Move aside regular milk, blueberry milk is here and winning hearts. Filled with anti-oxidants, blueberries turn a sweet treat into a healthy, nutritious snack too.

  • Easy to make.
  • Filled with blueberry flavour.
  • Vitamin packed and nutritious.
  • Great for kids and adults, alike.
  • Such a stunning colour.

Ok, so who knew blueberries and milk were made for each other? Perfect for an after school snack or a refreshing start to the morning, this blueberry milk tastes amazing. And that intense purple colour is au naturel – thanks blueberries.

Blueberries are cooked for a short time until syrupy then blended and added to milk (any milk you choose) and all that gorgeous berry flavour becomes like a creamy treat. There’s no fake flavourings here – just real fruit, milk, a little sugar and maple syrup.

This recipe was adapted from my strawberry milk recipe.

Two tall glasses filled with blueberry milk, surrounded by blueberries.

Ingredients for blueberry milk

Ingredients for blueberry milk on a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Blueberries: Of course, we have to start with blueberries. Use fresh or frozen, the choice is up to you.
  • Milk: The second biggest component is milk. I love the classic – whole cow’s milk – but you can use any milk alternative too. Try almond milk, soy milk or oat milk instead.
  • Sugar: This recipe doesn’t need a lot of added sugar but it has some since I err more on the side of treats than healthy. The sugar does intensify the blueberry flavour. Either way, you can be sure you’re getting a nutritious glass of goodness.
  • Maple syrup: I started this recipe out using vanilla extract but have you ever tried maple syrup with blueberries? So, so GOOD! You can certainly use both if you really love that little hint of vanilla too.

Handy tools to have

How to make blueberry milk (step-by-step)

A collage showing how to make blueberry milk.

Detailed quantities and instructions in the recipe card below.

  1. Cook the berries: First, you’re going to cook blueberries with just a little water and sugar. They’ll release water and after a little while, it starts to get thicker and more syrupy.
  2. Puree the blueberries: Blend the blueberries in a blender to a puree (if they’re still hot, make sure to have a way for the steam to escape), then strain the puree through a fine-mesh strainer. I like to double strain it to get it as smooth as possible, the second time through a muslin (actually, I use a little mesh produce bag and it works a treat but a nut milk bag would work too).
  3. Cool: Now, you must be patient and let the blueberry puree cool, however, if you’re on the impatient side, like me, just stick it in the freezer for a little bit until it’s at least room temperature.
  4. Combine: Once the puree has cooled, mix it with cold milk and a little maple syrup. You can serve it immediately or keep in a sealed jug in the fridge for 3-4 days.

Turn it into a blueberry milkshake

If you feel like a little more indulgence turn your blueberry milk into a blueberry milkshake. Just blend one cup of blueberry milk with 1 scoop of vanilla ice cream in an electric blender and pour into a glass. You can go all out and top it with some whipped cream too.

Turn it into a blueberry smoothie

You can make a blueberry smoothie with this flavoured milk by adding some yogurt, a little almond butter and maybe some chia seeds for an even more nutritious drink.

A tall glass being filled with blueberry milk.

Tips and tricks

  • Wear gloves: Straining the blueberry puree, especially the second time, through muslin, is a messy business so where some food-safe latex gloves.
  • Blueberry stains: Be careful when straining the blueberry syrup as it can stain (my clothes, as proof, but even benchtops) so keep an eye out for splatters and wipe them up quickly.
  • Let the steam escape the blender: It’s very important to allow the steam a way to escape when blending. Most blenders have a way to remove part of the lid for this purpose. If it’s a large hole, just put a light tea towel over the top so the puree doesn’t splatter you or your kitchen.

Yield and storage

This recipe makes 4 cups of blueberry milk. The recipe is easy to scale too.

Store your purple, blueberry flavoured milk in an airtight jug or large mason jar, in the fridge for up to 4 days. Give it a little shake up before serving.

Two tall glasses filled with blueberry milk with a jug in the background.

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Two tall glasses filled with blueberry milk.
5 from 2 ratings
This blueberry milk is a refreshing fruity flavoured milk you can make all year round. Fresh or frozen blueberries are cooked and pureed into a syrup for a simple, healthy treat or snack.


  • 4 cups blueberries, fresh or frozen (500g / 1.1lb)
  • 2 tablespoons water (notes 1)
  • ¼ cup white granulated sugar (50g / 1.8oz) (notes 5)
  • 2 tablespoons maple syrup (notes 1)
  • 3 cups whole milk (750ml / 1.6 pints)

For best results, always weigh ingredients where a weight is provided



  • Place the blueberries, water and sugar into a medium or large saucepan. Cook over medium heat, stirring often, until the sugar has dissolved and the juice produced has started boiling.
  • Leave the blueberries on a low-boil for 10-15 minutes, stir from time to time, until slightly the blueberry juice has slightly thickened.
  • Blitz the blueberries and the thickened blueberry syrup, to a puree in an electric blender.
  • Strain the puree through a fine mesh strainer. For a super smooth puree, strain it a second time through muslin (or mesh produce bag or nut milk bag – the latter will take a little longer). Be careful when doing this as it can get messy – use gloves and squeeze gently so it doesn’t squirt in all directions. Squeeze as much juice through as possible and discard the leftover seeds & pulp.
  • After all is said and done, you should end up with roughly or just over 1 cup blueberry syrup. Let the blueberry puree cool to at least room temperature – you can speed this up in the freezer.
  • In a large bottle or jug, add the cooled blueberry syrup, milk and maple syrup and whisk lightly to combine (if you can’t fit in a whisk, just seal the top and give it a shake.
  • Store in the refrigerator, in a sealed bottle or jug for 3-4 days
  • Enjoy cold, shaking well before pouring into individual glasses.
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  1. Tablespoons: I use a standard Australian tablespoon (equal to 4 teaspoons).
  2. Yield: This recipe makes about 1 litre (1 quart) but can easily be scaled to suit your needs.
  3. Use by: Should be consumed within 3-4 days.
  4. Milk alternatives: Try almond milk, oat milk or soy milk too.
  5. Sugar: Can be made sugar-free / keto-friendly by using sugar-free sweetener – check packet directions for amounts.
  6. Storage: Store in the fridge, in an airtight jug or mason jar.
  7. V / VG option: Can be made vegetarian / vegan using a non-dairy milk.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.