Blueberry Lemon Smoothie - Bright, Refreshing, and Ready in Minutes
Ingredients
- 1 cup frozen blueberries (wild blueberries are great for color and flavor)
- 1/2 frozen banana (sliced before freezing for easier blending)
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 3/4 cup milk of choice (dairy, almond, oat, or soy)
- Zest of 1/2 lemon (finely grated)
- 2–3 tablespoons fresh lemon juice (about half a lemon, to taste)
- 1–2 teaspoons honey or maple syrup (optional, adjust to sweetness)
- 1/2 teaspoon vanilla extract (optional, for a rounder flavor)
- Pinch of salt (tiny pinch enhances sweetness and brightness)
- Ice cubes (optional, for extra chill if fruit isn’t fully frozen)
Instructions
- Prep your lemon: Wash it well, then zest first and juice second. Measure out the zest and juice so they’re ready to go.
- Load the blender: Add milk first, then yogurt, lemon juice and zest, banana, blueberries, sweetener, vanilla, and a tiny pinch of salt.
- Blend until smooth: Start on low to break things up, then increase to high for 30–45 seconds. Stop and scrape down the sides if needed.
- Taste and adjust: If it’s too tart, add a little more honey or banana. If it’s too thick, splash in more milk. If it needs more zip, add a bit more lemon juice.
- Serve immediately: Pour into a chilled glass. Garnish with a few blueberries or a twist of lemon zest if you want to be fancy.