Blueberry Greek Yogurt Bites
Creamy, naturally sweetened blueberry Greek yogurt bites that stay soft in the freezer. Perfect for breakfast on the go or a healthy snack.
Equipment
- Mini Muffin Tin
- Small Cookie Scoop
- Small saucepan
- Mixing Bowl
- Spatula
- Freezer-Safe Bag or Container
Ingredients
- 1 cup fresh or frozen wild blueberries
- 1 cup full-fat Greek yogurt
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Simmer the blueberries in a small saucepan over medium heat for 4-5 minutes, stirring occasionally, until they release their juices and become syrupy. Set aside to cool slightly.
- In a mixing bowl, stir together Greek yogurt, honey or maple syrup, and vanilla extract. Taste – it should be a touch sweeter than you want the final bite to be (freezing dulls sweetness).
- Reserve about 2 tablespoons of the blueberry syrup for the swirl. Fold the remaining blueberries and syrup into the yogurt base, leaving streaks of color.
- Spoon the mixture into a greased mini muffin tin, filling each cup almost to the top. Dome the tops slightly for a rounded shape.
- Drizzle the reserved blueberry syrup over each filled cup and swirl with a toothpick.
- Freeze for at least 2 hours, until solid. Run a thin knife around the edges to release the bites, then pop them out.
- Transfer to a freezer-safe bag or container. Store in a single layer for up to 3 months.
Notes
Don't skip the simmer step: It concentrates the berries' sweetness and prevents icy crystals. Grease the pan even if non-stick to avoid sticking. Taste the base before freezing – it should be sweeter than you think you want. Silicone molds pop out easier. For storage, keep in a single layer in the freezer – they don't need thawing before eating.