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!

Fluffy blueberry butter in a ramekin.

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.

A ramekin with purple, homemade, whipped blueberry butter. Slices of bread topped with blueberry butter.

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

Overhead shot of whipped blueberry butter ingredients in bowls on a table.
  • 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. 

Adding milk and butter to a food processor.

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. 

Making blueberry butter in the food processor.

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. 

Blueberry butter toast.

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.
A ramekin with purple, homemade, whipped blueberry butter.

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. 
Drizzling honey on top of blueberry butter toast.

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. 
A bread slice topped with whipped blueberry butter and honey.

Frequently Asked Questions

Why is my blueberry butter clumping?

This happens when the butter is not soft enough. It will not incorporate with the other ingredients properly, leading to clumping. Also, if the butter is still too cold, it will not mix well with the milk and other ingredients. Let the butter come to room temperature before mixing it with any other ingredients. When the butter is easily indented with your finger, it is ready.

Should I soften my butter before serving it?

I serve my blueberry butter right after making it because it is at its softest and fluffiest. However, if you’re not ready to serve it right away, it is better to take it out of the refrigerator about 30 minutes before serving so it can soften. I take mine out about 30 minutes before and then whip it up a bit with my immersion blender to make it nice and fluffy. 

Can I leave my butter out of the fridge?

Although the USDA says it is safe to leave butter out at room temperature for one to two days, homemade butters like this are not the same. Any compound butter (butter with added ingredients) should never be left out of the refrigerator for longer than two hours. This one has milk added, so it is especially susceptible to bacteria. Leaving it out longer can also affect the flavor and color of the butter. 

Why is my blueberry butter runny?

It could be that the butter was too warm. It has to be room temperature. Not warm or melted. Beating the butter for too long can also be a problem. Just beat it long enough to get it thick and fluffy. Adding too much milk is another way to make it runny. Measure carefully and be sure to use whole milk. Skim or low-fat milk does not have enough fat. Finally, be sure the blueberry sauce is cool before adding it. I make mine the day before. Warm sauce will melt the butter. 

Blueberry butter toast with a drizzle of honey.

More purple recipes to try:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!

Fluffy blueberry butter in a ramekin.

Homemade Blueberry Butter

Whipped blueberry butter with sweet maple syrup and tangy homemade blueberry sauce, takes just 10 minutes and 5 ingredients to make.
No ratings yet
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: Blueberry Butter
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 269kcal

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

  • First, make the blueberry sauce and set aside 1/3 cup to cool to room temperature. You can also use leftover blueberry sauce.
  • In the bowl of a stand mixer, beat butter and milk on low speed just until incorporated.
  • Then, with the mixer on medium-high, beat the mixture for 5 minutes, scraping down the sides and bottom of the bowl a couple of times. The butter should be light and fluffy.
  • Add the remaining ingredients and beat on low just until combined.
  • Enjoy immediately or refrigerate for later.
  • The whipped blueberry butter will firm up in the refrigerator, so remove it from the refrigerator for 20 to 30 minutes to let it soften to room temperature before serving.

Video

Notes

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.

Nutrition

Calories: 269kcal | Carbohydrates: 15g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 195mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.