Frozen Blueberry Yogurt Clusters

Frozen blueberry yogurt clusters are about to become your family’s new favorite healthy snack obsession. These bite-sized frozen treats combine the tangy sweetness of dried blueberries with creamy Greek yogurt, creating a guilt-free dessert that’s perfect for hot summer days, after-school snacks, or late-night cravings.

I discovered this recipe last summer when my kids were constantly raiding the freezer for popsicles, and I wanted something with more protein and less sugar. Now, we keep a container of these clusters stocked year-round—they’re that good! Best of all, you can customize them with nuts, coconut, or dark chocolate to match your family’s preferences.

Why You’ll Love This Recipe

• Quick prep in under 10 minutes – Just mix, scoop, and freeze
• Protein-packed snack – Greek yogurt delivers 15+ grams of protein per serving
• Naturally sweetened – Uses dried blueberries and optional honey instead of refined sugar
• Meal prep friendly – Make a big batch and store for weeks in your freezer
• Kid-approved – Even picky eaters love these creamy, fruity clusters
• Customizable – Add nuts, coconut, seeds, or chocolate chips to suit your taste
• Budget-friendly – Uses simple pantry staples that won’t break the bank
• Portion-controlled – Individual clusters make it easy to grab one or two without overindulging

Equipment Needed

• Medium mixing bowl
• Spoon or spatula for stirring
• Tablespoon (for scooping)
• Baking sheet (standard 13×18-inch works great)
• Parchment paper or silicone baking mat
• Freezer-safe storage bags or airtight container
• Measuring cups and spoons

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Ingredients You’ll Need

• 2 cups dried blueberries
• 2 cups Greek yogurt, plain or vanilla
• 2–3 tablespoons honey or maple syrup (optional, adjust to taste)
• 1 teaspoon vanilla extract (optional, for extra flavor)
• ½ teaspoon lemon zest (optional, adds brightness)

Optional Add-Ins (Choose Your Favorites):

• ½–1 cup chopped nuts – almonds, pecans, or walnuts
• ½ cup unsweetened shredded coconut
• ½ cup chia seeds or flax seeds
• ½ cup mini dark chocolate chips

Ingredient Notes

Greek Yogurt: Full-fat Greek yogurt creates the creamiest texture, but 2% or non-fat works too. Vanilla Greek yogurt adds natural sweetness and eliminates the need for honey. For dairy-free clusters, use coconut yogurt or almond milk yogurt (note: these may be slightly softer when frozen).

Dried Blueberries: Look for unsweetened or lightly sweetened varieties at Trader Joe’s, Whole Foods, or your local grocery store’s bulk section. Dried cranberries, cherries, or chopped apricots make excellent substitutions.

Sweetener: Taste your yogurt mixture before adding sweetener—vanilla yogurt may not need any! Honey creates a smoother texture than maple syrup. For sugar-free clusters, use monk fruit sweetener or skip it entirely.

Nuts: Use raw or roasted nuts, chopped into small pieces for easy eating. Avoid salted nuts if you prefer a sweeter flavor profile.

Lemon Zest: Fresh lemon zest brightens the flavor and cuts through the richness of the yogurt. Don’t skip this if you have a lemon on hand!

Step-by-Step Instructions

Step 1: Prepare Yogurt Mixture

In a medium bowl, stir together the Greek yogurt, honey (if using), vanilla extract (if using), and lemon zest (if using) until smooth and evenly combined. Greek yogurt has a natural tanginess, so taste and adjust sweetness to your preference.

Step 2: Add Fruit and Mix-Ins

Add the dried blueberries and any optional mix-ins you’ve chosen (nuts, coconut, seeds, or chocolate chips). Gently fold everything together with a spoon or spatula until the blueberries and add-ins are evenly coated with yogurt.

Step 3: Form Clusters

Line a standard baking sheet with parchment paper or a silicone mat (this prevents sticking). Using a tablespoon, drop spoonfuls of the yogurt mixture onto the prepared sheet, creating small clusters about 1 tablespoon each. Leave about ½ inch of space between each cluster so they don’t freeze together.

Step 4: Freeze

Place the baking sheet in the freezer on a flat surface. Freeze for 2–3 hours, or until the clusters are completely firm and frozen solid.

Step 5: Store

Once the clusters are frozen solid, transfer them to a freezer-safe zip-top bag or airtight container. Press out excess air from the bag to prevent freezer burn. Label with the date and store in the freezer for up to 3 months.

Pro Tips & Cooking Hacks

• Use a cookie scoop – A small 1-tablespoon cookie scoop creates perfectly uniform clusters and speeds up the portioning process
• Flash freeze on a sheet first – This prevents clusters from sticking together in storage, making it easy to grab just one or two
• Work quickly – The yogurt mixture softens at room temperature, so scoop and freeze without delay
• Double the batch – These disappear fast! Make a double batch and store in multiple containers
• Pre-portion in bags – Divide clusters into snack-sized bags for lunchboxes or grab-and-go convenience
• Add mix-ins gradually – Too many add-ins can make clusters fall apart; stick to 1–1½ cups total
• Avoid watery yogurt – If your yogurt has separated liquid on top, drain it off before mixing to prevent icy clusters
• Test one cluster first – Make one test cluster and freeze it for 30 minutes to check texture before making the whole batch
• Don’t overbake the sheet – Use only one baking sheet at a time for even freezing; stack sheets and clusters may freeze unevenly
• Prevent freezer burn – Always store in airtight containers and eat within 3 months for best flavor

Tips & Variations

Storage: Keep frozen clusters in an airtight container or freezer bag for up to 3 months. They maintain their texture best when stored below 0°F. No need to thaw—eat them straight from the freezer for the best texture and refreshing crunch.

