Fermented milk was produced from fresh goat milk, blueberry juice and mulberries with added neotame and soybean oligosaccharides as sweeteners. The optimization of process parameters based on sensory evaluation, acidity and water-holding capacity was carried out using one-factor-at-a-time and orthogonal array design methods. The results showed that the optimal conditions were determined as follows: milk to blueberry juice ratio 7:3 (V/V), inoculum size 4 g/L, neotame to soybean oligosaccharide ratio 0.35:10, fermentation time 5 h, and one mulberry added to 100 mL of fermented milk. The yogurt produced under these conditions was light purple in appearance, having a uniform color embellished with purple mulberries, and it had good gelling properties and a good flavor with water holding capacity was 35%, acidity was 110 °T. Its sensory score was 95 points. The yogurt was found to contain 7.744 mg/L anthocyanidins by an ultraviolet spectrophotometric method, suggesting it to be a novel healthy goat milk product. The yogurt was determined to have potent antioxidant activity in comparison with the positive control ascorbic acid.