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Blueberry banana smoothie in two glasses on a wood table

Blueberry Banana Smoothie

Allison Campbell
5 from 1 rating
Creamy, refreshing and deliciously healthy, this blueberry banana smoothie makes the perfect breakfast or mid-day snack.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 medium smoothies
Course: Breakfast
Cuisine: American
Calories: 158
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup blueberries fresh or frozen
  • 1 ripe banana
  • ½ cup Greek yogurt or plant-based yogurt for vegan/dairy-free; I used Stonyfield Grass Fed Whole Milk Plain Yogurt
  • ½ cup filtered water
  • 2 teaspoons honey or agave syrup for vegan
  • 2 teaspoons ground flax seeds or flax meal
  • ⅛ teaspoon ground cinnamon
  • pinch cardamom optional, and just use a pinch; a little goes a long way
  • 1 cup ice or less if you don’t want an icy cold smoothie

Method
 

  1. Prep: Freeze blueberries and bananas for at least 1-2 hours, or overnight. I like to slice the banana into 1-inch chunks before I freeze for easier blending.
  2. Blend: Add all ingredients except ice to high speed blender and blend for about a minute, slowly increasing speed to high (see notes).
  3. Ice: Add ice and blend for another 30 seconds.
  4. Enjoy: Pour into two medium glasses and enjoy immediately.

Nutrition

Calories: 158kcalCarbohydrates: 32gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 29mgPotassium: 360mgFiber: 4gSugar: 22gVitamin A: 80IUVitamin C: 12mgCalcium: 75mgIron: 1mg

Notes

Blender: A high speed blender such as a Vitamix works best for this recipe to create a smooth texture, but a regular blender will still do the job just fine.

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