Frozen Blueberry Margarita

Cheers to a great week! Let’s celebrate with a Frozen Blueberry Margarita.

I’m sorry it’s been a little quiet on the blog this week but I’ve got a lot going on. Trust me on this one.

If you didn’t know, in addition to this blog, I also work a full-time job. A blog, a full-time job and a ton of mommy duties keep this GGG girl ridiculously busy sometimes. Once in a while I have to take a step back, catch up on some sleep and start all over again. 

To welcome me back, I have prepared this delicious Frozen Blueberry Margarita as a way to say … well, cheers to me!

Rarely do I take a moment to celebrate myself and give myself credit for all that I’ve accomplished and all that I handle on an everyday basis. But today is different. Today I am toasting to me.

This easy to prepare Frozen Blueberry Margarita was prepared with great ease. I simply tossed some frozen blueberries in the blender, added some fresh citrus, some triple sec, simple syrup, blueberry liqueur and tequila and before I knew it, these frosty where going down in a wonderful blue of glory.

Frozen Blueberry Margarita

Frozen Blueberry Margarita

A delicious frozen margarita
Prep Time5 minutes
Cook Time5 minutes
Author: Linda Arceo


  • 2 cups frozen blueberries
  • 1/4 cup tequila
  • 1/4 cup lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons simple syrup
  • 1 oz triple sec
  • 1 oz blueberry liqueur
  • 24 ice cubes


  • Add the blueberries, tequila, lemon and lime juices, simple syrup, triple sec, blueberry liqueur, and ice to a blender with ice-crushing ability. Blend on high until the mixture is smooth. Salt rim of glass. Divide the margaritas among two 12-ounce margarita glasses and serve immediately. Garnish with a lime.

Frozen Blueberry Margarita

I can’t think of a better reason to celebrate than celebrating me – just kidding. Make these to celebrate making it through the week because let’s face it, “adulting” is hard.

Cheers and enjoy!

This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.

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