Basic Blueberry Smoothie
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 smoothies 1x
- Category: Smoothie
- Method: Blender
- Cuisine: American
- Diet: Vegan
Make this blueberry smoothie for breakfast! This smoothie recipe is creamy, luscious and so nutritious. You’ll need frozen blueberries and bananas, almond butter and almond milk. Recipe yields 2 servings (about 4 cups); you can easily halve or double the recipe.
Ingredients
- 1 1/2 cups to 2 cups unsweetened vanilla almond milk or water
- 1 1/2 cups frozen blueberries
- 1 1/2 cups frozen bananas (I freeze my bananas in 1/2″ slices)
- 1/4 cup almond butter
- Optional nutrition boosters: 1/4 cup old-fashioned oats and/or 2 tablespoons flax seed
- 1 to 2 teaspoons maple syrup, if necessary (I usually don’t need it)
Instructions
- 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!
Notes
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.
▸ Nutrition Information
Recipe from Cookie and Kate: https://cookieandkate.com/best-blueberry-smoothie-recipe/