Blueberry Muffin Smoothie tastes just like the baked good — minus all the sugar and flour! This healthy, gluten free smoothie is a real treat.
Have y’all seen the size of the blueberry muffins they’re selling at Costco these days?
Each one is the size of an individual cake, with the same amount of sugar — woof!
They don’t make blueberry muffins like they used to (ie small and lightly-sweetened) so the next time you’ve got a craving for a soft and squishy, berry-packed muffin — may I recommend this naturally sweetened, thick and creamy Blueberry Muffin Smoothie instead?
It’s crazy how much it tastes like the real thing!
Watch How to Make It!
Healthy Blueberry Muffin Smoothie
Protein-packed vanilla greek yogurt is blended with milk, frozen blueberries, frozen banana, lemon zest, ice, and old fashioned oats until it’s thick, smooth, and perfectly sippable.
Super refreshing, full of protein, and the perfect breakfast, snack, or afternoon pick me up.
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 old fashioned oats takes it from being a blueberry smoothie to blueberry muffin smoothie.
It’s wild to drink something that you typically eat!
Start by adding milk into a blender. I use unsweetened almond milk but you can use whatever milk you’ve got on hand for drinking.
Next add an individual-sized container (4-6oz) of Vanilla Greek Yogurt. The vanilla flavor is one of the ingredients that really makes this smoothie taste like a muffin, plus the protein content gives it staying power.
Next add frozen blueberries.
Can I give you a hot tip? Anytime I’m cleaning blueberries after buying a clamshell at the store, I take any of the soft ones I know my children won’t eat and add them to a bag of blueberries I keep in the freezer for smoothies. So much less waste this way!
To the blender add frozen banana — I start with 1/2 then add the other half if I want more sweetness.
Tip: always peel a banana prior to freezing as the peel is impossible to remove once frozen.
All you have to do is peel the banana then place it 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 ice, old fashioned oats, and lemon zest.
The smoothie will still be delicious without the lemon zest, but it really drives home that baked muffin flavor. It’s wild!
Turn the blender on then blend until smooth.
Pour into a glass and enjoy!
I’m telling you – thick, not-too-sweet, and bursting with blueberry muffin flavor. Love this combo! Enjoy!
Equipment
Ingredients
- 1/2 cup milk, any kind, I use unsweetened almond milk
- 4-6 oz vanilla Greek yogurt, 1 individual-sized container
- 1/2 cup frozen blueberries
- 1/2 frozen banana, or whole banana if you like your smoothies sweeter
- 1/4 cup certified gluten-free old fashioned oats
- 1/4 teaspoon lemon zest
- 1/2 cup ice cubes
Directions
- Add ingredients to blender in the order listed above.
- Blend until smooth then pour into a glass and serve.
Notes
- Raspberries or strawberries are a great swap for blueberries in this smoothie.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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/
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.
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.
This sounds amazing!