Lemon-Blueberry Frozen Yogurt Bites That Even My Kids Think Are Ice Cream | Healthy Snacks

When your kids start stealing snacks before they hit the freezer, you know you’ve made something good. These Lemon Blueberry Frozen Yogurt Bites vanish faster than I can freeze them. Not even kidding.

Let me tell you something. The first time I made these Lemon Blueberry Frozen Yogurt Bites, I nearly didn’t get to freeze any. My kids popped half the tray into their mouths before it even made it to the freezer.

If you’re like us and always looking for healthy snacks that are fast, simple, and taste like summer, then these bites are about to earn a permanent spot in your rotation.

What makes them so addictive? They hit that perfect balance between tangy and sweet, creamy and juicy. They’re small enough to grab one (or five) without thinking twice and light enough that you don’t regret it either.

And let’s just say I’ve started doubling the batch. Because hiding the last few in the back of the freezer never works around here.

Tips and Tricks for Better Bites

The trick to nailing these is mostly in the prep. You’d think something this simple wouldn’t need any hacks, but trust me, I’ve learned a few things along the way:

• Use silicone molds or mini muffin liners. Paper ones stick and tear when frozen, which is super annoying.
• Zest before you juice. It’s so much easier, and you won’t forget once everything’s already in the bowl.
• Don’t skip the mix. Stirring the lemon zest and juice fully into the yogurt makes the flavor more even. You don’t want one bite all zing and the next just bland yogurt.
• Chill your blueberries before adding them in. It helps them freeze faster and keeps the yogurt from getting runny.

Also, give them at least 3 hours in the freezer. Anything less and they’re more goo than bite.

Easy Ways to Mix It Up

Okay, this is where it gets fun. These frozen yogurt bites are super easy to change up based on what you’ve got or what your people like:

• Swap the fruit: Strawberries, raspberries, or chopped mango all work great here.
• Change the base: Plain Greek yogurt is best for protein, but you can use vanilla, coconut, or any flavored kind you like.
• Add crunch: A little crushed granola or graham cracker on the bottom or top adds some texture.
• Go dairy-free: Coconut milk yogurt is awesome here, and the coconut flavor actually pairs really well with lemon.

My sister swears by adding a pinch of cinnamon too, which I thought sounded weird until I tried it.

How to Serve Lemon Blueberry Frozen Yogurt Bites

You’re probably thinking they’re just a snack, but hear me out. These little guys are way more versatile than that.

• Afternoon pick-me-up: Perfect when you want something sweet but not too heavy.
• Lunchbox hero: Pack a couple in a small container with an ice pack. They’ll be thawed but cold by lunch.
• Party tray: Add them to a summer dessert board with fruit, mini cookies, and cold drinks.
• Post-workout snack: They’ve got protein and natural sugar, which makes them a good grab after a workout or walk.

Sometimes I even sneak a couple before bed when it’s hot out and I don’t want anything heavy. Way better than ice cream most nights.

The Recipe: Lemon-Blueberry Frozen Yogurt Bites

Prep time: 10 minutes
Freeze time: 2–3 hours
Makes: 24 mini bites (or 12 large)

Ingredients:

• 1 cup Greek yogurt (plain or vanilla)
• 1 tablespoon honey or maple syrup (optional for sweetness)
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• ¾ cup fresh blueberries
• 1–2 graham crackers, crushed (optional for crust or topping)

Instructions:

1. Prep a Mini Muffin Tin
   Line a mini muffin tin with silicone liners or use parchment mini cupcake liners so the bites pop out easily.
2. Mix the Base
   In a medium bowl, stir together the Greek yogurt, lemon zest, lemon juice, and honey (if using) until smooth and creamy.
3. Assemble the Bites
   • Add a small spoonful of crushed graham cracker to the bottom of each liner (optional).
   • Spoon the lemon yogurt mixture into each muffin cavity, filling about 1/2 full.
   • Press 2–3 blueberries into each portion. You can gently swirl them in or leave them on top.
4. Optional Crunch Layer
   Sprinkle a little more crushed graham cracker on top for texture (optional but tasty).
5. Freeze
   Place the muffin tin in the freezer for at least 2–3 hours, or until bites are firm.
6. Serve
   Remove from liners and enjoy cold straight from the freezer. Let them sit at room temp for 1–2 minutes for the best texture.

Tips & Variations:

• More Blueberries! Besides topping these treats with blueberries, mix as many as you into the yogurt mixture. You can’t go wrong with more berries!
• Dairy-Free Option: Use a coconut milk yogurt.
• Extra Flavor: Add a few drops of vanilla extract or a pinch of cinnamon.
• Fruit Swap: Swap blueberries for raspberries or chopped strawberries.
• Mini Popsicles: Spoon into silicone ice cube trays with a mini stick.