The very first time I made a Blueberry Mimosa, it wasn’t for any special occasion at all — just a lazy Sunday morning where the kitchen still smelled faintly of pancakes from the day before. I remember standing there with a handful of blueberries I’d meant to toss into oatmeal, but honestly wasn’t in the mood for “responsible breakfast food.” So into the blender they went… and somehow this brilliant, slightly magical drink was born.

What struck me instantly wasn’t even the taste — it was the color. This jewel-toned, deep violet swirl that somehow made an ordinary bottle of champagne feel like a celebration. The moment I poured that first glass, the bubbles lifted the blueberry aroma into the air, and suddenly it felt like brunch had upgraded itself without asking.

There’s something incredibly comforting about drinks that are simple but feel playful. A mimosa is familiar, safe, reliable — and then you add blueberry puree and suddenly it’s bold, flirtatious, a little mischievous. I love that. I love that a drink can shift the mood of a morning.

I made it again the next weekend, almost as an experiment, and by the third time it had officially become “my thing.” You know that one recipe your friends request because “yours just tastes better”? This became that for me. Someone once said it tasted like “a mimosa that went on vacation” — I still think about that.

If you’re hosting brunch, planning a shower, or just want a small escape in a champagne flute, this easy blueberry mimosa recipe for brunch is the kind of treat that makes a morning feel intentional, even when it’s not.

Recipe Resume (Selling Points)

Just 3–4 ingredients and almost impossible to mess up.
Gorgeous color that looks fancy with zero effort.
Sweet but not too sweet, especially if you use fresh berries.
Easily scaled for crowds — hello, pitcher mimosas.
Works with champagne, prosecco, or sparkling wine.
Surprisingly aromatic once the bubbles hit the puree.
Blueberries hide imperfections — no perfect garnish needed.
Always gets at least one “wait, what’s in this?” at brunch.

Why This Blueberry Mimosa Is The Only One You’ll Ever Need

I brought a pitcher of these to my cousin’s bridal shower, fully expecting it to sit next to the orange juice mimosas and be politely ignored. Nope — the blueberry disappeared first, and not quietly. My aunt asked for the recipe before the bride even opened gifts. And when a drink outshines a table full of pastries? That’s when you know it’s a keeper.
Cuisine Type: American Brunch Cocktail.

What You Really Need to Make This Amazing Blueberry Mimosa (Simplified)

1 cup fresh or frozen blueberries
2 tbsp sugar or honey
1 tbsp lemon juice
1 bottle chilled champagne or prosecco
Optional: extra blueberries for garnish

How to Master the Perfect Blueberry Mimosa (My Secret Method)

Start by simmering the blueberries with a splash of lemon and sugar until they soften and your kitchen smells like warm jam. Blend it into a smooth puree, then strain if you want a silky version (especially helpful if you prefer a blueberry mimosa without pulp). Let it chill until cold — warm puree will flatten the champagne bubbles.

When it’s time to serve, spoon a little puree into the bottom of each glass and gently pour champagne over it. I always do it slowly, partly for drama and partly because watching the ombre swirl rise is half the fun. Give a soft stir, garnish if you’re feeling fancy, and sip.

Chef’s Notes and Tips For A Flawless Blueberry Mimosa

Fresh berries give the brightest flavor, but frozen ones work beautifully when simmered — just add a touch more lemon to brighten them up. If you like your drinks on the dry side, use brut champagne and reduce the sugar in the puree.
If you’re serving this at a shower or brunch party, keep the blueberry puree in a small pitcher on ice. Guests love customizing their own sweetness level — and honestly, interactive drinks always get people talking.

Get Creative! Easy Substitutions and Fun Variations

Swap blueberries for blackberries, strawberries, or peaches. Add a splash of lavender syrup for a floral spin, or mix in a bit of orange juice for a “blue sunrise” vibe. For a sparkling mocktail, use club soda or grapefruit sparkling water.

Lighten It Up! Simple Swaps for a Healthier Blueberry Mimosa

For a low-sugar blueberry mimosa, sweeten the puree with monk fruit or skip sweetener entirely. Use dry prosecco and keep portions small for a lighter brunch cocktail. Sparkling water works too if you’re going alcohol-free.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe:

1. Can I make blueberry puree ahead of time for a big event?

Absolutely. In fact, the flavor deepens beautifully after it rests overnight. Just store it in an airtight container in the fridge. Before serving, give it a quick stir — berry purees naturally thicken, and loosening it helps it mix smoothly with champagne.
If you’re preparing for something like a best blueberry mimosa for bridal showers setup, make a double batch. Guests always reach for the blueberry option first, and having extra ensures you’re not scrambling mid-party.

2. What’s the best alcohol to use for a blueberry mimosa?

Brut champagne or prosecco works best because the dry flavor balances the sweetness of the berries. Sweeter sparkling wines can make the drink taste more like dessert.
If you’re serving diverse tastes, offer both dry and semi-sweet options. People love customizing their glass, and it keeps your brunch feeling relaxed and welcoming.

3. How do I make a blueberry mimosa without pulp?

After blending the blueberry mixture, simply pass it through a fine mesh sieve. This removes seeds and skins, leaving a smooth, velvety puree.
This step is especially important if you’re serving people who prefer clean, smooth cocktails. Plus, champagne interacts better with a silky puree, giving you that layered, elegant look.

4. Can I make this mimosa non-alcoholic?

Definitely. Use sparkling water, non-alcoholic champagne, or even ginger ale. The blueberry puree adds enough depth that the drink still feels special.
Mocktail versions are great when hosting mixed groups — kids love the color, and adults appreciate something festive that doesn’t involve alcohol.

5. Can I use frozen blueberries?

Frozen blueberries are perfect for this recipe. They break down faster when heated and often have deeper color.
Just simmer them a touch longer to evaporate extra water. The result is a rich, flavorful puree that blends seamlessly into champagne.

6. How can I adjust the sweetness?

For a less sweet mimosa, use brut champagne and reduce sugar in the puree. For sweeter versions, add a bit more honey or mix in a splash of orange juice.
Custom sweetness is one of the perks of making a fresh blueberry mimosa with puree at home instead of using pre-made mixes.