Homemade Baked Blueberry Yogurt Melts - no freezing required! These little melts are light, puffy, and crumbly, making them a fun and portable snack for babies and toddlers.
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Yogurt melts, also known as yogurt puffs or yogurt bites, are a popular toddler and baby snack. If you have a toddler, you’ve probably noticed how much they love those store-bought freeze-dried versions! I’ve been on a mission to recreate them at home, but almost every homemade recipe I found was frozen. Those are delicious too, but they’re not exactly a snack you can toss in your bag and take on the go. So I set out to create an oven-baked version instead - and these turned out so well! They are closer in texture to a puff than to the freeze-dried yogurt melts.
Table of Contents
Why You'll Love These Homemade Blueberry Yogurt Melts
- Perfect for snacks on the go: Unlike frozen yogurt bites, these baked melts won’t melt in your bag, making them a fun and portable snack for babies and toddlers.
- Light and crumbly: Whipped egg whites give them a puffy texture that easily breaks apart.
- Made with simple ingredients: You only need blueberries, vanilla Greek yogurt, egg whites, cornstarch and lemon juice.
- Naturally colourful and fruity: Reduced blueberries give the melts their bright purple colour and blueberry flavour without any food colouring.
Ingredients for Homemade Baked Blueberry Yogurt Melts
You only need five simple ingredients to make these baked blueberry yogurt melts.
- Blueberries: Fresh or frozen blueberries both work in this recipe since we are cooking them down until thick and concentrated, reducing ½ cup of berries to approximately 1½ tablespoons. This adds blueberry flavour and colour without introducing too much moisture into the melts.
- Egg whites: You’ll need two egg whites from large eggs. Whipping the egg whites creates the light, airy structure that gives the yogurt melts their puffy, delicate texture.
- Cornstarch: Cornstarch helps stabilize the whipped egg whites and gives the melts a slightly sturdier texture once baked.
- Lemon juice: A splash of lemon juice to accompany the blueberry flavour.
- Vanilla Greek yogurt: Use a thick vanilla Greek yogurt rather than a thinner regular yogurt. Greek yogurt adds creaminess and flavour while keeping the mixture thick enough to pipe. Different brands vary in thickness and sweetness, so the final flavour may vary slightly. For babies, you can use a plain yogurt rather than vanilla.
See recipe card for quantities.
How To Make Homemade Blueberry Yogurt Melts in the Oven
Here is an overview of how to make this recipe or feel free to scroll down to the recipe card for full details.
Preheat the oven to 200°F (95°C) and line a large baking sheet with parchment paper.
Add the blueberries to a small saucepan and cook over medium heat until they begin to soften, burst, and release their juices. Once bubbling, reduce the heat to medium-low and continue cooking, stirring frequently, until the mixture is thick and has reduced to approximately 1½ tablespoons (about 6-8 minutes).
Purée the cooked blueberries until smooth using an immersion blender or small blender. I tried skipping this step, but the blueberry skins made the mixture difficult to pipe. Blending creates a smoother mixture and helps the melts pipe and bake more evenly.
Carefully separate the egg whites from the yolks, making sure no yolk gets into the whites. Place the two egg whites in a clean, completely dry metal or glass mixing bowl. Using an electric hand mixer on high speed, beat the egg whites until stiff peaks form (about 4-5 minutes).
When you lift the beaters, the peaks should stand upright without folding over.
In a separate bowl, stir together the Greek yogurt, cornstarch and lemon juice until smooth. Add the blueberry mixture and stir until evenly combined.
Add the blueberry-yogurt mixture to the egg whites and fold in gently. Avoid stirring or overmixing, as this can knock the air out of the egg whites.
Transfer the mixture to a piping bag or a zip-top bag. Cut a small opening from one corner and pipe small dollops onto the prepared baking sheet. Keep the melts fairly small and similar in size so they bake evenly.
Bake for 50 to 60 minutes at 200°F (95°C), or until the melts feel dry and lift easily from the parchment paper. Larger or thicker melts may need a little longer. If they still feel soft or sticky, continue baking in 10-minute increments.
Top Tips: There are two very important tips for getting the best results with this recipe:
- Use a metal or glass bowl to whip the egg whites. I didn’t think the type of bowl would make much of a difference, but when I tried using a plastic bowl, the egg whites didn’t whip as well and the melts didn’t hold their shape or texture.
- Blend the reduced blueberries until smooth. I also tried skipping this step, but the blueberry skins made the mixture difficult to pipe onto the baking sheet. A quick blend creates a smoother mixture and makes piping much easier and helps the melts to cook evenly.
