Homemade Blueberry Butter

Whenever I want to elevate breakfast staples like toast, pancakes, or scones, I make my 10-minute Whipped Blueberry Butter. There is something so comforting about the fantastic combination of rich and creamy butter, sweet maple syrup, and tangy, bursting-with-flavor blueberry sauce. This recipe couldn’t be easier to prepare and only requires five ingredients!

The velvety smooth, naturally purple whipped butter instantly makes any breakfast or brunch feel special. I love it on these blueberry oatmeal pancakes, on toast with a drizzle of honey, or on these fluffy hot cross buns. So, if you are looking for a simple way to add a fancy touch to your breakfast spread, this no-fuss recipe is the perfect choice.

I first made this blueberry butter a few years ago on a weekend when I had a little extra blueberry sauce on hand. Now, this recipe has become a staple I always keep on hand. The best part? It takes just a few minutes and one bowl to make. This compound butter is one of those recipes that looks too sophisticated to try but is actually incredibly easy to make.

Why you will love this recipe 

• Only five ingredients: With just butter, blueberries, and a few other simple ingredients, I can make the most indulgent and luscious butter to spread on my toast, pancakes, waffles, or anything else I am having. 
• Fast and easy: I can have this ready to eat in just about 10 minutes.  
• Pure ingredients: All the ingredients I use are fresh and pure, so I feel good letting my kids slather it on their muffins. 
• It’s pretty too: The color makes everything I put it on look prettier and fancier.

What you will need

• Blueberry sauce: My homemade blueberry sauce is easy to make with fresh blueberries, sugar, and vanilla. It takes just a few minutes and tastes incredible. It is the perfect flavoring for this blueberry butter. 
• Unsalted butter: Since it is the base (and main ingredient) of this recipe, get the best. I use a high-quality unsalted butter like Kerrygold or Tillamook. Make sure it is softened to room temperature. 
• Milk: Use whole milk, which has a higher fat content and makes a more decadent, creamier spread. 
• Sweetener: I use maple syrup instead of powdered sugar for a healthier, more natural sweetener. 
• Vanilla bean: I like to use vanilla beans instead of vanilla extract to add a rich and complex taste. 

How to make it

Beat the butter: First, I add the softened butter and milk to my stand mixer (or food processor) and beat it on low until incorporated. Then, I turn the speed to medium-high and let it beat for five minutes, scraping down the sides and bottom a few times as needed until it is light and fluffy. 

Add the rest of the ingredients: I pour in the maple syrup and a pinch of salt before beating again on high speed for one minute. Then, I pour the blueberry sauce and vanilla beans, beating on low until combined. 

Serve or save: I enjoy my whipped blueberry butter immediately for the fluffiest and creamiest texture. Otherwise, it can be refrigerated until 30 minutes before serving. It has to soften for 30 minutes before serving. 

Expert tip

Room temperature ingredients

Use softened butter at room temperature for the creamiest and smoothest whipped blueberry butter with a fluffy texture. The milk and blueberry sauce also need to be at room temperature. This makes it much easier to incorporate them into the butter, creating a consistent taste and texture through the whole batch.

More tips to consider

• Also, ensure the blueberry sauce is completely cooled to room temperature before adding it to the butter. I usually make mine the day before. 
• Do not use margarine or butter substitutes. It has to be real butter. 
• The butter should be warmed to room temperature when served to be spreadable.
• Use whole milk to prevent runny butter. Skim and low-fat dairy do not have enough fat. 
• For a marbled effect, stir the blueberry sauce into the whipped butter with a spatula instead of whisking.

Recipe variations and add-ins:

• Add zest: A little bit of lemon zest makes this blueberry butter pop with a delightful citrusy flavor. I love it this way. 
• Other citrus: Other citrusy flavors can be used instead of lemon, like orange or lime. 
• More berries: If blueberries are hard to find, I sometimes add others like blackberries and raspberries. The mixed berry flavor is awesome, too. 
• Other herbs: I also like to add other special herbs to make this butter unique, like ginger, thyme, rosemary, or lavender. Lavender is my favorite because of its delicate floral hint.
• Honey butter: I have also used honey butter instead of regular butter, so I do not have to add the maple syrup for sweetness.    
• Spicy blueberry butter: Add a kick of spiciness with a pinch of red pepper flakes. It doesn’t make the butter spicy per se, but it gives it a tiny hint of heat. 

Serving suggestions:

A dollop of this pretty blueberry butter goes hand in hand with my blueberry French toast casserole. I also like adding it to homemade French toast and slices of this croissant casserole. It is also perfect for scones, like my buttery British scones, which only take about 30 minutes to make. But my favorite way to enjoy this creamy sweet butter is on these rainbow waffles.

I also like to add it to charcuterie breakfast boards with an array of English muffins, croissants, toasted bread slices, muffins, and bagels. I usually include other spreads like this homemade strawberry jam and persimmon jam.

How to store leftovers:

• Refrigerate: Blueberry butter wrapped in plastic can be refrigerated for up to a week.  
• Freezing: Place the butter in a freezer-safe container with plastic wrap covering the surface to avoid freezer burn. It will stay fresh for two months. I like to make individual scoops of butter with a cookie scoop and store them in freezer bags so I can take out just what I need.  
• Defrost: Remove the butter 30 minutes before serving to let it soften. 

Frequently Asked Questions

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