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100-Calorie Blueberry Lemon Cups – Fresh, Bright, and Simple

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup nonfat plain Greek yogurt (or low-fat, if preferred)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons honey or maple syrup (to taste)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 cup fresh blueberries (plus extra for topping)
  • 1 tablespoon water
  • 1 teaspoon cornstarch (optional, for thicker swirl)
  • 6–8 silicone muffin cups or a small 6-cup muffin tin lined with paper liners

Method
 

  1. Make the blueberry mix: In a small saucepan, add 3/4 cup of the blueberries, the water, and a tiny pinch of salt. Cook over medium heat for 3–5 minutes, stirring, until some berries burst and release juices.
  2. Thicken (optional): If you prefer a thicker swirl, dissolve the cornstarch in 1 teaspoon cold water. Stir into the berries and simmer 30–60 seconds until slightly glossy. Remove from heat and let cool 5 minutes. Stir in the remaining 1/4 cup fresh blueberries for texture.
  3. Mix the yogurt base: In a bowl, whisk the Greek yogurt, lemon juice, lemon zest, honey, vanilla, and sea salt until smooth. Taste and adjust sweetness or lemon as needed.
  4. Assemble the cups: Place your silicone cups or lined muffin tin on a small tray. Spoon about 2 tablespoons of the lemon yogurt into each cup.
  5. Add the blueberry swirl: Add a teaspoon of the blueberry mixture on top of the yogurt in each cup. Use a toothpick or knife tip to gently swirl.
  6. Top it off: Add another tablespoon of yogurt to cover, then a small dot of blueberry on top for a pretty finish.
  7. Chill to set: Refrigerate for at least 1–2 hours. For a firmer, almost semifreddo-like bite, freeze for 45–60 minutes.
  8. Serve: Garnish with a few fresh blueberries or a pinch of zest. Enjoy cold.