Favorite Blueberry Popsicles

Whenever the weather warms up, and we’re spending more and more time outside, I try to keep our freezer stocked with nourishing and yummy fruit popsicles. This recipe is a simple one, but it’s a nice combination of produce, protein, a little fat, and refreshing flavor. I usually don’t make a habit out of hiding vegetables in our food—I want the kids to know what’s in their food so they can know they like it when they see it again—so I often have my kids help me make this recipe so they can see what goes inside. It’s a wonderful way to serve greens to kids in a format they’ll like! Learning how to make popsicles without any special tools is super simple when you use a blender, fresh fruit, and popsicle molds. Simply get them out of the freezer and they’re ready to serve. So easy! (You may also like First Birthday Smash Cake, Blueberry Yogurt Cake, Strawberry Popsicles, and Sore Throat Popsicles.)

Ingredients You Need

To make this recipe you’ll need to have the following ingredients on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Plain yogurt: You can use Greek or regular yogurt with whole milk if possible. Greek yogurt makes the popsicles a little creamier, but both work. Blueberries: You can use fresh or frozen blueberries. I prefer wild blueberries here since they have a brighter color and more intense flavor. Baby spinach: I like to add a little spinach to the mix, so you can use fresh or frozen spinach. You can also use a little kale or skip this entirely. Honey or maple syrup: This is optional to taste according to how sweet you prefer the mixture to be.

TIP: You can use fresh or frozen blueberries in this recipe. You can use a dairy-free yogurt if preferred.

Step-by-Step Instructions

Here’s a look at the process involved in making this blueberry popsicle recipe so you know what to expect. Scroll down to the end of this post for the full amounts and timing.

Quick Tip for Storing Greens

For smoothies and recipes like these freezer pops, I keep a gallon-size freezer bag stocked with frozen greens. I wash and dry the greens first, then seal the bag and freeze. Once frozen you can crush them lightly so they’re easy to scoop out with a measuring cup. This avoids any worry that the greens you buy will go bad AND it knocks down the “green” flavor so they’re less detectable when blended into smoothies and freezer pops. Win, win!

Best Molds for Homemade Freezer Pops

We love all the molds from Tovolo, including these ROCKET POP MOLDS. If you run them under hot water for a minute or two, they always come out of the molds easily.

How to Store

Once frozen, transfer the blueberry popsicles to a freezer bag and seal. Keep frozen for up to 6 months. Run the mold under warm water to help loosen the popsicle as needed.

Best Tips for Success

Use really good-tasting fruit. The better the fruit tastes, the less added sweetener you’ll need and the better the final result. Try to use yogurt with a little fat in it. For little kids, fat is essential for brain development, and it can also keep them nourished longer—especially when they are running around outside in warm weather. Since the sweetness of fruit can vary so widely, be sure to taste the blended mixture before you freeze it. This is the only way to ensure you’ll like the taste of the frozen pops. Use nondairy yogurt if needed to make these dairy-free. Use blackberries, raspberries, strawberries, or a mix if desired. (Just consider the color with the lighter colored fruit—the color of the spinach might come through!) Trade in baby kale for the spinach. My mango popsicles are a yummy toddler snack, too.

I’d love to hear if you make the recipe, so please comment below with feedback!