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Blueberry Muffin Smoothie - A Cozy, Bakery-Inspired Breakfast

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup frozen blueberries (wild blueberries are great if you can find them)
  • 1/2 frozen banana (for creaminess and natural sweetness)
  • 1/3 cup old-fashioned rolled oats (not instant)
  • 3/4 cup plain Greek yogurt (or dairy-free yogurt for a vegan option)
  • 3/4 to 1 cup milk (dairy or unsweetened almond, oat, or cashew milk)
  • 1 tablespoon almond butter (or cashew butter; optional but recommended for richness)
  • 1 to 2 teaspoons maple syrup or honey (optional, to taste)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of fine sea salt (just a pinch to round out the flavors)
  • 1/2 teaspoon lemon zest (optional, but it really brightens the blueberry flavor)
  • Ice cubes (a few, only if you want it extra thick)

Method
 

  1. Prep your blender. Add the milk first. Liquids at the bottom help the blades catch everything and create a smoother blend.
  2. Add the dry ingredients. Sprinkle in the oats and cinnamon so they blend down into a fine, muffin-like texture. The oats thicken as they blend.
  3. Layer the creamy elements. Add Greek yogurt, almond butter, vanilla, and a pinch of salt. These build body and flavor.
  4. Finish with the fruit. Add frozen blueberries and the frozen banana on top. If using lemon zest, add it now.
  5. Blend until smooth. Start on low, then move to high for 30–45 seconds. Scrape the sides if needed and blend again until velvety.
  6. Taste and adjust. If you want it sweeter, add maple syrup or honey. For a thicker smoothie, add a few ice cubes and blend again.
  7. Serve immediately. Pour into a chilled glass. Top with a sprinkle of oats or a few extra blueberries if you like a little texture on top.