Substitutions
- Vanilla Greek yogurt: I use vanilla Greek yogurt for a little extra sweetness, but plain Greek yogurt works well too. For babies, choose plain, full-fat Greek yogurt to avoid added sugars.
Variations
- Strawberry-Banana: This variation was also a hit! Replace the blueberries with ½ cup strawberries and ¼ of a medium banana. Cook the fruit down until thick, then blend until smooth, just as you would with the blueberries. You’ll want to end up with approximately 1½ tablespoons of reduced fruit mixture.
Want more homemade copycat snack favourites? Check out my post here on Homemade Snacks for Kids - Copycat Favourites Made at Home!
Equipment
- Electric hand mixer: Very helpful for whisking the egg whites into stiff peaks. I suppose you could whisk them by hand, but just know that will take longer!
- Immersion blender or a small blender: Helpful in this recipe for blending the reduced blueberries into a smooth puree.
- Zip-top bag or piping bag to pipe out the yogurt melts
- Metal or glass bowl
- Small saucepan
- Baking sheet and parchment paper
Storage
Allow the blueberry yogurt melts to cool completely before transferring them to an airtight container. Because they contain yogurt and egg whites, and the amount of moisture left after baking can vary, store them in the refrigerator and enjoy within 3 to 4 days. They may soften slightly over time.
Toddler Tip
These little blueberry yogurt melts make such a fun snack for babies and toddlers! They’re light and crumbly, but the texture can vary slightly depending on how long they bake and how well the egg whites were whipped! Give one a quick test before serving to make sure it breaks apart easily for your child, especially for babies who are newer to finger foods.
Here's my 2 year old testing out the strawberry-banana version!
FAQ
These can be a fun finger food for babies who have started solids and are developmentally ready for finger foods. Test one before serving to make sure it breaks apart and softens easily for your baby. For babies, use plain, full-fat Greek yogurt instead of vanilla yogurt.
This recipe contains egg and milk, so ideally both foods should already have been introduced separately.
No! Unlike frozen yogurt bites, these are slowly baked until light and dry, so they won’t melt as soon as you take them out of the freezer. They still need to be stored in the refrigerator because they contain yogurt and egg whites.
Yes, either will work. Frozen blueberries may release a little more liquid, so they can take slightly longer to cook down. The important part is reducing the berries to approximately 1½ tablespoons of thick fruit mixture.
Yes! Please don't skip this step! Reducing the blueberries removes excess moisture and concentrates the flavour and colour. Adding too much liquid can make the mixture too soft and prevent the melts from holding their shape.
Yes. Transfer the mixture to a zip-top bag and snip a small opening from one corner. Keep the opening fairly small so the melts are easy to pipe and remain bite-sized.
They’re inspired by store-bought freeze-dried yogurt melts, but the texture won’t be exactly the same because they are made in a regular oven and are using whipped egg whites to create the light, puffy and crumbly texture.
Recipe
Homemade Baked Blueberry Yogurt Melts (Puffs)
Equipment
- 1 Electric handheld mixer
- 1 Immersion blender or small blender
- 1 zip-top bag or pipette bag
- 1 baking sheet
Ingredients
- ½ cup blueberries fresh or frozen
- 2 egg whites
- 2 tablespoon vanilla Greek yogurt
- 2 tablespoon corn starch
- ½ teaspoon lemon juice
Instructions
- Preheat the oven to 200°F (95°C) and line a large baking sheet with parchment paper.
- Add ½ cup of blueberries to a small saucepan. Cook over medium heat until the berries soften, burst and release their juices. Reduce the heat to medium-low and continue cooking, stirring often, until the mixture is thick and reduced to approximately 1½ tablespoons (about 6-8 minutes).
- Blend the reduced blueberries until smooth using an immersion blender or small blender.
- While the blueberries are reducing down, you can start to whip the egg whites. Separate the egg whites from the yolks, being careful not to get any yolk in the whites. Add the egg whites to a clean, completely dry metal or glass bowl. Beat with an electric hand mixer on high speed until stiff peaks form.
- In a separate bowl, stir together the Greek yogurt, cornstarch and lemon juice until smooth. Stir in the blueberry mixture.
- Add the blueberry yogurt mixture to the whipped egg whites and gently fold in. Avoid stirring or overmixing, as this can knock the air out of the egg whites.
- Transfer the mixture to a piping bag or zip-top bag. Snip a small opening from one corner and pipe small, evenly sized dollops onto the prepared baking sheet.
- Bake for 50 to 60 minutes, or until the melts feel dry and lift easily from the parchment paper. If they still feel soft or sticky, continue baking in 5- to 10-minute increments. They should be completely dry and cooked through!
- Let the yogurt melts cool completely on the baking sheet. Enjoy!
Notes
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