Basic Blueberry Smoothie
Total Time
5 minutes
Prep Time
5 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(39)
Ingredients
2 smoothies
- 1 ½ to 2 cups unsweetened vanilla almond milk or water
- 1 ½ cups frozen blueberries
- 1 ½ cups frozen bananas (frozen in ½″ slices)
- ¼ cup almond butter
- Optional nutrition boosters: ¼ cup old-fashioned oats and/or 2 tablespoons flax seed
- 1 to 2 teaspoons maple syrup, if necessary
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Preparation
Step 1
In a blender, combine all of the ingredients.
Step 2
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.
Step 3
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!
Step 4
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Chef's 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:
Substitute sunbutter for the almond butter, and nut-free milk (oat milk, coconut milk, etc.) or water for the almond milk.
Storage suggestions:
These smoothies 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.
