Easy 3-Ingredient Blueberry Yogurt Popsicles

I fell in love with these when I wanted something cooling, ridiculously simple, and not stuffed with additives—just blueberries, yogurt, and a touch of sweetener. They freeze into a creamy, tangy treat that feels indulgent but is actually wholesome, and the three-ingredient promise is real: no fuss, no special equipment beyond popsicle molds, and a result the whole family reaches for.

My husband calls them “the little blue miracles.” Once I made a batch after a long summer day and the kids wanted one right after swim practice; he took one to work the next morning and texted a photo of the empty mold with an exclamation mark. They’ve become our go-to after-school reward and an easy dessert when friends drop by. I love how the recipe lets the fruit shine, and I’ve learned that barely-thawed is my personal sweet spot—soft enough to spoon, cold enough to feel like summer.

Behind the Recipe

I started making these to control sugar and skip artificial flavors. The trick I learned early is balance: too much sweetener masks the fresh blueberry flavor, too little makes the yogurt taste sour once frozen. Texture-wise, blending until smooth gives a uniform, creamy popsicle; leaving some berry pieces adds a lovely burst of fruit. Also, if you use very thick Greek yogurt, thinning it slightly with a splash of milk or a little extra mashed fruit helps it freeze into a scoopable pop instead of an ice block.

Shopping Tips

– Produce/Fruit: Fresh blueberries are fantastic in season for brightness, but frozen berries work just as well and often cost less—no need to thaw them completely before blending.
– Dairy: Choose the yogurt style you like: full-fat Greek yields the creamiest texture, while regular yogurt makes a slightly lighter pop—plain yogurt keeps the flavor true.
– Frozen Aisle: Keep a bag of frozen blueberries on hand; they’re perfect for making pops anytime and give a naturally deeper color.
– Sweeteners: Use maple syrup, honey, or a bit of granulated sugar—start small and taste, since sweetness concentrates when frozen.
– Specialty Item: Popsicle molds matter: silicone molds release more easily, while wooden sticks require a sturdier mold; if you don’t have molds, small paper cups work in a pinch.

Prep Ahead Ideas

– Blend the blueberries, yogurt, and sweetener the day before and keep in an airtight container overnight; give it a quick stir before pouring into molds.
– If using fresh berries, you can mash them and refrigerate for up to 24 hours to let the juices develop.
– Store assembled, un-frozen molds on a tray in the freezer for up to 6 hours before transferring them to a bag—this prevents spills and keeps shapes tidy.

Time-Saving Tricks

– Use frozen blueberries straight from the freezer to skip a thawing step and chill the mixture faster.
– Work in batches: while one batch sets, prep another for the next day.
– Keep a ready stash of yogurt and frozen fruit in the fridge/freezer so you can make pops in five minutes of active time.

Common Mistakes

– Over-sweetening: I once doubled the sweetener by accident—those pops tasted syrupy and masked the berry; fix by adding additional yogurt or mashed fruit to rebalance.
– Using ultra-thick yogurt without thinning: treats can become too hard; stir in a tablespoon or two of milk or water to improve scoopability.
– Not tapping molds: air pockets can form; gently tap filled molds on the counter to remove bubbles for a smooth finish.

What to Serve It With

– Fresh fruit salad or a bowl of sliced stone fruit for a light summer spread.
– A simple sliced almond and granola parfait for brunch—crumble a popsicle over a bowl for fun texture.
– Serve alongside a chilled herb sprig (mint or basil) to add an aromatic lift.

✔Tips & Mistakes

One helpful tip: let pops sit at room temperature for 3–5 minutes before unmolding—silicone molds pop out easily and wooden-stick molds release when the mold’s exterior is briefly warmed with your hands or under warm water. Common mistake: filling molds to the very top without leaving space for expansion, which can cause overflow and misshapen pops.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Dairy-free option: swap in coconut yogurt or a thick almond yogurt for a non-dairy pop—expect a slightly different mouthfeel and flavor.
– Fruit swaps: strawberries, raspberries, or blended peaches all work; reduce added sweetener for naturally sweeter fruits.
– Add-ins: a handful of chia seeds or a swirl of nut butter can boost texture and nutrition, but don’t overload—too many mix-ins can freeze too hard.
– Sweeteners: honey adds floral notes, maple lends warmth, while a neutral sugar keeps the blueberry front-and-center.

Frequently Asked Questions

Easy 3-Ingredient Blueberry Yogurt Popsicles

A refreshing and easy dessert made with just three ingredients!

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups blueberries Fresh or frozen
• ▢ 2 cups yogurt Greek yogurt for creaminess
• ▢ 0.5 cup honey

Instructions

Preparation Steps

• Blend the blueberries, yogurt, and honey together until smooth.
• Pour the mixture into popsicle molds and insert sticks.
• Freeze for at least 4 hours or until solid.
• Remove from molds and enjoy!

Notes

For an extra touch, add some mint leaves as a garnish!