Lemon Blueberry Smoothie
This five ingredient Blueberry Smoothie is the best way to use up extra blueberries. With yogurt, lemon and ginger, it’s bright, creamy and refreshing. No bananas needed!
I don’t know about you, but there are ALWAYS past-their-prime blueberries in my fridge. I could blame it on a kid who one day LOVES a certain type of berry and then the next day, changes her mind.
But the truth is, they’re just something I usually buy without a plan for the full carton. Whatever the case, the best thing about this blueberry smoothie recipe is that it will willingly accept old, wrinkly berries.
Or berries you froze months ago. As long as there isn’t mold on your berries and they still smell fine, throw them in the blender!
Once they’re pulverized, nobody will suspect they were past their prime once they’re made into this smoothie.
Why you’ll love this Blueberry Yogurt Smoothie
- Rich in antioxidants, vitamins and probiotics, this smoothie packs a healthful punch.
- There’s five ingredients and a 1-step blending process, so it couldn’t get much easier than it is.
- It’s equally great as a quick breakfast, midday snack or healthy dessert alternative.
Best Blueberry Smoothie ingredients
- blueberries – the star of this recipe, they are naturally sweet and tart, and make the smoothie the most beautiful shade of purple.
- vanilla yogurt – this adds creaminess and flavor. I used regular yogurt but you can also use vanilla Greek yogurt if you prefer.
- lemon – we’re using both lemon zest and lemon juice for a flavor enhancer for the blueberries; it also adds vitamin C.
- fresh ginger root – adds zingy flavor and has properties that support the immune system.
- honey – a natural sweetener that will balance the tartness of the lemon.
- ice – to chill and thicken the smoothie.
How to make a Blueberry Smoothie with Yogurt
1. BLEND! There’s only one step to this recipe – put all of the ingredients in a blender and blend until smooth!
Lemon Blueberry Smoothie variations
- DAIRY FREE – Use a non-dairy yogurt alternative (such as yogurt made with almond milk or soy milk) in place of the traditional yogurt for a dairy free take on this recipe.
- DIFFERENT SWEETENER – agave and maple syrup are great alternatives to the honey in this recipe.
- GROUND DRY GINGER – While the flavor won’t be quite as bright without fresh ginger, ground dry ginger can be used in place of fresh ginger in this blueberry yogurt smoothie. 1/4 teaspoon ground ginger will do the trick.
Blueberry Smoothie Recipe Home Chef Tips
- While this is a great way to use up blueberries that are a bit past their prime, you want a nice, fresh lemon for this recipe. You don’t want to use an old, soft lemon here because the zest won’t be as flavorful and may be bitter.
- When zesting the lemon, stop when you see white part (the pith) and move on to zest a different area. Avoid zesting the pith because it can be bitter.
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What goes well with a Blueberry Lemon Smoothie?
For breakfast, serve this blueberry yogurt smoothie along with some make ahead egg muffins or a slice of vegetarian quiche for extra protein.
Or, pair with a salmon BLT recipe or prosciutto Italian sandwich for a light yet satisfying lunch.
Blueberry Yogurt Smoothie storage
While this blueberry smoothie with yogurt is best enjoyed immediately after it is blended so it’s at its optimal thickness (the ice hasn’t melted yet!), you can store any leftovers in an airtight container in the refrigerator for up to 1 day.
For longer storage, pour the smoothie mixture into ice cube trays and freeze. When you’re ready to enjoy, let thaw slightly and then re-blend for best consistency.
Best Blueberry Smoothie FAQs
Absolutely! The blueberries are packed with antioxidants that can fight inflammation, and the yogurt is a great source of probiotics, calcium and protein.
While I haven’t had this issue when making the blueberry smoothie recipe in the card below, in general, when a smoothie curdles, sometimes it can be due to a difference of temperature in the ingredients. Try to keep your blueberries, yogurt and lemon juice all cold before blending to help reduce the risk of temperature-induced curdling.
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Blueberry Lemon Smoothie
Ingredients
- 1 ½ cups blueberries fresh or frozen
- 1 cup ice cubes
- 1 cup vanilla yogurt
- 2 tablespoons honey
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 ½ tablespoons grated fresh ginger
Instructions
- Add all ingredients to blender, cover, and blend until smooth.
- Serve immediately.
Notes
- While this is a great way to use up blueberries that are a bit past their prime, you want a nice, fresh lemon for this recipe. You don’t want to use an old, soft lemon here because the zest won’t be as flavorful and may be bitter.
- When zesting the lemon, stop when you see white part (the pith) and move on to zest a different area. Avoid zesting the pith because it can be bitter.
I can say, without a shadow of doubt, that this was loved by both Husband and Daughter. I witnessed it with my own palette and eyes. This was absolutely delicious – sweet and fruity with a little bitterness. Great smoothie!
Pinning this for later! I always like tryng out new smoothie recipes.
This smoothie sounds excellent. I generally use frozen fruit, and enough of it that I don’t need to use ice cubes. I have a fancy blender (a Blendtec), which I love and use all the time. Between smoothies, açai and other smoothie bowls, soup, green salsa, and who knows what else, I’m grateful to have it. Truth be told, if I had the one you have, I would probably not use it, either. I have never liked those. For this smoothie I would probably just use the plain Greek yogurt I always have on hand, and would still add some vanilla protein powder. I would probably also start with a little milk so everything would blend better.
Hi Susan! I’ve heard so many good things about Blendtecs. I kind of wish I would have gotten one of those instead. Oh well. Love the idea of adding vanilla protein powder to this.