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!
Wow! Like, I can’t wait to try this :)
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Just made this for breakfast… WOW. The combo of blueberries, oats, and lemon zest is incredible. Great recipe!! Thanks Kristin!
So glad to hear, Danielle!
I’m not a huge fan of blueberries but my daughter is in love with them. We’ll have to try this recipe because it does look amazing.
This looks fantastic! We always have vanilla almond milk at home because my older son refuses to drink cows milk….yet loves all kinds of cheese, yogurt, and ice cream. Does Lincoln ever have a lot of runny diapers after eating a ton of berries? My kids eat them by the carton full, but it always ends up smelling like rotting berries come changing time. Didn’t know if anyone else had this problem?
Mmmmm this looks so perfectly thick and flavorful! I never thought of adding that much ice, probably because I usually just use the magic bullet and it’s not very “hard food” friendly.
I have tons of blueberries and just finished making overnight oats with them. So excited to try this out as well! Too many blueberries make my tummy sad however :(.
Blueberry Ice Pops
Ingredients:
5 Cups fresh blueberries
1/2 Cup sugar
1 Tablespoon lemon juice (ideally freshly squeezed)
Instructions:
1. Add all ingredients, along with 1/2 cup cold water, to a blender. Puree until smooth. Place a fine-mesh sieve inside a large bowl and strain mixture through it. Use a rubber spatula to press down as much of the liquid as you can. Discard solids in sieve. You should have a about 3 cups of the blueberry mixture; add more water and stir a little if it’s less than that.
2. Divide the blueberry mixture evenly among the ice pop molds or whatever else you’re using. Place wooden sticks in each mold and freeze for 3+ hours.
3. When frozen, dip the bottom of molds in warm water for just 2-3 seconds to release.
Blueberry syrup
http://blueberriesshop.wordpress.com/
[…] Blueberry Muffin Smoothies (with spinach added) or Freezer Breakfast Burritos (I made a big batch […]
[…] Blueberry Muffin Smoothie via Iowa Girl Eats. A delicious blueberry smoothie to add into your rotation. […]
Definitely trying this recipe. Great idea!
xoxo
Lexi
lexialive.com
THIS WAS INCREDIBLE!!! LOVE IT 100% Keep the easy smoothie recipes coming… any ideas what adding spinach or a green would do?
I think adding a handful or two of spinach would be just fine!
I tried this yesterday for breakfast and it was one of the best smoothies I’ve ever had. Wow. The lemon really adds to it.
[…] Blueberry Muffin Smoothie […]
Looks totally like my cup of tea!
http://pernillabredolt.com
I love smoothies, but I’ve never added oatmeal to them before. It sounds a little scary, honestly, but I trust ya, so I’m pinning this recipe to try very soon. Your pics are gorgeous, as always. Thanks for the recipe!
The trick to adding oats to smoothies is to run the oats through the blender first. Then add the rest of the ingredients. You get all the benefits of the oats and don’t have the weird texture from the chunks of whole oats.
You’ll love it. My teens love the smoothies I make them in the mornings and never knew they had oats in them until they watched me make them one day.
Have you tried giving Lincoln smoothies yet? I have a 10month old who I think would love them, I’m just worried about the mess if I tried letting him have sips from a glass or trying to spoon it into his mouth.
I’ve given him tastes with spoons before – he hasn’t quite mastered the straw yet. ;)
Tha looks so good – can’t wait to try iit!
I made this for breakfast this morning and it was delicious! So surprising what a little lemon zest can add to a smoothie! Loved it and will definitely be making it again (maybe tomorrow!). Thanks for all of your great recipes and posts as always! :)
I want to paint a whole room this blueberry muffin smoothie color. Maybe the whole house. It’s such a happy color! And looks delicious, to boot.