These Blueberry Popsicles are a sweet and fruity indulgence that bring brightness to your day. Their deep purple hue have a refreshing, tart zing. It’s a frosty, icy, perfect summer treat to enjoy on a hot day. Naturally vegan.
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If you love fresh blueberry recipes, then you should try my Almond Flour Blueberry Muffins, Blueberry Baked Oatmeal and Blueberry Cottage Cheese Ice Cream.
Why You’ll Love This Recipe:
- Made with real fruit and a few more healthy ingredients for real flavor!
- A refreshing treat for hot summer days!
- An Easy homemade popsicle recipe kids will love (and much better than any store-bought popsicle)!
- No refined sugar with minimal added sugar thanks to one special cooking technique (hint: roasting blueberries!).
Recipe Ingredients
These blueberry ice pops require just a handful of simple ingredients, including:
- fresh blueberries – pick up 2 pints of blueberries with a slight frost, no signs of moldy, mushy, or wrinkled berries, and a plump appearance. Make sure to wash the blueberries and pick off any lingering stems before roasting. If blueberries are unavailable, use any fresh berries (you will need 4 cups total).
- canned coconut milk – full-fat coconut milk, culinary coconut milk, or any milk of choice (almond milk, cashew milk, etc.) imparts a creamy texture. If you prefer more of an icy texture, sub it out for 100% fruit juice, like concord grape juice. You can also make blueberry yogurt popsicles by replacing the milk with an equal amount of Greek yogurt, vanilla yogurt, or plant-based yogurt like coconut yogurt.
- pure maple syrup – maple syrup adds natural sweetness. If you have a sweet tooth, add an additional tablespoon maple syrup. Agave syrup also works or honey if you don’t need a vegan version.
- lemon zest – optional, but the lemon zest compliments the blueberries and really makes the flavor pop (pun intended!).
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Select Blueberries
When shopping for fresh blueberries at the grocery store, look for:
- Deep blue in color with a light, silvery powder (called bloom)
- Naturally plump with smooth skin
- Firm and dry, with no signs of fuzz, mold or mushy berries
Peak blueberry season in the United States is between early June and early August during the summer months, but California Giant has national and international growers that are able to provide us with the best berries year round. If you’re looking for more information on storing, washing and freezing blueberries, check out my post on How to Wash Berries.
How to Make Blueberry Popsicles
This blueberry popsicle recipe is so easy to make, the hardest part is waiting for the popsicles to freeze. Here are the step-by-step instructions:
Roast Blueberries
Preheat the oven to 350ºF. Place blueberries in a single layer on large baking sheet (divide between two small sheets if necessary).
Roast blueberries for 10 minutes. Cool completely.
Blend Blueberry Mixture
Place blueberries, coconut milk, maple syrup, and lemon zest in a high-powered blender (or food processor). Blend until smooth. I find you don’t really need to strain the mixture here, since the blueberries have broken down during the roasting process.
TIP: If you prefer a swirly look, do not blend the coconut milk with the blueberries and other ingredients. Instead, first fill each popsicle mold about halfway with the blended blueberry mixture, then top it off with the coconut milk until 3/4 full. Give it a little mix when you insert each wooden popsicle stick.
Fill Popsicle Molds
Carefully pour mixture into popsicle molds (I used these silicone molds for easy removal). Then, insert wooden popsicle stick, placing about ¾ way down the center.
Note: This is a fun activity for kids and a great way to get them in the kitchen!
Freeze
Freeze for at least 4 hours, or overnight. Overnight is preferred to ensure they are completely set.
Remove from Popsicle Molds
To easily remove popsicles, run the outside of the molds under warm water for a few seconds (not hot water or you run the risk of melting the popsicles).
Serving Suggestions
There really is no stopping these blueberry ice pops. These delicious blueberry popsicles can be served as a mid-morning treat, afternoon snack, after-dinner dessert, or any time you need to cool down on a hot summer day.
This is one of my kids’ favorite recipes and their bright purple color makes them that much more appealing.
How to Store
Extra blueberry popsicles will keep frozen for up to 3 months.
I recommend removing them all from the popsicle molds, then placing the extras in a freezer bag or large container with some parchment paper or wax paper to prevent sticking.
Recipe FAQs
How to make popsicles creamy and not icy?
Use full-fat coconut milk or a yogurt base if you prefer blueberry popsicles with yogurt.
How to make fruit popsicles without molds?
If you do not own ice pop molds, you can use small paper cups (like Dixie cups) and wooden popsicle sticks. Fill each cup 3/4 of the way full.
What is National Blueberry Popsicle Day?
National Blueberry Popsicle Day is September 2nd (fun fact)! Gather together these 4 ingredients and mix up this popsicles just as summer is coming to an end.
Do I have to roast the blueberries?
You do not have to roast the blueberries for this recipe, but the popsicles will not have as strong of a natural blueberry flavor, and you will want to increase the maple syrup for additional sweetness. The color will also be much lighter, with flecks of blueberry skins.
More Easy Popsicle Recipes You’ll Love:
If you make this Blueberries Popsicles recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Blueberry Popsicles
Ingredients
- 2 pints fresh blueberries, about 4 cups
- ¾ cup canned coconut milk, or milk of choice, see notes
- 3 tablespoons pure maple syrup, see notes
- zest of 1 lemon, optional
Instructions
- Preheat the oven to 350ºF and place blueberries in a single layer on large baking sheet (divide between to sheets as needed). Roast blueberries for 10 minutes and allow to cool.
- Blend: Place blueberries, coconut milk, maple syrup, and lemon zest in a blender and blend until smooth.
- Add to mold: Carefully pour mixture into your popsicle molds and insert popsicle stick, placing about ¾ way down the center.
- Freeze for at least 4 hours, or overnight.
- Enjoy: To remove popsicles, run the outside of the mold under warm water, then gently remove. Enjoy!
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