Blueberry Yogurt #2 Recipe

Prepare fruit

Rinse 1 cup fresh blueberries under cold water, drain in a sieve, and pat dry gently with a paper towel. Reserve an additional cup of blueberries if using for topping.

Lightly mash blueberries

Place the 1 cup of rinsed blueberries in a small bowl. Using a fork or potato masher, coarsely mash about half the berries until you have a mix of broken berries and whole ones (about 8–10 light mashes). This releases juices while keeping texture.

Mix yogurt and flavorings

In a medium mixing bowl, combine 2 cups plain Greek yogurt, 2 tablespoons honey, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and a pinch of kosher salt. Stir until smooth and the honey is fully incorporated.

Fold in blueberries

Gently fold the mashed and whole blueberries into the yogurt mixture with a rubber spatula, keeping some pockets of whole berries for texture. Taste and adjust sweetness: add up to 1 additional tablespoon honey or a teaspoon maple syrup if desired.

Chill (optional)

For best flavor melding, cover the bowl and chill the blueberry yogurt in the refrigerator for at least 20 minutes and up to 2 hours. If serving immediately, proceed to assemble.

Divide the blueberry yogurt among 4 serving bowls or jars (about 1/2 cup yogurt mixture per serving if using 4 servings).

Top each portion with about 1/4 cup granola, 1/2 tablespoon toasted sliced almonds, and a few extra fresh blueberries from the reserved cup.

If desired, finish with a light drizzle of maple syrup (about 1 teaspoon per serving) and an extra sprinkle of lemon zest for brightness.

Serve immediately if using crunchy toppings, or keep granola separate until ready to eat to maintain crunch. Leftover blueberry yogurt will keep covered in the refrigerator for up to 3 days.