Blueberry Muffin Smoothie

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!

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Blueberry Muffin Smoothie

4.9 from 9 votes

by Kristin Porter

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 1

GFGluten FreeVMeatlessEFEgg FreeLFLow Fat

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Blueberry Muffin Smoothie tastes just like the baked good — minus all the sugar and flour! This healthy, gluten free smoothie is a real treat.

Equipment

• Blender

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

Calories: 295kcal, Carbohydrates: 51g, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 205mg, Potassium: 342mg, Fiber: 7g, Sugar: 24g, Vitamin A: 154IU, Vitamin C: 13mg, Calcium: 286mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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