Basic Blueberry Smoothie
Make this blueberry smoothie for breakfast! This smoothie recipe is creamy, luscious and so nutritious. You'll need frozen blueberries and bananas, almond butter and almond milk.
Updated by Kathryne Taylor on May 24, 2024
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This blueberry smoothie recipe is “basic” in the best of ways. It’s cold, creamy, nutritious and delicious. I crave this smoothie in the morning and it keeps me going until lunch. What more can you hope for in a smoothie?
All you need to make these blueberry smoothies are four basic ingredients: frozen blueberries and bananas, almond butter and almond milk. Blend them up for a luscious, plant-based treat!
I’m too tired in the mornings to make fancy breakfasts. Give me a dependable, energizing, dare-I-say “basic” breakfast like this blueberry smoothie, and I’m a happy camper.
I could drink this smoothie every morning for breakfast this summer. In fact, I think I will!
How to Make Blueberry Smoothies
These blueberry smoothies are super simple to make and will actually keep you satisfied for hours, since it offers almost 10 grams of protein and fiber per serving. Whip them up for breakfast, or any time you’re craving ice cream—they’re that good.
Frozen blueberries offer tons of antioxidants and gorgeous purply-blue color. Buy wild/organic blueberries for maximum nutrients.
Frozen bananas make this smoothie creamy and naturally sweet. This smoothie is nothing without the bananas!
Almond butter offers extra creaminess, plus protein, fiber and heart-healthy monounsaturated fat.
Vanilla almond milk makes this smoothie as creamy as possible. Buy unsweetened to avoid refined sugar. My favorite brands are Malk or Califia Farms. Or use water, for a slightly less luxurious texture.
For a sweeter smoothie, you can add maple syrup, to taste. I usually don’t need it, since the bananas are sweet enough.
For extra sticking power, you can add up to 1/4 cup old-fashioned oats and/or up to 2 tablespoons flax seed. The flax seed makes leftover smoothies almost pudding-like in texture—I’m into it!
Watch How to Make a Blueberry Smoothie
Craving more delicious smoothies?
Don’t miss these delicious smoothies:
- Mango-Pineapple Green Smoothies
- Banana Almond Smoothies
- Simple Strawberry Smoothies
- Tropical Açai Bowls
Please let me know how you like these blueberry smoothies in the comments! I’ve deemed it my Official Summer Breakfast, and I hope it becomes yours, too. Browse even more healthy breakfast recipes here.
Basic Blueberry Smoothie
Make this blueberry smoothie for breakfast! This smoothie recipe is creamy, luscious and so nutritious. You’ll need frozen blueberries and bananas, almond butter and almond milk. Recipe yields 2 servings (about 4 cups); you can easily halve or double the recipe.
Ingredients
- 1 ½ cups to 2 cups unsweetened vanilla almond milk or water
- 1 ½ cups frozen blueberries
- 1 ½ cups frozen bananas (I freeze my bananas 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 (I usually don’t need it)
Instructions
- In a blender, combine all of the ingredients.
- 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.
- 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!
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: I haven’t tried this, but you could substitute sunbutter for the almond butter, and nut-free milk (oat milk, coconut milk, etc.) or water for the almond milk.
Storage suggestions: These smoothie 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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
100% favorite smoothie recipe. For myself, or for my kids – especially if we need to head out for some errands together it fills them up. The color is gorgeous!
A great one to have as a family favorite! Thank you for sharing, Christa.
Yum!!
I added cocoa powder and spinach, and used pumpkin seed butter (because it’s what I had)… so delicious. I’m obsessed.
Just made this for breakfast and it is delicious! Halved the recipe and subbed in peanut butter and oat milk. Added a small amount of protein powder and blended with an immersion blender. Just the right amount of cold, creamy sweetness. Another delicious recipe from Cookie and Kate!
When your smoothie recipes call for almond milk, can I use regular milk as another nut free option besides water?
Hi, that can work. I just prefer a nut option.
Delicious! I used regular almond milk and mixed berries instead of blueberries. I subbed 200g of firm tofu for the bananas cause I’m not a fan. I also added the oats and I doubled the maple syrup. Topped it off with some vegan granola and unsweetened coconut flakes. It was a nice break from my green smoothies. Thanks for the tasty and easy recipe! :)
You’re welcome, Lily! I appreciate your review.
Delicious! I really think the oatmeal and flaxseed are important additions. My kids (even the really picky one) all like this, and it’s a fast breakfast for them. I’ve subbed cherries for blueberries too and it was also very good.
I’m glad even your picky eater will eat this smoothie! Thank you for your review.
Can I freeze these for later?
Hi Andrea, I don’t think it will be best refrozen. But, if you try it let me know!
Hi there! Can you use fresh blueberries for this recipe? Also, Would the amount be the same? Thank You!
Hi Cheryl, Sure. You just won’t get the same smoothie consistency. Let me know what you think!
Absolutely wonderful! All your recipes are so delicious, thanks Kate.
I’m happy you enjoyed it, Bonnie!
My toddlers LOVED this. They think it tastes like ice cream…WIN! Thanks for the recipe.
You’re welcome, Ariyel!
So tasty and filling! I only had half a cup of frozen banana, so I subbed out a cup of the banana for half an avocado. The results were equally as creamy and thick! I just added a pinch of stevia for sweetness. Thanks for sharing!
You’re welcome, Andrea!
Love this basic recipe but will have to switch out the banana and use either yogurt or cream cheese or heavy whipping cream or a combo of these, to reduce the carb load ( pre-diabetic)and increase protein. I also add chia seeds to many of my meals as it also prevents a spike in sugar. Many thanks for sharing! God bless
Thank you for sharing how you make this, Sylvia.