Thin, crunchy chocolate enveloping a creamy centre with pops of juicy blueberries, these BLUEBERRY YOGURT CLUSTERS have been going viral recently. I believe the original post was this one by Lemons and Lucy and then it took off from there, re-creations popping up on my For You and Explore pages every time I open social media. I added my own spin to it by adding tahini, maple syrup and cinnamon to the yogurt mixture which add really nice flavour dimensions if I do say so myself!
The girls and I love these BLUEBERRY YOGURT CLUSTERS. They are such a healthy and delightful treat. They are also very easy to make, as long as you heed a few little tips. Be sure to read my recipe head notes below so you nail them right away. Let me know if you make this in comments below or by tagging me on instagram because I always love to know.
Eat well + be well,
Sonia x
blueberry yogurt clusters - recipe head note
1. the recipe calls for fresh blueberries but can I use frozen blueberries?
I haven’t tried this recipe using frozen blueberries. Frozen blueberries may release liquid if they start to defrost while being mixed, making the yogurt mixture watery. That said, if you use super thick yogurt, the yogurt mixture should be able to take on some liquid from the defrosting berries without making the clusters too runny to hold their form. Note that frozen berries are likely to colour the yogurt with purply-blue colour as they defrost in the mixture, so they won’t quite look the same as mine. But they would be delicious!
2. tips for melting the chocolate
Melt chocolate slowly using low heat (see recipe instructions). Don’t rush the process.
Moisture will cause the chocolate to seize up. Make sure everything coming into contact with the chocolate is dry - bowl, utensils, hands, etc. Also, be careful not to allow any water or other liquid to splatter into the chocolate (especially if using double boiler method for melting).
3. tips for coating blueberry yogurt clusters
Before attempting to coat in chocolate, make sure the blueberry yogurt cluster are frozen solid. This took about 2 hours for me. If you don’t, the endeavour will quickly get messy 🥲
Keep the clusters in the freezer right up until the chocolate is melted and ready to use.
Use two forks to drop and flip each cluster to coat all sides in the chocolate. Shake off excess chocolate - a thinner coating of chocolate will give a better mouthfeel when you bite into it.
Work quickly! The chill from the clusters may start to firm up the melted chocolate making it harder to use. You may need to return the chocolate to heat (double boiler or microwave) to loosen it for the last few but I suggest simply moving quickly so you don’t need to!
4. storing blueberry yogurt clusters
Once fully frozen (at least 2 hours) on the parchment-lined baking tray, transfer clusters into a container with tight-fitting lid or ziptop bag and keep in the freezer until ready to eat. Let them sit at room temperature for 5 minutes or so, just until they are not rock hard, easy to bite into but still has that frozen treat vibe. You can also store them in the fridge (as long as the chocolate has been fully set) and eat them straight out of the fridge for a softer, creamier interior. I think they’re really good both ways for different reasons — try each out and see what your preference is!
BLUEBERRY YOGURT CLUSTERS
Makes 15-18 bite-sized clusters. Recipe inspired by Lemons and Lucy.
INGREDIENTS.
1 C fresh blueberries (~ ½ pint)
½ C Greek yogurt or other thick-style yogurt, plain or vanilla
¼ C tahini
2 tbsp maple syrup
1 tsp ground cinnamon
1 C semi-sweet chocolate chips
1 tbsp coconut oil
METHOD.
Line a tray with parchment paper. In medium bowl, whisk yogurt, tahini, maple syrup and cinnamon together. Stir in blueberries. Drop small clusters onto parchment-lined tray. I like them close to bite sized, about 4 large blueberries each, which will make 15-18 clusters. Freeze until very solid, at least 2 hours.
Melt chocolate and coconut oil together either in a double boiler set-up or in the microwave in 30 second intervals with stirring in between. See recipe head notes in blog post for my tips on melting the chocolate and coating the clusters.
Once chocolate is melted, take clusters out of the freezer and drop them individually into the melted chocolate, using two forks to flip it to cover fully. Work quickly. Place coated clusters back onto the parchment-lined tray. The chill from the clusters will set the chocolate pretty quickly. Enjoy!
See recipe head note 4 for storage.
🎥 watch blueberry yogurt clusters video:
Did you make this recipe? Tag me on Instagram at saltnpepperhere so I can see! Or let me know in comments below what you think of this recipe or if you have any questions. I am happy to help! x