This study aimed to optimise the extraction parameters of anthocyanins from Arbutus unedo L. fruits and then perform a new formulation of yoghurt using the extracts as a supplement. Thus, the Box–Behnken model was applied to investigate the effects of agitation speed (600–1000 rotations per minute (rpm)), sample/solvent ratio (1–6 mg/mL) and extraction time (5–25 min) on total anthocyanin content (TAC) and antioxidant activity. The optimal conditions were 770 rpm, 3.59 mg/mL and 15.61 min. The enriched yoghurt with the anthocyanins contained 32.57 µg cyanidin-3-glucoside equivalent/100 g of TAC. The new formulated yoghurt was proposed as a good source of anthocyanins.