This vibrant 5-ingredient blueberry milk tea is refreshing & ready in minutes! Made from a simplified blueberry syrup, plus milk and tea of your choice. Gorgeous AND tasty!
💌 Why You’ll Love This Recipe
- No special tools or blender required
- Uses real blueberries
- No artificial flavors or colors
- Made using just 5 ingredients
- Includes the BEST expert tips
These are the ingredients you’ll need to make your blueberry bubble tea.
- Blueberries. Either fresh or frozen will do. If using fresh, make sure they are ripe, otherwise, they might be too sour.
- Sugar. I used light brown sugar. It adds subtle caramel notes. If you don’t have brown sugar, simply use white granulated sugar.
- Tea. I recommend choosing black tea such as Early Grey. However, you could experiment with other tea flavors, for example, white, green, oolong, jasmine, etc.
- Tapioca pearls (boba). Made from tapioca starch, boba pearls can be found in Asian supermarkets or online. I recommend black (or other dark) pearls, otherwise, you won’t be able to see them in the drink. Make sure you’re using quick-cooking tapioca pearls. They’re ready in just a few minutes.
- Milk. I love using oat milk because it makes it a little creamy. However, you can use any milk you want! I recommend staying away from strong-flavored milk options such as rice or coconut milk.
Don’t have boba pearls? Use blueberries instead! They’re a fun alternative.
This recipe is quick, easy & straightforward. Let’s take a look at the steps below.
Don’t forget! This is just a quick visual overview. The full recipe (including exact ingredients and in-depth instructions) is waiting for you at the bottom of this post.
1 - Add blueberries, 1 cup of water & sugar to a saucepan. Bring to a boil, lower the heat and let simmer for 10 minutes.
2 - Once the blueberries are super soft, mash them with a spoon or fork.
3 - Remove from heat. Pour the blueberry syrup through a sieve into a bowl. Use a fork to squish out any remaining liquid from the blueberries.
4 - Set aside for later.
5 - Make tea. Set aside to cool.
6 - In a separate pan, cook boba pearls according to the instructions on your package. Immediately soak them in half of the blueberry syrup.
7 - Divide tapioca balls between 2 glasses. Cover with plenty of ice.
9 - Then add tea, milk, and the remaining blueberry syrup.
For optimal results don’t forget to follow the tips below!
💡 Top Tips
- Adjust to taste.
If you follow just one tip, make sure it’s this one.
There’s a reason why most bubble tea shops allow you to select your own level of ice, sugar & sometimes even milk. It’s because bubble tea is all about personal preference.
While I think this recipe gives you a great base and provides the ideal mixture of sweet, milky & refreshing, I encourage you to adjust it to taste.
For example, you could add more sugar, pour more milk, add a sweetener, or even double the amount of blueberry syrup. It’s completely up to you!
- Prepare ahead
I’ve simplified this recipe as much as possible. However, preparing ahead can make the process so much smoother.
Read the entire recipe from start to finish before you begin and measure out all the ingredients ahead.
This way, you’ll know exactly what to expect and won't have to fiddle around with measuring cups while you’re busy stirring the boba pearls.
If you’re making the cold version of this recipe, it’s especially important that you prep ahead.
Make sure you’ve got the ice cubes ready in the freezer and prepare your syrup & tea a little bit earlier than the rest of the recipe. Doing that will allow them plenty of time to cool down.
Green tip – If you make bubble tea often you might want to consider buying some reusable boba straws. They are a lot wider than regular straws, allowing the tapioca pearls to pass through them with ease. Regular straws aren’t wide enough, meaning the boba pearls will get stuck.
It’s fruity, light, refreshing, a little bit milky, and with a slightly earthy undertone.
There are roughly 220 calories per portion. Please keep in mind this is just an estimate.
Depending on your location, you might be able to find blueberry milk tea in Gong Cha, Chatime, or similar stores.
You deserve a treat, so why not jazz up this recipe with a few funky add-ons?
- Vanilla Extract. There’s nothing that can replace the richness of vanilla. It does such a wonderful job adding a little bit more depth to this recipe. I recommend 1 teaspoon per portion.
- Non-dairy Creamer. Makes it that extra bit more creamy & a little bit heavier. Pour a custom amount on top when serving.
- Maple or agave syrup. This boba tea is NOT super sweet by itself. If you prefer a sweeter version, simply drizzle some maple or agave syrup on top just before serving. Give it a stir & enjoy.
🍵 More Bubble Tea
If you like fruity bubble tea you’ve come to the right place!
Explore MORE flavors – simply search for ‘milk tea’ in the search bar.
Got any questions? While I try to cover as many aspects of this recipe as I could, you might still have some questions. Feel free to ask anything in the comments section below!
PS - Don't get intimidated by the long-ish recipe! This recipe is truly beginner-friendly and the steps are all very simple.
Blueberry Bubble Milk Tea - Boba
- 2 glasses
- Large straw optional
- ½ cup (80 g) blueberries fresh or frozen
- 1 tablespoon light brown sugar or other sugar
- 1 bag tea green, black, white, fruit
- ½ cup (80 g) quick-cooking tapioca pearls also known as boba pearls, tapioca balls
- 1 cup (235 ml) milk of choice I used unsweetened oat milk
- plenty of ice if serving cold
- Add blueberries, 1 cup of water & sugar to a saucepan.½ cup blueberries, 1 tablespoon light brown sugar
- Bring to boil, lower the heat and let simmer for 10 minutes.
- Once the blueberries are super soft, mash them with a fork.
- Remove from heat. Pour the blueberry syrup through a sieve into a bowl.
- Use a fork to squish out any remaining liquid from the blueberries.
- In a mug, add the teabag to 1 cup (235ml) of boiling water. Steep for 2-3 minutes, then set it aside to chill.1 bag tea
- Add tapioca pearls to a pan full of boiling hot water.½ cup quick-cooking tapioca pearls
- Let simmer for about 5 minutes until desired consistency.
- Remove from heat and strain through a sieve. If you don't have a sieve, simply scoop out the balls with a spoon.
- Immediately soak them in half of the blueberry syrup. Stir well & set aside.
- Divide tapioca balls between 2 glasses. Cover with plenty of ice (if desired). Then add tea, milk, and the remaining blueberry syrup.plenty of ice, 1 cup milk of choice
- Stir well and add a sweetener if you'd like (maple syrup works well!)
- The drink can separate a bit - don't worry, this is completely normal. Simply give it a stir!
- Decaf - Replace green/black tea with fruit tea.
- When cooking boba, follow the instructions on your own package. Instruction and cooking time can vary!
- If you want the boba pearls to be softer, cook them for longer. If you want them chewier, cook them for less long
- Lukewarm boba tea is a no-go! Make sure you serve it ice-cold (or very hot!)
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.