- Food: Blueberry Smoothie
- Writer: Lizzie Green
- Content-Type: Food Blog
In the greatest possible manner, this Blueberry Smoothie recipe is “simple.” It’s refreshing, creamy, filling, and delicious.
This smoothie gives me energy in the morning and keeps me going until lunchtime. What else could you want from a smoothie?
Only four ingredients are required to make these blueberry smoothies: frozen blueberries and bananas, almond butter, and almond milk. Blend them together for a delectable plant-based treat!
In the mornings, I’m too exhausted to make extravagant breakfasts. I’m a happy camper when I have a dependable, energizing, dare I say “simple” breakfast like this blueberry smoothie.
This smoothie is something I could drink every morning for breakfast this summer. Indeed, I believe I will!
How to Make Blueberry Smoothie?
These blueberry smoothies are easy to make and will keep you full for hours because they include over 10 grams of protein and fiber per serving. Make them for breakfast or whenever you have an ice cream craving—they’re that wonderful.
Frozen blueberries are high in antioxidants and have a beautiful purplish-blue tint. To get the most nutrition, go for wild/organic blueberries.
This smoothie is creamy and naturally sweet thanks to frozen bananas. Without the bananas, this smoothie would be nothing!
Almond butter adds richness to the dish while also providing protein, fiber, and heart-healthy monounsaturated fat.
This smoothie is made even creamier using vanilla almond milk. To avoid processed sugar, buy unsweetened. Malk or Califia Farms are two of my favorite brands. Use water if you want a less luscious feel.
You can add maple syrup to taste for a sweeter smoothie. I don’t normally need it because the bananas are sweet enough.
You can add up to 1/4 cup old-fashioned oats and/or 2 teaspoons flax seed for added sticking power. Flax seed gives leftover smoothies a pudding-like texture, which I love.
|Time to prepare: 5 minutes
Time to cook: 0 minutes
5 minutes in total 2 smoothies
Yield: 2 smoothies
Breakfast should include this blueberry smoothie. This smoothie is creamy, rich, and packed with nutrients. Frozen blueberries and bananas, as well as almond butter and almond milk, are required. The recipe makes 2 servings (approximately 4 cups) and can easily be halved or doubled.
- 1 ½ cups to 2 cups unsweetened vanilla almond milk or water
- 1 ½ cup frozen blueberries
- ¼ cup almond butter
- 1 ½ cups frozen bananas (I freeze my bananas in ½″ slices)
- Optional nutrition boosters: ¼ cup old-fashioned oats and/or 2 tablespoons flax seed
- 1 to 2 teaspoons maple syrup, if necessary (I usually don’t need it)
- Combine all of the ingredients in a blender.
- Blend on low until the blender gets going, then quickly increase to the highest speed (or if your blender has a smoothie function, that will work great). Stop to scrape down the edges and, if necessary, add additional milk.
- Taste the smoothie once it’s perfectly smooth and creamy, and add maple syrup if you want it to be sweeter. To serve, divide the smoothie between two glasses. Serve right away!
- MAKE IT GLUTEN-FREE: Without the oats, the smoothie is gluten-free. If you’re going to use oats, make sure they’re gluten-free.
- MAKE IT NUT-FREE: I haven’t tried it, but you could replace the almond butter with sun butter and the almond milk with nut-free milk (oat milk, coconut milk, etc.) or water.
- STORAGE SUGGESTIONS: Store these smoothies in the refrigerator for 1 to 2 days, covered. The top layer may deepen in color; if this bothers you, scoop it off.