’ll Need
- Blueberries: This wouldn’t be a blueberry frozen yogurt recipe without blueberries. Typically, frozen blueberries have the most consistent flavor, but if your local fresh blueberries are sweet and juicy, by all means, use them. Wild blueberries are also delicious and perfect for this recipe.
- Yogurt: You can freeze regular yogurt to make homemade froyo. I usually have 3% plain yogurt on hand, so that’s my go-to. For high-protein frozen yogurt, Greek yogurt is a great option.
- Vanilla: A quality pure vanilla extract will make all of the difference in the richness of your frozen yogurt. You can also use fresh vanilla bean paste (about a 2″ to 3″ piece of vanilla bean, depending on how intense you want the flavor to be).
- Maple Syrup: Maple syrup makes the yogurt irresistibly sweet yet is entirely natural and refined-sugar-free. Feel free to use raw honey or date syrup instead.
You will also need:
- High-speed blender or food processor
- 12-cup muffin pan
How To Make Blueberry Frozen Yogurt
- Puree the blueberries: Place your fresh (or frozen) blueberries in a heavy-duty blender or food processor and puree until smooth.
- Combine the ingredients: Add the yogurt, pureed blueberries, vanilla, and maple syrup to a mixing bowl. Stir to combine.
- Freeze the mixture: Divide the mixture evenly between the muffin tin cups and transfer the pan to the freezer. Keep it in the freezer until the yogurt is frozen solid. Once the yogurt is frozen solid, pop the frozen yogurt cups out of the muffin tin and transfer them to a freezer-safe container. Store the container in the freezer until you’re ready to serve.
- Blend and serve: When you’re ready to serve, place the frozen yogurt cups in a high-speed blender (breaking them up with a knife, if needed), and process until the frozen yogurt blends into a soft and creamy consistency. Scoop your blueberry frozen yogurt into ice cream bowls, add your favorite toppings, and enjoy!
If you’re using frozen blueberries, there’s no need to thaw them before pureeing. You should be able to puree frozen berries in a high-speed blender without a problem.
Coat about a 1/4 cup of blueberries in maple syrup. After stirring the pureed berries, yogurt, vanilla, and maple syrup together, gently fold in the coated berries for bursts of frozen whole blueberries in every bite.
The time it takes for the yogurt cups to freeze in the muffin tin will depend mainly on the temperature of your freezer. It can take anywhere from 3 hours to overnight.
Be sure the yogurt is frozen completely solid before popping the cups out of the muffin tin.
It’s really easy to pop the frozen yogurt cups out of a silicone muffin pan.
If you only have a metal one, you can fill the sink with a little bit of hot water and submerge the bottom of the pan. A few seconds should be enough to melt the bottom of the cups so that you can easily get them out of the pan.
Fruit & berry possibilities – You can mix pretty much any pureed fruit into yogurt to freeze and make froyo. Feel free to swap in a different type of fruit for the blueberries or blend blueberries with a medley of fruits and berries.
You can use:
Enjoy your blueberry frozen yogurt as is, or upgrade it to sundae status with sauces and toppings.
Top your sweet, tart, and silky treat with any of the tasty toppings listed below:
- Blueberry Sauce
- Cacao Nibs
- Chia Seeds
- Chopped Nuts
- Raspberry Sauce
- Sugar-free Granola
- Drizzle of creamy almond butter
- Unsweetened Shredded Coconut
A scoop of blueberry frozen yogurt is also delightful alongside a stack of buttermilk pancakes, a slice of lemon pound cake, or a warm muffin.
This recipe yields about 2.5 pints (6 servings), but there’s no need to blend and serve it all at once. The frozen cups of yogurt will last up to 2 months in the freezer. You can use as many as you like and keep the rest in the freezer until the next time you’re craving a frozen blueberry treat.
Frequently Asked Questions
Can I just freeze yogurt to make frozen yogurt?
Technically, yes. However, it will freeze into a rock-solid block of yogurt. You’ll need to break it apart into smaller pieces before blending in a high-speed blender. This method incorporates the ice crystals that form into the yogurt creating a soft-serve ice cream-like density.
Do I have to freeze the yogurt in a muffin tin?
You do not have to freeze the yogurt in a muffin tin, but the pre-portioned servings are super convenient. You can use any baking pan. Just know the yogurt will freeze into one solid piece, so you’ll need to break it into smaller pieces before blending it into silky frozen yogurt.
Can I make this recipe with fat-free yogurt?
I think it should work. However, I haven’t tested the recipe with fat-free yogurt. If you try it, please let us know in the comments below how it turned out.
Can I make this recipe with vegan yogurt?
I haven’t tested the recipe with vegan yogurt. If you try it, please let us know in the comments below how it turned out and what kind of vegan yogurt you used.
More Frozen Desserts You’ll Love:
Blueberry Frozen Yogurt
This Blueberry Frozen Yogurt is really easy to make. You don't need an ice cream maker and no churning is required. Includes easy storage instructions to help you keep this frozen yogurt in the freezer for a few months.
- 2 cups fresh or frozen blueberries
- 3 cups 3% plain yogurt
- 1 tsp vanilla extract
- 1/4 cup maple syrup
You will also need:
- 12 cup muffin pan
- food processor
- Place the blueberries into a food processor and puree until smooth.
- Place the yogurt into a mixing bowl. Add the pureed blueberries, vanilla extract, and maple syrup. Stir until just combined.
- Divide the yogurt mixture equally among the 12 muffin cups. Place the muffin pan into the freezer and let the blueberry yogurt freeze for about 3 hours (depends on the temperature in your freezer). You can also leave in the freezer overnight. Once the yogurt is frozen, pop the yogurt cups out of the muffin pan and store them in a glass container with a tight lid or in a sealed plastic bag.
- Once ready to serve, place the blueberry yogurt cups into a food processor (break them up with a knife if needed before placing them into a food processor) and process until soft ice cream consistency. Scoop into bowls and serve.
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Nutrition InformationYield 6 portions Serving Size 1/6 of recipe
Amount Per Serving Calories 139Total Fat 4.2gSaturated Fat 2.6gTrans Fat 0gUnsaturated Fat 1.6gCholesterol 15.9mgSodium 58.5mgCarbohydrates 21.7gFiber 1.2gSugar 118.6gProtein 4.6g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.
Saturday 27th of January 2018
Dessert looks lovely but little too sweet for a diabetic. Blueberry and mango yogurt look delicious. Unless you know substitutes.the closest i can get to a blueberry treat. Fat free cool whip and 3 blueberries.
Saturday 27th of January 2018
Hi Constance, thank you for checking out my blog! This dessert wasn't designed for diabetics. If you are looking for a blog specifically for diabetics, check out https://diabetesstrong.com/ .