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Frozen Blueberry and Lavender Yogurt Pops | An easy homemade yogurt pop made with lavender infused honey, fresh blueberries and creamy yogurt... you'll love this easy frozen dessert! | http://thechunkychef.com
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5 from 1 vote

Frozen Blueberry and Lavender Yogurt Pops

Whip up a batch of these easy, homemade blueberry and lavender infused yogurt pops, and you'll have a kid-friendly dessert that everyone will love!
Prep Time15 mins
Course: Dessert, Desserts
Cuisine: American
Servings: 10 servings
Calories: 99kcal
Author: Amanda


  • 2 cups fresh blueberries
  • 3 Tbsp granulated sugar
  • 6 Tbsp honey
  • 1/3 cup water
  • 2 tsp dried culinary lavender flowers (or 2-3 fresh sprigs of lavender)
  • 2 tsp lemon zest
  • 2 1/4 cups whole milk yogurt, plain (Greek could be substituted, my family just prefers using regular)


  • To a small saucepan, add blueberries and granulated sugar and heat over MED heat.  Stirring occasionally, and cook for about 10 minutes.  Press with the back of a wooden spoon to break up the blueberries (or even use a potato masher - gently).  Set aside and cool completely.
  • To another small saucepan, add water, honey, lavender and lemon zest.  Cover and bring to a boil over MED to MED-HIGH.  Once boiling, remove cover and remove from heat.  Let stand 15 minutes.
  • Pour honey mixture through a fine sieve and discard solids.  Cool completely.
  • Combine yogurt and honey mixture in a bowl, stirring to combine fully (preferably one with a pour spout).  
  • Spoon (or pour), a little bit of yogurt mixture into 10 (standard size) popsicle molds.  Spoon a little of the blueberry mixture into each of the molds, and continue alternating the yogurt and blueberry mixture, making sure to end with the yogurt.  Use a kebab stick or small fork to gently swirl the two mixtures together in each mold.
  • Follow instructions for your molds (mine has a cover and insert spots for the popsicle sticks), and freeze for 4-6 hours or overnight.  I prefer freezing overnight.


To remove pops from the molds there are a few tips:
  • Let molds stand on the counter at room temperature for 5-10 minutes or so, then gently try to remove
  • Fill your sink with warm water (not hot!), and dip molds into the water for 10 seconds each dip, then gently try to remove
To store yogurt pops:
  • Once pops are removed from molds, wrap individually in wax paper, then add to a large resealable plastic bag


Calories: 99kcal