Blueberry Muffin Smoothie
What if I tried turning a bakery-counter blueberry muffin into something I could carry to my desk? Rolled oats, cinnamon, vanilla, and a little lemon zest make the blueberry-and-banana base taste…
Ingredients
- 1 1/2 cups frozen blueberries
- 1 medium ripe banana
- 1 cup plain Greek yogurt
- 1/2 cup old-fashioned rolled oats
- 1 cup milk
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
Instructions
- Add the milk, Greek yogurt, banana, almond butter, maple syrup, vanilla, cinnamon, and lemon zest to a blender. Starting with the liquids helps the oats and frozen fruit blend without leaving a stubborn pocket at the bottom.
- Add the rolled oats and frozen blueberries. Let the mixture sit for 2 minutes so the oats soften slightly, which gives the smoothie a muffin-crumb texture instead of a gritty one.
- Blend on low for 20 seconds, then increase to high and blend for 45 to 60 seconds, scraping down the sides once if needed. The finished smoothie should be thick but still pourable.
- Taste and adjust at home: add another teaspoon of maple syrup for a sweeter muffin note, a splash of milk for a thinner drink, or an extra pinch of cinnamon for more bakery warmth.
- Pour into two clean, leakproof bottles or insulated travel cups, leaving a little space at the top. Seal immediately and refrigerate until you leave for work.
- Keep the smoothie cold in an office refrigerator or lunch cooler with an ice pack. Shake firmly before drinking, since the oats naturally settle as it travels.
Watch the Blueberry Muffin Smoothie cooking video
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