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Blueberry Spinach Smoothie

A delicious and nutritious smoothie that combines blueberries and spinach, providing a sweet, creamy flavor without the taste of greens. Perfect for a quick breakfast or snack.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh blueberries (or frozen)
  • 1 cup fresh baby spinach, lightly packed
  • 1 medium banana, sliced and frozen
  • 3/4 cup plain Greek yogurt
  • 1 cup unsweetened almond milk (or any milk of your choice)
  • 1 tablespoon honey or maple syrup (optional) based on sweetness preference
  • 1/2 teaspoon vanilla extract
  • 4 to 5 pieces ice cubes skip if using frozen blueberries and banana
Optional Add-Ins for Extra Nutrition
  • 1 tablespoon chia seeds for omega-3s and fiber
  • 1 tablespoon almond butter for healthy fats and creaminess
  • 1/2 teaspoon ground flaxseed for an extra fiber boost
  • a small handful rolled oats to make it more filling

Method
 

Preparation
  1. Rinse fresh blueberries under cold water and let them drain.
  2. Rinse fresh spinach and gently squeeze dry to remove excess moisture.
  3. Peel banana, slice into coins, and measure out almond milk and Greek yogurt.
Blending
  1. Add almond milk to the blender first.
  2. Layer Greek yogurt, spinach, banana slices, blueberries, and ice cubes (if using) in that order.
  3. Blend on low for 10 seconds, then increase to medium for another 10 to 15 seconds.
  4. Increase to the highest speed and blend for 30 to 45 seconds.
Taste and Adjust
  1. Stop blender and taste the smoothie. Adjust sweetness with honey or maple syrup if needed.
  2. For thickness, add more almond milk or banana slices as necessary.
Serve
  1. Pour the smoothie into glasses and enjoy immediately to prevent separation.
  2. Optional: Top with fresh blueberries or banana slices for presentation.

Notes

For best results, always freeze your banana and use baby spinach for milder flavor. Store leftovers in the fridge for up to 24 hours.