Make-Ahead: These clusters are perfect for meal prep. Make them on Sunday and you’ll have healthy snacks ready all week. They’re also great for packing in lunchboxes with an ice pack.

Flavor Variations: Try strawberry Greek yogurt with dried strawberries, or vanilla yogurt with dried mango and coconut. Add ¼ teaspoon cinnamon or cardamom for warm spice notes. Swap lemon zest for orange zest for a citrusy twist.

Dietary Swaps: For vegan clusters, use dairy-free yogurt and maple syrup instead of honey. For keto-friendly clusters, use unsweetened yogurt with stevia and add extra nuts and coconut. Keep add-ins to low-carb options like pecans and unsweetened coconut.

Texture Tips: For extra crunch, add ¼ cup granola or crushed graham crackers. For creamier clusters, use full-fat Greek yogurt and add 1 tablespoon coconut oil to the mixture.

Serving Suggestions

Frozen blueberry yogurt clusters are incredibly versatile for any time of day. Serve them as an after-school snack alongside fresh apple slices and cheese cubes, or pack them in lunchboxes with a cold pack. They’re perfect for summer pool parties—kids love the frozen, bite-sized format that won’t melt all over their hands.

For adults, these clusters make an elegant light dessert when served in small bowls with a drizzle of honey and fresh berries on top. They’re also fantastic for breakfast—crumble a few clusters over your morning oatmeal or smoothie bowl for added protein, texture, and fruity sweetness. Try pairing them with iced coffee or herbal tea for a refreshing afternoon treat.

Common Mistakes

• Using too much liquid – Watery yogurt creates icy, hard clusters instead of creamy ones; always drain excess liquid before mixing
• Skipping the parchment paper – Clusters will stick to the pan without parchment or a silicone mat, making them impossible to remove intact
• Making clusters too large – Oversized clusters take forever to freeze and are harder to eat; stick to 1 tablespoon portions
• Not freezing long enough – Soft, partially frozen clusters will fall apart when you transfer them; wait the full 2–3 hours
• Storing while still on the sheet – Transfer to a container after freezing to save freezer space and prevent freezer burn
• Using sweetened dried fruit – Extra-sweetened dried blueberries can make clusters too sugary; choose unsweetened or lightly sweetened varieties
• Overmixing the yogurt – Stirring too vigorously breaks down the yogurt’s thickness and creates a runny mixture

What to Serve With Frozen Blueberry Yogurt Clusters

These frozen clusters pair beautifully with fresh fruit platters featuring sliced watermelon, strawberries, and grapes for a refreshing summer snack board. They’re also excellent alongside whole grain crackers, string cheese, and raw veggies for a balanced after-school snack that covers all the food groups. For breakfast, serve them with whole grain toast, scrambled eggs, and fresh orange juice for a protein-packed morning meal.

During warm weather gatherings, set out a bowl of clusters alongside other frozen treats like fruit popsicles and sorbet for a DIY dessert bar. They also complement cheese and charcuterie boards surprisingly well—the tangy yogurt and sweet blueberries provide a nice contrast to savory meats and cheeses.

Frequently Asked Questions

Can I use fresh blueberries instead of dried?

Fresh blueberries add extra moisture that can make clusters icy and watery when frozen. If you want to use fresh berries, pat them very dry with paper towels first and reduce the amount to 1 cup. Dried blueberries provide concentrated flavor and better texture, so they’re highly recommended for this recipe.

How long do frozen blueberry yogurt clusters last?

When stored properly in an airtight container or freezer bag, these clusters last up to 3 months in the freezer. They’re best consumed within the first month for optimal flavor and texture, but they remain safe to eat beyond that as long as they’re kept frozen.

Can I make these without a sweetener?

Absolutely! If you’re using vanilla Greek yogurt or prefer less sweetness, skip the honey or maple syrup entirely. The dried blueberries provide natural sweetness. You can always taste the mixture before scooping and adjust to your preference.

Why are my clusters falling apart?

This usually happens when there’s too much mix-ins compared to yogurt, or if the yogurt was too thin or watery. Make sure you’re using thick Greek yogurt (not regular yogurt) and don’t add more than 1½ cups total of mix-ins. Also ensure the clusters are completely frozen before transferring to storage.

Can I make these into popsicles instead?

Yes! Press the entire yogurt mixture into mini popsicle molds or silicone molds, insert popsicle sticks, and freeze for 3–4 hours until solid. This creates a fun frozen treat that kids love. You can also use small paper cups with wooden sticks as makeshift molds.

💬 Tried this recipe? Leave a comment and rating below! We’d love to hear which mix-ins you used and how your family enjoyed these frozen blueberry yogurt clusters.