Next, I add the honey and vanilla extract, then stir everything together until the yogurt becomes completely smooth and creamy. I like tasting the mixture at this stage so I can adjust the sweetness if needed.
Once the yogurt is perfectly smooth, I gently fold in most of the fresh blueberries, leaving a small handful aside for the topping. Folding them in gently keeps the berries whole and prevents the yogurt from turning purple too quickly.
I transfer the mixture into a serving bowl or glass and finish by scattering the remaining blueberries over the top. Sometimes I drizzle a little extra honey for an even sweeter finish.
The yogurt is ready to enjoy immediately, although I occasionally chill it for another 10 to 15 minutes if I want it extra cold on a warm day.
Pro Tips for Best Results
I always use thick, full-fat Greek yogurt because it creates the creamiest texture and richest flavor.
Fresh blueberries provide the best texture, but frozen blueberries can also be used after thawing slightly.
If you prefer a smoother consistency, blend half of the blueberries with the yogurt before folding in the remaining whole berries.
Common Mistakes to Avoid
Avoid using regular yogurt instead of Greek yogurt, as it won’t be as thick or creamy. Don’t overmix once you add the blueberries, or they’ll break apart and color the yogurt. (See the next page below to continue…)