Name: Homemade Blueberry Butter Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/3 cup prepared blueberry sauce (cooled); 1 cup unsalted butter (softened to room temperature); 1/4 cup milk; 3 tablespoons maple syrup; 1 vanilla bean (or 1–2 teaspoons vanilla extract); 1 pinch kosher salt

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Introduction

Homemade Blueberry Butter is a delightful and fruity spread that’s perfect for breakfast or snacks. Made with fresh blueberry sauce and whipped butter, it adds a sweet, creamy touch to toast, muffins, and more. This easy recipe comes together in minutes and makes a tasty addition to your kitchen favorites.

A small white bowl is filled with a creamy, thick purple spread that has bits of blueberries mixed in, giving it a textured appearance. A silver spoon is partially inserted into the bowl, slightly lifting the spread to show its dense, whipped consistency. In the background, there is a white bowl filled with whole blueberries, and a two-layer cake with light brown layers and a smooth purple frosting. Several fresh blueberries are scattered on a white marbled surface around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup prepared blueberry sauce (cooled)
1 cup unsalted butter (softened to room temperature)
1/4 cup milk
3 tablespoons maple syrup
1 vanilla bean (or 1–2 teaspoons vanilla extract)
1 pinch kosher salt

Instructions

Step 1: First, make the blueberry sauce and set aside 1/3 cup to cool to room temperature. You can also use leftover blueberry sauce if you have some on hand.
Step 2: In the bowl of a stand mixer, beat the softened butter and milk together on low speed just until incorporated.
Step 3: Increase the mixer speed to medium-high and beat the mixture for 5 minutes, scraping down the sides and bottom of the bowl a couple of times. The butter should become light and fluffy.
Step 4: Add the cooled blueberry sauce, maple syrup, vanilla bean seeds or extract, and a pinch of kosher salt. Beat on low speed just until everything is combined.
Step 5: Enjoy the whipped blueberry butter immediately, or refrigerate it for later use.
Step 6: The butter will firm up when chilled. Remove it from the refrigerator 20 to 30 minutes before serving to allow it to soften to room temperature.

Tips & Variations

If you don’t have a vanilla bean, vanilla extract works perfectly as a convenient substitute.
Try substituting maple syrup with honey or agave for a different flavor profile.
For a tangier twist, add a teaspoon of lemon zest to brighten up the blueberry flavor.

Storage

Store the blueberry butter in an airtight container in the refrigerator for up to one week. When ready to use, allow it to soften at room temperature for 20 to 30 minutes to regain its creamy texture. You can also freeze it for longer storage and thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a white ramekin filled with a thick, creamy purple spread that has small blueberry pieces mixed in. A silver spoon is partially buried in the spread, with the texture looking soft and fluffy. Around the ramekin, there are a few fresh whole blueberries on a white marbled surface, and in the blurry background, there is a slice of light brown sponge cake layered with the same purple spread, along with another white ramekin filled with whole blueberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries to make the sauce?

Yes, frozen blueberries work well for the sauce. Just thaw them first and drain any excess liquid before making the sauce to avoid a watery butter.

How do I make blueberry sauce from scratch?

Simmer fresh or frozen blueberries with a bit of sugar and lemon juice over medium heat until the berries break down and the sauce thickens, about 10 minutes. Let it cool before using in the butter.