Blueberry Popsicle Recipe
There's no added sugar in these homemade blueberry popsicles—just naturally sweetened treats! I love that there's little prep time and just two ingredients, and my kids love to enjoy them in the summer on a hot day. I've even made these with other fresh fruit or greek yogurt for an added protein!
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Servings: 12 popsicles
INGREDIENTS
- 4 cups fresh blueberries frozen works too
- ⅓ cup honey
- ⅓ cup fresh basil optional
INSTRUCTIONS
- In a blender or a food processor, add the blueberries, honey, and optional basil. Turn on high and blend until the mixture is smooth, about 1-2 minutes.4 cups fresh blueberries, ⅓ cup fresh basil, ⅓ cup honey
- Pour the mixture into popsicle molds and place the wooden popsicle sticks in about ¾ way down. If you want the popsicles to be completely smooth, you can pour the mixture through a thin sieve before pouring into the molds.
- Place in the freezer for at least 3 hours to set. To easily remove them from the molds, run the outsides of the molds under hot water for a few seconds to loosen them.
Recipe Equipment
Notes
Frozen Blueberries. Frozen blueberries can be used as well but will taste a little more tart.
Other Fruit. Substitute equally with ,or mix with, mango, pineapple, raspberries, blackberries, or cherries.
Blueberry yogurt popsicles. Swap 2 cups of the blueberries for 2 cups of plain or vanilla greek yogurt. So it will be 2 cups of blueberries and 2 cups of yogurt.
No Popsicle Molds. Pour the mixture into small paper cups and add a popsicle stick to the center and freeze!
Storage: Homemade blueberry ice pops typically last about 1 to 3 months in the freezer for best quality, flavor, and texture.
Nutrition
Serving: 1popsicle | Calories: 57kcal | Carbohydrates: 14.9g | Protein: 0.4g | Fat: 0.2g | Cholesterol: 0mg | Sodium: 0.9mg | Fiber: 1.2g | Sugar: 12.6g
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