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Starting your day with this Blueberry Smoothie is a real treat. It’s also one of the healthier smoothies around because berries are naturally low in sugar (even the “good” kind). Add protein powder to keep you full and feeling good all morning long.
As a verified, card-carrying member of the PB&J fan club, I love to put peanut butter in my Blueberry Smoothies. In ALL my berry smoothies, actually. It’s magical combination and one that makes you feel so great on the inside, too.
And blueberries are little shiny gems in their own right, too. I love using fresh blueberries, but every once in a while I’ll splurge on a bag of frozen wild blueberries (I always look for Wyman’s brand). Their smaller in size and with a different taste to conventional, and I mean that in the most positive way possible. They’re also more convenient, too, so give them a try if you can hunt them down.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Blueberries: To substitute fresh blueberries, add ½ cup ice or more to the blender.
- Protein powder: You can use either Greek yogurt or protein powder in this smoothie. Protein powder is never a one-size-fits-all solution, but I wrote extensively about the Best Protein Powders for Smoothies because it’s something I care about. If you don’t currently have a favorite, you might be able to find one in the list.
- Maple syrup: Taste the smoothie before adding any sweeteners, then start with a teaspoon of maple syrup or honey. If you use a vanilla-flavored protein powder, you probably won’t need anything.
Step-by-step instructions
- In the bottom of a blender, add water, blueberries, and protein powder or Greek yogurt.
- Blend until smooth. Taste and add maple syrup if desired.
Recipe tips and variations
- Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.
- Flax or chia seeds: Add 2 tablespoons of flax seeds or chia seeds for an extra boost of protein, fiber, and healthy fats. You can soak the chia seeds in water for 5 to 10 minutes if desired, but it’s not required. Bob’s Red Mill is my favorite brand for these.
- Greens: Add 2 cups fresh spinach or kale for an extra nutritional boost. This is a great option if you’re using your smoothie as a meal replacement.
- Peanut butter and jelly: Add 1 or 2 tablespoons of peanut butter for the most delicious PB&J Smoothie you’ve ever had! I love Crazy Richard’s brand peanut butter because it is made with only peanuts (no added sugars or palm oil) and they support American peanut farmers, using only 100% US-grown peanuts.
- Avocado Smoothie: This cool and creamy smoothie is made with Greek yogurt, fresh spinach, and a banana for sweetness.
- Caribbean Passion Smoothie: This Jamba Juice copycat is sweet, refreshing, and easy to make at home. It tastes EXACTLY like the real thing!
- Carrot Smoothie: You’ll love the flavors of mango, bananas, and orange juice in this colorful, vibrant smoothie starring a secret ingredient: frozen carrots.
- Mango Smoothie: This simple smoothie is flavored with mangoes and bananas with Greek yogurt for protein and milk for creaminess.
- Peanut Butter Smoothie: Even with a no-sugar peanut butter, this 4-ingredient protein-packed Peanut Butter Smoothie recipe tastes sweet and light while keeping you full.
- Pumpkin Smoothie: All your favorite fall flavors blended together: real pumpkin, pure maple syrup, and Greek yogurt or your favorite protein powder.
- Raspberry Smoothie: Made with just frozen raspberries, Greek yogurt (or your favorite protein powder), milk, and honey. It’s a quick and healthy breakfast or snack idea that will keep you feeling light anytime.
- Spinach Smoothie: Fresh spinach, banana, pineapple, and yogurt make for a super simple, totally deliciousway to eat more greens.
- Strawberry Citrus Ginger Smoothie: Quench your thirst with this refreshing and fruity treat perfect for crushing your sweet cravings.
Frequently Asked Questions
If you don’t have a high-powered blender like a Vitamix, your blender may find frozen fruit and ice challenging. Especially if you notice that your blender errs on the weak side, but really a best practice for all smoothie-makers, start by adding the liquid portion of the recipe, then add the fruit and vegetables on top. If frozen, let them thaw a bit before blending. Check out my guide to the best blenders.
If you enjoy your smoothies on the thicker side, use frozen blueberries and add additional ice as desired. If you prefer a juicer, straw-sippable smoothie, blend in fresh berries.
More blueberry recipes
Breakfast Recipes
Blueberry Muffins
Fruit Dessert Recipes
Blueberry Cobbler
Cake Recipes
Lemon Blueberry Cake
Fruit Dessert Recipes
Blueberry Crisp
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Blueberry Smoothie
Ingredients
- 1 cup water or almond milk
- 1 cup frozen blueberries (see note 1)
- 1 scoop protein powder or ½ cup Greek yogurt (see note 2)
- Maple syrup to taste, optional (see note 3)
Instructions
- In the bottom of a blender, add water, blueberries, and protein powder or Greek yogurt. Blend until smooth. Taste and add maple syrup if desired.
Notes
- Blueberries: To substitute fresh blueberries, add ½ cup ice or more to the blender.
- Protein powder: Use either your favorite vanilla protein powder or ½ cup Greek yogurt.
- Maple syrup: Taste the smoothie before adding any sweeteners, then start with a teaspoon of maple syrup or honey. If you use a vanilla-flavored protein powder, you probably won’t need anything.
- Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.