Serves 2
5 min
Blueberry Muffin Smoothie
Recipe GLPReb1e7a73f8b476
A vibrant, nutrient-packed breakfast smoothie that captures all the flavor of blueberry muffins in drinkable form. Combining frozen blueberries and banana with creamy almond milk, chia seeds, and gluten-free rolled oats, this smoothie delivers natural sweetness, fiber, and satisfying texture. Perfect for busy mornings or as a refreshing brunch option. Make it ahead by freezing in ice cube trays for grab-and-go convenience throughout the week.
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Ingredients
1 cup almond milk
1 banana, frozen
1 1/2 cups blueberries, frozen
1 tablespoon chia seeds
1/4 cup gluten-free rolled oats
Directions
Add the almond milk, frozen banana, frozen blueberries, chia seeds, and gluten-free rolled oats to a high-speed blender.
Blend on high speed for 1–2 minutes until the mixture reaches a smooth, creamy consistency.
Pour into glasses and serve immediately for the best texture and temperature, or pour into ice cube trays to freeze for later use.
Once frozen, store the cubes in the freezer and pop out as many as needed each morning. Blend with a splash of almond milk to restore smoothie consistency.
