Blueberry Vinaigrette Dressing

Jim Robinson

By Jim Robinson

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5 from 4 votes

Every year, my family kicks off the summer season by picking blueberries at our local farm mainstay, Frog Eye Farm. We return home with baskets overflowing with plump, juicy blueberries, and the inevitable question arises: What are we going to do with all these berries?

Green plastic baskets sitting on grass filled with fresh-picked blueberries.

That’s where this blueberry vinaigrette comes into the picture. Refreshing, zesty, and sweet all at once, this homemade blueberry vinaigrette is the real deal.

It’s your secret weapon in the kitchen, transforming plain greens into a vibrant, flavorful masterpiece. Plus, with the little help of a food processor or blender, you can have it ready in minutes. 

So if you’re in the same berry-filled boat as me, give this tangy vinaigrette a shot. It might just become a staple condiment in your fridge.

Top view of Blueberry Vinaigrette on a spoon, vertical orientation.

Why You’ll Love This Recipe

  • Quick and Easy: This recipe takes five minutes to make and is extremely straightforward. All you need is a blender or food processor, and you’re good to go.
  • Packed with Antioxidants: Blueberries are a powerhouse of antioxidants, vitamins, and minerals (1). Incorporating them into your salad dressing is a tasty way to boost your nutritional intake.
  • Versatile: This dressing is not just for salads. You can use it as a marinade for your grilled proteins or a dip for fresh veggies.
  • Customizable: Adjust the sweetness, tanginess, and seasoning to match your taste buds.
Blueberry Vinaigrette dressing in a glass jar on a white plate with two spoons, blueberries and honey in the background.

How to Make Blueberry Vinaigrette Dressing

Creating this vibrant dressing is a breeze. You can find the full, printable recipe at the end of this post, but let’s take a quick look at what’s needed to make this recipe.  

Ingredients for Blueberry Vinaigrette laid out on a white counter.

Key Ingredients 

  • Blueberries. The star of the show, these little berries lend a delightful sweetness and vibrant color to the dressing. Plus, blueberries are super healthy.
  • Balsamic Vinegar. You need something acidic to balance out all the sweetness, and that’s where balsamic vinegar comes in. You can opt for white balsamic vinegar to preserve the stunning purple hue of the blueberries, but regular balsamic works just as well.
  • Honey. The honey brings a touch more sweetness and acts as an emulsifier, helping to blend the oil and vinegar seamlessly.
  • Dijon Mustard. A little bit of Dijon mustard imparts a subtle tang and also helps emulsify the dressing.

Step-by-Step Instructions

  1. Blend the Ingredients. Combine everything except the oil in a blender or food processor. 
Woman's hand pouring balsamic vinegar into a blender full of blueberries.
Blueberries inside of a blender with additional ingredients for a vinaigrette dressing.

2. Emulsify the Dressing. Slowly drizzle in the olive oil to meld the dressing together.

Pouring honey into a blender with blueberries.

3. Season to Taste. Add salt and pepper.

4. Store. Pour the vinaigrette into a jar or bottle. Use immediately, or tuck it in the fridge for future use.

Pouring Blueberry Vinaigrette into a glass container.

Recipe Tips, Variations, and Substitutions

  • Add Poppy Seeds and Lemon. For a refreshing twist, try adding poppy seeds and a bit of extra lemon to the dressing. Blueberries, lemon, and poppy seeds are always a winning combination in my book.
  • Spice It Up. For a kick, add some red pepper flakes to the mix. A touch of heat can complement the sweet and tangy flavors beautifully.
  • Substitute the Sweetener. If you’re not a fan of honey or want a vegan version, you can substitute it with maple syrup or agave nectar.

Storage Recommendations

Store your blueberry vinaigrette in an airtight glass container and leave it in the fridge. It’s best to use it within a week due to the fresh blueberries.

When you’re ready to use the vinaigrette, just give the container a good shake to mix everything together.

Blueberry Vinaigrette in a glass container on a white plate with blueberries and honey in the background.

Frequently Asked Questions

Can I make this recipe with another vinegar?

Definitely. While balsamic vinegar pairs wonderfully with blueberries, you could also use white wine vinegar, apple cider vinegar, or even raspberry vinegar for a fruity twist.

Can I use this as a marinade?

Absolutely. This vinaigrette makes an excellent chicken, pork, or tofu marinade. The acidity of the vinegar and lemon juice helps tenderize the protein, while the blueberries and honey provide a sweet flavor contrast.

Can I freeze this dressing?

While it’s best to use this vinaigrette fresh, you can freeze it in an airtight container if needed. Just thaw it in the fridge overnight before using, and give it a good shake or stir to re-emulsify the ingredients.

Try These Other Blueberry Recipes

Blueberry Vinaigrette in a glass container on a white plate with blueberries and honey in the background.
Print Recipe
5 from 4 votes

Blueberry Vinaigrette

This healthy blueberry vinaigrette is brimming with juicy sweetness and tart acidity, perfect for zesting up summer salads. It's ready in 5 minutes and also makes a flavorful marinade for protein and veggies.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Salad
Cuisine: American
Diet: Vegetarian
Keyword: blueberry vinaigrette
Servings: 10
Calories: 123kcal


  • Food processor or blender


  • 1 cup blueberries fresh picked are best
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil extra virgin
  • 2 tbsp honey
  • 1 clove garlic minced
  • 1/2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • Salt and pepper to taste


  • Combine blueberries, balsamic vinegar, honey, garlic, Dijon mustard, and lemon juice in a food processor or blender. Puree until the mixture is completely smooth and the blueberries are blended.
  • Slowly drizzle the olive oil into the food processor or blender while blending. This method will help to emulsify the vinaigrette and give it a smooth, creamy texture.
  • Once the olive oil is incorporated, season the vinaigrette with salt and pepper. Give it one final blend to combine everything.
  • Give it a taste and see if it needs anything. If it's too tangy, add more honey to sweeten it. If the texture is too thick, you can thin it out with a bit of water or lemon juice. 
  • Pour the vinaigrette into a jar or bottle with a tight-fitting lid. Use it immediately or store it in the fridge for up to a week. For best results, let it sit in the fridge for a day before using to let the flavors meld together.


The Dijon mustard isn’t strictly necessary, but it can add a nice tang and help emulsify the vinaigrette.


Calories: 123kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.2mg

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