This Blueberry Muffin Smoothie is a creamy, dreamy treat that feels like dessert for breakfast. Bursting with juicy blueberries, warm vanilla, and a hint of cinnamon, it’s a nostalgic nod to freshly baked muffins. The velvety texture, blended with oats and yogurt, keeps you full and satisfied, making it perfect for a leisurely Mother’s Day brunch. Ready in just 12 minutes, it’s a quick yet indulgent way to start the day with a smile.
Every sip is a delightful balance of sweet and tangy, with a subtle nuttiness from the oats. The vibrant purple hue and refreshing chill make it as beautiful as it is delicious. Whether you’re celebrating Mom or treating yourself, this smoothie is a fuss-free way to savor the flavors of homemade baking without the wait. It’s a little sip of joy that’s sure to brighten any morning.
Ingredients for Blueberry Muffin Smoothie
- 1/2 cup (4fl/120ml) milk (dairy-free or regular milk)
- 1/2 cup (4oz/120g) vanilla Greek yogurt
- 1/2 cup (2½oz/75g) frozen blueberries
- 1/2 cup (2½oz/75g) frozen banana (or a whole banana for a sweeter smoothie)
- 1/4 cup (¾oz/22g) raw oats
- 1/4 teaspoon lemon zest
- 1/2 cup (2½oz/75g) ice cubes
Step-by-Step Instructions
- Add ingredients to blender: Place all ingredients into a blender in the order listed above.
- Blend until smooth: Blend on high speed for about 2 minutes, or until the mixture is very smooth and creamy.
- Serve immediately: Pour the smoothie into 2 glasses and enjoy right away for the best flavor and texture!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Blueberry Muffin Smoothie with a sprinkle of granola or a handful of fresh blueberries on top. For a touch of indulgence, drizzle with honey or add a dollop of whipped cream. Serve in a mason jar with a reusable straw for a charming Mother’s Day presentation!
Customize It: Recipe Variations
Swap the frozen blueberries for raspberries or strawberries for a different berry twist. If you’re out of oats, try chia seeds for added texture. For a creamier smoothie, use coconut milk or almond milk instead of regular milk.
Quick Tips for a Smooth Blend
To save time, pre-measure your ingredients the night before and store them in the fridge. If your blender struggles with ice, crush the cubes slightly before adding. For a smoother consistency, blend the oats first before adding the other ingredients.
Make It Ahead: Storage Tips
This smoothie is best enjoyed fresh, but you can store it in the fridge for up to 24 hours. Give it a quick stir or shake before serving. If it thickens, add a splash of milk to bring it back to the perfect consistency.
Equipment Essentials
A high-speed blender works best for this recipe to ensure a silky-smooth texture. If you don’t have one, soak the oats in milk for 10 minutes before blending. A microplane is perfect for zesting the lemon without any bitter pith.
Blueberry Muffin Smoothie (Mother’s Day Brunch)
Ingredients
- 1/2 cup milk (dairy free or regular milk)
- 1/2 cup vanilla greek yogurt
- 1/2 cup frozen blueberries
- 1/2 cup frozen banana (or a whole banana if you like your smoothies sweeter)
- 1/4 cup raw oats
- 1/4 teaspoon lemon zest
- 1/2 cup ice cubes
Instructions
- Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.
- Pour into 2 glasses and enjoy immediately!
