Blueberry Banana Smoothie
This blueberry banana smoothie blends frozen wild blueberries, a ripe banana, and thick Greek yogurt into a deep purple, creamy drink that comes together in just five minutes with no ice required.
Equipment
- High-speed blender - At least 1000 watts recommended for frozen fruit
- Measuring cups and spoons
- Spatula - For scraping down blender sides
- Tall glasses or mason jars - Wide-mouth Mason jars work well for on-the-go
- Kitchen scale - (optional) For precise ingredient measurements
- Wide-mouth smoothie straws - (optional) Stainless steel or silicone recommended for thick smoothies
Ingredients
- 1 cup frozen wild blueberries - 150g; regular frozen blueberries also work
- 1 large ripe banana, fresh or frozen - about 120g; the more brown spots, the sweeter the smoothie
- 1/2 cup plain Greek yogurt - 120g; full-fat gives the creamiest texture; do not use flavored yogurt
- 1/2 cup unsweetened almond milk or milk of choice - 120ml; whole milk gives a richer result; oat or coconut milk also work
- 1 tablespoon raw honey - 21g; optional, taste before adding as a ripe banana may provide enough sweetness
- 1/2 teaspoon pure vanilla extract - 2ml; deepens flavor and enhances natural sweetness
Instructions
- Measure out the frozen blueberries (no need to thaw), peel and break the banana into 3-4 chunks, and measure the Greek yogurt, milk, and vanilla extract. Set the honey aside and taste the smoothie before adding it.
- Add the milk to the blender first, then the Greek yogurt, then the banana chunks, and finally the frozen blueberries on top. Pour the vanilla extract over the blueberries.
- Start on low speed for 5-10 seconds, then increase to high and blend for 30-45 seconds until completely smooth and uniform in color. If too thick to blend, add milk one tablespoon at a time.
- Taste the smoothie and add honey if more sweetness is needed, then blend briefly to combine. Add a splash more milk to thin, or extra frozen blueberries for a stronger berry flavor.
- Pour immediately into tall glasses and serve right away for the best texture. Garnish with a few fresh blueberries or a banana slice if desired.
Notes
- Always add liquid to the blender first so the blades can catch and pull the frozen ingredients down during blending.
- Use a very ripe banana with brown spots for the best natural sweetness and creamiest texture. A barely-ripe banana will taste starchy.
- Freeze ripe bananas in advance: peel, break into chunks, and store in a zip-lock bag. Frozen banana makes the smoothie noticeably thicker and colder.
- Wild blueberries are smaller and more intensely flavored than regular cultivated blueberries. They produce a deeper, more concentrated berry flavor in the finished smoothie.
- For a dairy-free version, swap the Greek yogurt for coconut yogurt or cashew yogurt, and use oat milk or almond milk in place of dairy milk.
- To make this a smoothie bowl, reduce the milk to 1/4 cup (60ml) for a spoonable consistency, then top with granola and fresh fruit.
- Refrigerate leftovers in a sealed Mason jar for up to 24 hours. The smoothie will thicken and separate overnight, so shake or stir well before drinking.
- To meal prep, portion the frozen blueberries and banana chunks into individual zip-lock bags and freeze. In the morning, dump a bag into the blender, add the yogurt and milk, and blend.
- Freeze the smoothie in ice cube trays for up to 3 months. Re-blend the frozen cubes with a splash of milk to restore the original texture.
- Add a handful of baby spinach for a nutrient boost. The blueberries completely mask both the color and taste of the spinach.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 38gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 55mgPotassium: 470mgFiber: 4gSugar: 24gVitamin A: 2IUVitamin C: 15mgCalcium: 18mgIron: 3mg
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