This blueberry margarita will have you enjoying the season in style. Use fresh or frozen blueberries, you favorite tequila, and enjoy the fruits of the season!

Is everyone ready for blueberry season? Here in South Georgia, we are! Blueberries can be harvested between April and late September so I am ready for the farmer’s market to start overflowing with fresh picked blueberries!  

My husband Brooks loves to eat them frozen. He will fill up a 22-ounce cup with frozen blueberries and sit and pop them in his mouth.

I could never get my youngest, Connor, to eat them until his “Mimi” called them “pops” and made them fun.

Now he likes them…  Figures. I think I have just enough left until we can go blueberry picking again to make a Blueberry Margarita!

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I will still buy blueberries at the store when they are super cheap, as long as they are from a local source, and freeze them.They are so good for you and they make a tasty snack in the summer.

If you don’t happen to have access to fresh blueberries, don’t worry. I used frozen blueberries to make this blueberry margarita so I can make it all year long and I think everyone has access to frozen blueberries in their grocery stores.

Here are a few pictures from our blueberry picking from last summer! I am using a bag of frozen blueberries from our haul.

Braxton couldn’t believe how big they were. Connor just wanted to keep the neck buckets and play with them in the tub! We filled up two of these buckets so we had a ton of blueberries!! I frozen them all for later use.

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HOW TO PROPERLY FREEZE BLUEBERRIES

1. wash and dry them on paper towels  
2. lay flat on a parchment-lined or wax paper-lined baking sheet in a single layer
3. place in the freezer until frozen solid
4. when all the berries are frozen, transfer to a freezer bag and store until ready to make your drink or pop in your mouth

HOW TO MAKE BLUEBERRY PUREE

ONE: Combine frozen blueberries and water in equal portions in a blender.

TWO: Blend until the blueberries are broken down.

THREE: Store in the fridge until ready to use.

This blueberry margarita has all the traditional flavors of the classic margarita with the tangy sweetness of blueberries. I don’t use the “margarita mix” for this because I think it is too sweet and it usually has a lot of corn syrup/chemicals in it.

You don’t need to use the pre-made stuff as it is pretty simple to make a margarita with just a few ingredients. Lime juice (fresh-squeezed is best), tequila, orange liqueur (triple sec) or you can use a bit of orange juice, and some simple syrup.

HOW TO MAKE A BLUEBERRY MARGARITA

FIRST: Combine the tequila, blueberry puree, triple sec, simple syrup, and lime juice in a cocktail shaker. Shake until combined.

SECOND: Pour the soda into the shaker and stir by hand.

THIRD: Pour into 6 glasses with ice.

FOURTH: Garnish with salt, lime wedges, and frozen blueberries if you like. Enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

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HOW TO SERVE A BLUEBERRY MARGARITA

I like to make the blueberry puree when I am ready to serve the cocktails because it keeps them colder.

Smash some fresh or frozen ones to release the blueberry flavor in the cocktail shaker and then add the other ingredients.

Use the frozen blueberries as ice if you prefer not to use ice cubes all together. I know that some people don’t like to use ice because it melts and waters down your drink but, quite frankly, I drink mine too fast for that to occur.

Grab your blueberry picking buckets (or shopping carts) and grab some blueberries. This blueberry margarita should be in your hand PRONTO!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

MORE EASY PARTY FOODS

• Easy Limeade Margarita
• Blueberry Champagne Cocktail
• Margarita Dip
• Summer Apple Sangria
• Margarita Bars

BLUEBERRY MARGARITA RECIPE

{Originally posted 05/10/2015 – Photos and recipe notes updated 4/15/20}

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