Homemade Baked Blueberry Yogurt Melts (Puffs)
These baked blueberry yogurt melts are light and puffy, made with real blueberries and creamy Greek yogurt! They bake low and slow until dry and crumbly, making them a fun little snack for babies, toddlers and busy days on the go.
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Servings: 180 small melts (approximate!)
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, reduced to 1.5 tbsp
- 2 egg whites
- 2 tablespoon vanilla Greek yogurt
- 1½ 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. I find it easiest to blend them at this point using an immersion blender directly in the saucepan, or you can remove and blend carefully in a small blender and then return the puree to the saucepan. Reduce the heat to medium-low and continue cooking, stirring often, until the mixture is thick and reduced to approximately 1½ tablespoons (about 5-6 minutes). Let cool.
- 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 (I find this takes about 5 minutes).
- In a separate bowl, stir together the Greek yogurt, cornstarch, and lemon juice until smooth. Stir in the cooled blueberry mixture.
- Add the blueberry yogurt mixture to the whipped egg whites and gently fold in using a spatula. 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!
- Turn off the oven and let the yogurt melts cool down in the turned-off oven for another 15-20 minutes. This really helps to crisp them up and helps them hold their texture. Enjoy!
Blending the reduced blueberries really helps with piping them out and cooking evenly.
Make sure to use a metal or glass bowl!
Using a spatula is the gentlest way to combine the mixture without destroying the air in the whipped egg whites!
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Notes
Did you make this recipe? I'd love to hear from you! Leave a comment below!