- 2 cups plain whole milk yogurt
- 2 cups blueberries, fresh or frozen
- 2 tbsp water
- 1 tsp vanilla extract
- 2-3 tbsp maple syrup, optional
Simmer: Place the blueberries, water, and vanilla extract into a small saucepan and heat over medium-low heat for 10-12 minutes or until soft and broken down. Stir in the maple syrup.
Cool: Let cool slightly.
Pulse: pulse with an immersion blender or transfer the blueberries to a blender or food processor and puree for 1-2 minutes until smooth. You can make this as chunky or smooth as you prefer.
Incorporate: Spoon into yogurt and serve.
Age: 6+ months
Storage: This blueberry yogurt can be stored in an air-tight container in the fridge for up to 4 days. You can freeze the blueberry puree for up to 4 months. Then you can defrost and add it to yogurt whenever you wish to serve this recipe.
For Toddlers and Kids: feel free to top with hemp seeds, granola, a drizzle of honey (for those over 1 year of age), or chopped berries.
Note on Blueberries: if using frozen blueberries, there is no need to thaw them before cooking in this recipe.