I am not a morning person, but I have two needs when I wake up: food and coffee. I’ve found that smoothies are an excellent breakfast for me because they’re quick, healthy, and easy to make. Not that I have anything against blueberry muffins, but I don’t bake in the morning unless it’s in a toaster or microwave. I don’t see muffins turning out very well in either of those, so a blueberry muffin smoothie is a great alternative.
This post was originally published on June 8, 2017. The text and photos were updated on July 18, 2021. The review and rating have not been changed.
If you love blueberry muffins, then you are certainly going to want to add this smoothie to your morning routine. Full of fiber and protein, this smoothie helps to keep your appetite in check while providing anticancer phytonutrients and gut-friendly prebiotics.
The only ingredient I had on hand for my blueberry muffin smoothie was the vanilla extract. Still, nothing was difficult to find at the grocery store, and everything was budget-friendly. I loved the idea to freeze the banana, so I didn’t have to use any ice cubes and end up with a watered-down smoothie. I’ll have to try that with other recipes.
The first time I made this recipe, I didn’t have a NutriBullet so I had to use my blender. That meant I had to do some research since the amount of almond milk isn’t given. It turns out that NutriBullet cups come in two sizes: 24- and 32-ounces (3- and 4-cups, respectively). I based my version on the 24-ounce capacity since that seemed to be the most advertised.
Instead of filling my NutriBullet to the “Max Line”, I filled my blender to the 24-ounce line. I bought my blender specifically to make smoothies, and it has a handy setting that blends smoothies to perfection in 45 seconds. I had my blueberry muffin smoothie made and in a glass in 5 minutes just as listed in the recipe.
When I decided to update the photos in this post, I had upgraded to a Ninja Professional Kitchen System that came with a 24-ounce cup. It was just as easy to use as my blender with the added bonus of being able to drink out of the cup once my smoothie was blended.
I didn’t get “blueberry muffin” when I tried out this recipe the first time. The banana and yogurt were the strongest tastes followed by a hint of fruit. I did have just enough ingredients on hand to experiment with a second smoothie. Here’s what I changed:
- Vanilla Greek yogurt (instead of plain)
- Unsweetened vanilla almond milk (instead of plain)
- Omitted the banana
- Omitted the lemon
- Added 1 tablespoon of honey
- Added two handfuls of ice cubes