This blueberry smoothie recipe is “basic” in the best of ways. It’s cold, creamy, nutritious and delicious. I crave this smoothie in the morning and it keeps me going until lunch. What more can you hope for in a smoothie?
All you need to make these blueberry smoothies are four basic ingredients: frozen blueberries and bananas, almond butter and almond milk. Blend them up for a luscious, plant-based treat!
I’m too tired in the mornings to make fancy breakfasts. Give me a dependable, energizing, dare-I-say “basic” breakfast like this blueberry smoothie, and I’m a happy camper.
I could drink this smoothie every morning for breakfast this summer. In fact, I think I will!
How to Make Blueberry Smoothies
These blueberry smoothies are super simple to make and will actually keep you satisfied for hours, since it offers almost 10 grams of protein and fiber per serving. Whip them up for breakfast, or any time you’re craving ice cream—they’re that good.
Frozen blueberries offer tons of antioxidants and gorgeous purply-blue color. Buy wild/organic blueberries for maximum nutrients.
Frozen bananas make this smoothie creamy and naturally sweet. This smoothie is nothing without the bananas!
Almond butter offers extra creaminess, plus protein, fiber and heart-healthy monounsaturated fat.
Vanilla almond milk makes this smoothie as creamy as possible. Buy unsweetened to avoid refined sugar. My favorite brands are Malk or Califia Farms. Or use water, for a slightly less luxurious texture.
For a sweeter smoothie, you can add maple syrup, to taste. I usually don’t need it, since the bananas are sweet enough.
For extra sticking power, you can add up to 1/4 cup old-fashioned oats and/or up to 2 tablespoons flax seed. The flax seed makes leftover smoothies almost pudding-like in texture—I’m into it!
Also read: Homemade Bloody Marys
- 1 ½ cups to 2 cups unsweetened vanilla almond milk or water
- 1 ½ cups frozen blueberries
- 1 ½ cups frozen bananas (I freeze my bananas in ½″ slices)
- ¼ cup almond butter
- 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)
- In a blender, combine all of the ingredients.
- Blend on low until the blender gains traction, then ramp up to the highest speed as soon as possible (or if your blender has a smoothie function, that will work great). Stop to scrape down the sides or add more milk if necessary.
- Once the smoothie is completely smooth and creamy, taste it and blend in maple syrup if you’d like a sweeter smoothie. Divide the smoothie into 2 glasses. Serve immediately!
Recipe inspired by my banana almond smoothie.
MAKE IT GLUTEN FREE: The smoothie is gluten-free without the oats. If you’re adding oats, be sure they’re certified gluten-free.
MAKE IT NUT FREE: I haven’t tried this, but you could substitute sunbutter for the almond butter, and nut-free milk (oat milk, coconut milk, etc.) or water for the almond milk.
STORAGE SUGGESTIONS: These smoothie keep well in the refrigerator, covered, for 1 to 2 days. The top layer may darken in color; scoop off that layer if you’re bothered by it.