Add the plain Greek yogurt, milk, vanilla protein powder, and 1/4 cup blueberries to a blender. Blend on medium speed until the mixture becomes completely smooth, creamy, and evenly combined with no visible blueberry chunks or protein powder clumps remaining. Stop the blender once or twice to scrape down the sides with a spatula if needed so everything incorporates evenly. The finished mixture should look thick, silky, and lightly purple from the blueberries. Taking a little extra time during blending helps create a smoother frozen yogurt texture after spinning.

Carefully pour the blended mixture into a Ninja Creami pint container, making sure the liquid stays below the maximum fill line marked on the side of the container. This step is important because frozen mixtures expand slightly while freezing. Secure the lid tightly to help preserve freshness and prevent freezer odors from affecting the flavor.

Place the pint container on a completely flat surface in the freezer and freeze for at least 18–24 hours, or until the mixture is fully frozen solid from top to bottom. Proper freezing is one of the most important parts of the recipe because it helps the Ninja Creami create that smooth, creamy frozen yogurt consistency instead of an icy texture. Avoid freezing the container at an angle since uneven freezing can affect spinning later.

Once fully frozen, remove the pint from the freezer and take off the lid. Place the frozen pint into the Ninja Creami outer bowl according to the manufacturer’s instructions, making sure everything locks securely into place before starting the machine. If your freezer runs very cold, letting the pint sit at room temperature for 2–3 minutes can help the spinning process slightly.

Select the Lite Ice Cream setting and allow the Ninja Creami to fully process the frozen yogurt base. After the first spin, check the texture carefully. High-protein frozen yogurt recipes often look crumbly, powdery, or slightly dry after the initial cycle because protein powder freezes differently than traditional ice cream ingredients. This is completely normal and easy to fix.

If the frozen yogurt appears dry or crumbly, pour 1–2 tablespoons of milk directly into the center of the mixture. Run the Re-Spin cycle until the texture becomes smooth, creamy, and scoopable. Usually one re-spin is enough, but if needed, you can repeat the process once more for an even creamier consistency. Add milk gradually to avoid making the frozen yogurt too soft.

Use the back of a spoon to create a small hole down the center of the freshly spun frozen yogurt. Add the remaining blueberries into the center cavity instead of scattering them across the top. This helps distribute the berries evenly throughout the frozen yogurt while still keeping little juicy blueberry pockets intact.

Run the Mix-In cycle so the blueberries fold gently into the frozen yogurt base. This step creates beautiful blueberry swirls and bursts of fresh berry flavor throughout the creamy mixture without completely pureeing the fruit. The result should be thick, smooth frozen yogurt with ribbons and pockets of juicy blueberries in every bite.

Serve the frozen yogurt immediately for the creamiest and smoothest texture. Garnish with extra fresh blueberries, crushed almonds, granola, chia seeds, or a light drizzle of honey if desired. For an even more elevated presentation, serve in chilled bowls with a sprinkle of lemon zest or a few mint leaves on top for a fresh, vibrant finish.