What makes a smoothie taste like a blueberry muffin?

It’s the combination of oats, vanilla, lemon zest, and cinnamon. Oats mimic the muffin crumb, vanilla adds bakery sweetness, lemon zest brightens the blueberries, and cinnamon gives that warm, cozy muffin flavor. Without these, it’s just a blueberry smoothie.

Can I make a blueberry muffin smoothie gluten-free or dairy-free?

Yes! Use certified gluten-free oats and swap Greek yogurt for a thick plant-based yogurt. Almond milk, oat milk, or coconut milk all work as dairy-free bases. You’ll still get the muffin-like flavor without the gluten or dairy.

How do you make a smoothie thick and creamy?

The key is frozen fruit (blueberries and banana) plus oats and yogurt. If it’s too thin, add more oats, banana, or even a handful of frozen cauliflower for creaminess. If it’s too thick, splash in extra milk until you hit your perfect texture.

What are good sweetener alternatives in a blueberry muffin smoothie?

Natural options like honey, maple syrup, or dates are my go-tos. For low-sugar versions, monk fruit or stevia works well. But honestly, ripe bananas and blueberries usually provide all the sweetness you need.

Can I freeze ingredients for this smoothie ahead of time?

bsolutely. Make freezer packs by combining blueberries, banana slices, oats, and cinnamon in freezer bags. Store for up to a month, then just add milk, yogurt, vanilla, and lemon zest before blending. It’s the easiest way to meal-prep smoothies.

Blueberry Muffin Smoothie Recipe | Thick & Healthy

Name: Blueberry Muffin Smoothie • Thick, Healthy & Muffin-like
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup frozen blueberries; ½ frozen ripe banana; ½ cup rolled oats (old-fashioned); ¾ cup plain or vanilla Greek yogurt; ¾ cup almond milk (or any milk); 1 teaspoon vanilla extract; ½ teaspoon cinnamon; Zest of ½ lemon; Optional: 1 tablespoon honey, maple syrup, or 1 Medjool date

Blueberry Muffin Smoothie • Thick, Healthy & Muffin-like

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A thick, creamy blueberry muffin smoothie made with oats, yogurt, banana, and lemon zest. It tastes just like a muffin in a glass — nourishing, protein-packed, and ready in 5 minutes.

Author: Sophie Bennett - Top Choice Recipes
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 large (16 oz) or 2 small smoothies 1x
Category: Breakfast, Snack, Smoothie
Method: Blender
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup frozen blueberries
½ frozen ripe banana
½ cup rolled oats (old-fashioned)
¾ cup plain or vanilla Greek yogurt
¾ cup almond milk (or any milk)
1 teaspoon vanilla extract
½ teaspoon cinnamon
Zest of ½ lemon

Optional: 1 tablespoon honey, maple syrup, or 1 Medjool date

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Instructions

Grind the Oats
Add rolled oats to the blender and pulse until finely ground.
Add Ingredients
Add frozen blueberries, banana, Greek yogurt, milk, vanilla, cinnamon, and lemon zest.
Blend Until Creamy
Blend on low, then increase speed until thick and creamy (30–60 seconds).
Adjust Sweetness
Taste and adjust with honey, maple syrup, or dates if desired.
Serve
Pour into a glass, garnish with oats or blueberries, and serve immediately.

Notes

Gluten-Free: Use certified gluten-free oats.
Dairy-Free: Swap Greek yogurt for coconut yogurt; use plant-based milk.
No Banana: Replace with ½ avocado for creaminess or a few soaked dates for sweetness.
Protein Boost: Add a scoop of vanilla protein powder, hemp hearts, or flaxseed meal.
Freezer Packs: Prep smoothie bags with oats, banana, blueberries, and cinnamon. Freeze up to 1 month; blend with milk, yogurt, and zest when ready.

Nutrition

Serving Size: 1 smoothie
Calories: 360
Sugar: 25 g
Sodium: 95 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 8 g
Protein: 20 g
Cholesterol: 10 mg

Find it online: https://www.topchoicerecipes.com/blueberry-muffin-smoothie/