Blueberry Smoothie Pops

Now that school is out, I’m realizing once again that I need to keep my kitchen well-stocked with healthy snacks for my kids. We spend a lot of time swimming and that means my family is ravenous when we get home. For awhile now, we’ve been relying on smoothies for a quick, slurp-able snack. It’s one way I know my kids are getting more fruit (and even veggies!) into their day.

A few summers ago I started turning our smoothies into popsicles. It’s a nice alternative to the sugary ones they see at the store and beg me to buy. These Blueberry Smoothie Pops are just perfect when the afternoon munchies hit.
I picked up a few popsicle molds a few years ago and it makes it a lot easier to make popsicles, but if you don’t have a special mold, paper or plastic cups can be used too. I used organic vanilla yogurt which does have a little added evaporated cane juice, but otherwise these get their sweetness from ripe fruit.

healthy blueberry smoothie pops

Written by: Lindsey Johnson of Cafe Johnsonia

These pops aren’t just for snacks either. They really taste like dessert, and it’s the kind of dessert I’m okay giving them on a daily basis. Not only that, but the smoothie pops also make a great quick breakfast if we’re in a hurry.

Feel free to swap out other fruit for the blueberries. We make them with other berries as well as peaches, apricots, and cherries. Really, any ripe fruit is perfect. Sometimes I also add in a handful of spinach or kale for a little added nutrition.


  • Use ripe fruit that’s in season, or frozen fruit for best flavor.
  • Leave a little room at the top for the popsicles to expand as they freeze.
  • Cover the tops of the molds or cups with a piece of foil and insert the popsicle stick. This will help keep it centered.
  • Freeze for at least 3 hours, or overnight.
  • Dip the molds into warm water to help them release better.

What healthy snacks are you making to chase away the afternoon munchies?

Blueberry Smoothie Pops

Yield: 6 pops

Prep Time: 10 min

Total Time: 3 hours

Healthy popsicles made with blueberries, banana, and yogurt for a cool sweet treat with zero guilt.


1 1/4 cups fresh or frozen blueberries
1 cup vanilla yogurt
1 large ripe banana, peeled


Have six 5 ounce popsicle molds, a 8-inch square of foil, and six popsicle sticks ready.
Place all of the ingredients into a blender and puree until smooth. Pour into the popsicle molds, leaving about 1/4-inch space at the top. Cover the molds with foil and insert the popsicle sticks into the center. Place in freezer for about 3 hours.
To serve, briefly dip the molds into warm water to help loosen them and gently pull on the stick to release the pops from the mold.


-Substitute any variety of berries, or use cherries, apricots, plum, or peaches in place of the blueberries.
-It could take longer for the pops to freeze depending on the temperature of your freezer, but three hours is about right.
-Can also use small paper or plastic cups instead of popsicle molds.

by Lindsey Johnson

Lindsey Johnson is a freelance writer, recipe developer, food stylist and photographer. She is the author of the food blog, Cafe Johnsonia, where she documents all of the delicious food she makes for the people she loves. Lindsey and her husband, Fred, are the parents of three awesome kids and live in the Mountain West.