Make this light and dreamy homemade blueberry marshmallow fluff with only five simple ingredients! It’s delicious paired with fresh fruit, swirled over a banana split, or spooned onto cakes and cupcakes. Naturally sweetened (no corn syrup needed!), made with real, wholesome ingredients, and completely paleo-friendly and dairy-free.
You should also try my regular marshmallow fluff or my strawberry fluff!
why you should make homemade marshmallow fluff
Homemade strawberry marshmallow crème that’s ultra-fluffy, silky smooth, and spoon-able!
- Foolproof + effortless: just 6 simple ingredients for cloud-like perfection every single time.
- No corn syrup here! This batch is naturally sweetened with maple syrup, refined sugar–free, gluten-free, and paleo-friendly.
- Drizzle it, dip it, spread it… it’s dreamy on fresh fruit, swirled into matcha or lattes, spooned over cupcakes, pancakes, waffles, cakes, hot cocoa, ice cream — even a banana split.
- And yes, it puts anything store-bought to shame: fresher, cleaner, and bursting with real blueberry flavor.
Recipe video
Is blueberry marshmallow fluff healthy?
My homemade marshmallow fluff recipe is made with real, wholesome ingredients compared to store-bought fluff. Let’s peak at the ingredients in both:
- Store-bought: corn syrup, sugar, water, contains less than 2% of dried egg whites, cream of tartar, xanthan gum, artificial and natural flavor.
- Homemade fluff: freeze dried blueberries, egg whites, maple syrup, cream of tartar, vanilla extract, sea salt
How to make homemade blueberry marshmallow fluff
Be sure to scroll to the recipe card for the full recipe!
Equipment needed
- Stand mixer or hand mixer: I prefer using a stand mixer because it’s hands-off and very quick! However, you can use a hand mixer if it’s all you had. I love my Kitchenaid mixer, but this Hamilton Beach mixer is amazing and a much more affordable option!
- Medium pot
- Jar for storing
Ingredients you’ll need
- Freeze dried blueberries: We’ll need two 1oz bags! I like to purchase mine at Trader Joes, however you can find them on Amazon! Be sure to grab freeze dried and not dried!
- Vanilla extract & sea salt: gives the fluff extra flavor and depth!
- Carton Pasteurized Egg whites: these are the base, making it fluffy and giving its signature texture! You can use fresh egg whites or carton egg whites, just be sure to use a food scale to measure 90 grams!
- Cream of tartar: help stabilize the egg whites so it stays thick, creamy, and fluffy!
- Maple syrup: sweetens and thickens this marshmallow fluff.
Steps to make homemade strawberry marshmallow fluff
- First, add the freeze dried strawberries to a food processor or blender and blend until powder form and no large clumps remain. Set aside.
- Next, beat the egg whites until foamy, then add the cream of tartar and sea salt and beat until stiff peaks form. Add in the strawberry powder and beat again until well combined.
- Next, boil the water, honey, and maple syrup until it reaches 240°F.
- Very slowly, pour the sugar syrup into the egg whites, while they’re beating.
- Beat the marshmallow fluff until thick and glossy. Then add in the vanilla, beat another minute until combined. Then store in an air-tight container!
How to store blueberry marshmallow fluff
Keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 1 week.
How to enjoy marshmallow fluff
- Serve with a fruit platter, fruit kebabs, or just slices of fruit!
- Make a fluffernutter! Spread peanut butter (or your favorite nut butter) and marshmallow creme on bread like a PB&J.
- Serve on top of ice cream or banana splits.
- Use on top of cupcakes, cakes, or even banana bread.
- Add on top of lattes, matcha, etc.
FAQ’S & Expert tips
- Is it okay to consume raw egg whites? Pasteurized egg whites are liquid or dried egg whites heated to a specific temperature to destroy bacteria without cooking them, making them safe for raw consumption! However, because we are pouring boiling syrup into the egg whites, it’s okay to use raw egg whites as well!
- Whip egg whites perfectly: Whip egg whites with cream of tartar to soft peaks before slowly adding the hot syrup; this helps create the light, fluffy texture.
- Cook sugar syrup carefully: Using a candy thermometer helps ensure the syrup mixture is cooked to the correct temperature so the fluff turns out perfectly! I don’t recommend making this recipe without a candy thermometer.
- Add the syrup in slowly: On a lower speed, drizzle in the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.
More healthy recipes to try
- Whipped honey
- Chocolate strawberry cups with marshmallow fluff
- Gingerbread marshmallows
- snickerdoodle marshmallows
- Frozen S’mores
- Strawberry frozen S’mores
- S’mores cookie bars
- Easy S’mores Tart
- strawberry marshmallows
- matcha marshmallows
If you try this recipe and love, it’d meant he world to me if you left a star rating & review below! Tag me in your remakes on instagram @danishealthyeats! <3
Blueberry Marshmallow Fluff
Make this light and dreamy homemade blueberry marshmallow fluff with only five simple ingredients! It’s delicious paired with fresh fruit, swirled over a banana split, or spooned onto cakes and cupcakes. Naturally sweetened (no corn syrup needed!), made with real, wholesome ingredients, and completely paleo-friendly and dairy-free.
Ingredients
- 2 oz bags freeze-dried blueberries *be careful to get freeze-dried, not dried!
- 90 grams Carton egg whites (about 1/2 cup!)
- 1/4 tsp cream of tartar
- 1/3 cup water
- 1 1/4 cups maple syrup
- 3/4 tsp vanilla extract
- pinch of sea salt
Instructions
- Note: It's important that the bowl of your stand mixer is super clean with no grease residue or the egg whites may not whip properly.
- In the bowl of your stand mixer, whip the egg whites until they’re frothy, about a minute. Add in the cream of tartar and sea salt then whip to soft peaks (a few minutes).
- While they're whipping, add the freeze-dried blueberries to a food processor or blender and blend until powder form and no clumps remain. Once the egg whites are in stiff peaks, add the blueberry powder and whip again for a minute. Then you can turn off the mixer while you make the syrup.
- In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend getting a cheap candy thermometer from Amazon. It's VERY important it reaches 240 to prevent the fluff from deflating later on.
- Remove the syrup mixture from the heat. While the mixer is going on medium/high, very slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (2-3 minutes).
- Add in the vanilla and whip for another minute.Place in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
