I mentioned that I’ve been cutting back on sugar with the help of a Go Sugar Free program and you guys? It’s TOTALLY working. My consumption of the sweet stuff has dropped at least 95% over the past several weeks, and the course has taught me to be more sugar selective moving forward.
That being said, I still crave a sweet treat at night every now and again so I’ve been turning to Blueberry Muffin Larabars which are naturally sweetened with dates, unsweetened dried blueberries, and blueberry juice concentrate. All natural ingredients but still, the grams of sugar in the nutrition label is OFF the charts.
So, I decided to throw a few Blueberry Muffin Larabar-inspired ingredients into a blender and voila, Blueberry Muffin Smoothies were born! This not-too-sweet, ultra-thick smoothie recipe tastes just like a Blueberry Muffin. It’s crazy!
Watch How to Make It!
Vanilla Greek Yogurt is blended with milk, frozen blueberries, frozen banana, lemon zest, ice, and uncooked oats until it’s thick, smooth, and perfectly sippable. So much healthier than a blueberry muffin and will keep you much fuller longer too.
I credit the blueberries for giving this smoothie such a superb blueberry flavor, of course, but the addition of lemon zest, vanilla yogurt, and raw, uncooked oats really takes it from blueberry smoothie to blueberry muffin smoothie.
If you’ve never added raw, uncooked oats to your smoothies, don’t be scared. Not only does it add a boost of heart-healthy goodness to each sip, but it reminds me of the crumble topping some blueberry muffins are garnished with. Gosh I love me some blueberry muffins but even before I got Celiac Disease and started the Go Sugar Free Course they made me feel like h-e-double hockey sticks after eating them. WAY too much. This smoothie recipe on the other hand is just the ticket for a perfectly satisfying breakfast, snack, or after-dinner treat!
Here’s your all-star-smoothie lineup.
Start by adding 1/2 cup milk into a blender. I used unsweetened vanilla almond milk but you can use whatever milk you’ve got. Next add an individual-sized container (4-6oz) Vanilla Greek Yogurt. The vanilla flavor is one of the things that really makes this smoothie taste like a muffin.
Then toss in 1/2 cup frozen blueberries. Anyone else’s children just bonkers for blueberries? Lincoln annihilates at least a pint a week. Fresh blueberries are really easy to freeze, too. Just toss them in a freezer bag and freeze flat so they don’t clump together.
Add 1/2 frozen banana next (or a whole frozen banana for extra sweetness.) I like to freeze bananas when they’ve got “cheetah spots.” To eat them at this stage would make me gag (it’s the texture, right?!) but they indicate the perfect ripeness level, and therefore sweetness level, to use in smoothies.
You never want to freeze a banana with the peel on as it’s next to impossible to peel frozen. All you have to do is peel then place inside a ziplock back and squish. There’s no need to uniformly slice the banana as the chunks will come right out of the bag.
Finally, add 1/2 cup ice, 1/4 cup raw uncooked certified gluten-free oats, and 1/4 teaspoon lemon zest. If you don’t want to buy a lemon just for this smoothie recipe, it’ll still be good without it. With the lemon zest though, it’s GREAT. Again, really drives home that muffin flavor.
Turn on the blender then blend until the smoothie is very, well, smooth.
Pour into a glass and enjoy!
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Blueberry Muffin Smoothie
Description
Skip the muffin and drink a healthy Blueberry Muffin Smoothie that tastes like one instead!
Ingredients
- 1/2 cup milk (I used unsweetened vanilla almond breeze)
- 4 – 6oz vanilla Greek yogurt (1 individual-sized container)
- 1/2 cup frozen blueberries
- 1/2 frozen banana (or a whole banana if you like your smoothies sweeter)
- 1/4 cup raw, uncooked certified gluten-free oats
- 1/4 teaspoon lemon zest
- 1/2 cup ice cubes
Directions
- Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
I’m telling you – thick, not-too-sweet, and bursting with blueberry muffin flavor. Love this combo! Enjoy!
I didn’t have a zester or cheese grater so I made this without the lemon zest. Holy COW this is delicious! 11/10 will definitely make again, next time with the lemon zest!
So thrilled you loved it, Holli!! Thank you so much for your feedback and recipe rating, too!
As a creature who enjoys privacy I do not regularly rate anything on websites. I was compelled to for this recipe. Its of the best blueberry concoctions out there. Thank you and Kudo to you and your team.
Wow! Awesome recipe, i love blueberry alot, looking forward to make this recipe tommorow.
Delicious and such a change from our normal ingredients. I loved the lemon zest flavor!
So glad to hear that, Briana! Thanks for your feedback and recipe rating! :D
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If I don’t have vanilla yogurt but do have regular plain yogurt, can I use that and just add in vanilla extract instead? If so, how much should I use?
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[…] It’s filled with some beautiful basics, and nothing that I wouldn’t mind putting in my body. We start with almond milk – I always have half gallon of unsweetened almond milk in my fridge. It’s not because I’m anti dairy or anything, but I just love the way it tastes, and how light it feels on my cereal, in my smoothies, or even just straight up in a tall glass. I grew up on skim milk, so the mild taste doesn’t bother me one bit. I usually put coconut almond milk in smoothies, but for this one, I saved the coconut flavor for another smoothie :). Next is our banana – the fastest way to get your smoothie to taste good, and cream up beautifully. This is my favorite addition to any smoothie. If it doesn’t have a banana in it, I can taste that right away! Bananas are a must. If your bananas are going brown before you have time to make your smoothie, peel them, slice them up (you can skip this step and just slice them in half), and freeze them in a freezer bag until you’re ready. Followed next by the stars of our dish: blueberries & quick oats. This gives the smoothie it’s heart, I think. I used frozen blueberries this time, because they haven’t hit their season yet here in frozen Utah. I also already had a handful of oats to toss in, too. So in they went! Last but not least, the Greek yogurt. This makes the smoothie stick to your bones, I think. I can tell whenever I’ve had a smoothie with greek yogurt, or without. And let me tell you, with makes it stick, and you get hungry less quickly. It also thickens the smoothie up perfectly, too. Top it all off with a little hint of lemon zest for brightness (we all know lemons and blueberries are total best friends), and a handful of ice – BAM. Smoothie time. And this smoothie is light enough it will most likely not bust up your new years resolutions geared towards health, sanity, and eating more blueberries. Always eat more blueberries. Always, always. Light Blueberry Muffin Smoothie makes 1 serving ingredients: 1/2 C unsweetened vanilla almond milk 1/2 C frozen blueberries 1 whole banana 1/4 t lemon zest 4oz vanilla Greek yogurt 1/4 c raw, uncooked oats 1/2 C ice cubes method: 1. Place all ingredients in a blender and pulse until completely smoothe. Make sure to pulse enough to break up all the oats. Enjoy right away! recipe adapted from: Iowa Girl Eats […]
[…] For full instructions you can go to : https://iowagirleats.com […]
[…] From: IowaGirlEats […]
Tastes amazing, just like a blueberry crisp!
Wohoo! Just what I like to hear. :) So glad you enjoyed it, Chris!