Blueberry Vanilla Yogurt Smoothie
This blueberry vanilla yogurt smoothie is thick, frosty, and loaded with around 44 grams of protein. Frozen blueberries blend with vanilla Greek yogurt, vanilla protein powder, and a splash of milk for a naturally sweet breakfast that comes together in two minutes.
Calories:
Equipment
- Blender
- Measuring cups
- Tall glass
Ingredients
- 1 cup frozen blueberries can add up to 1 1/2 cups blueberries for extra thick soft serve
- 1 cup vanilla Greek yogurt
- 1 to 2 scoops vanilla protein powder (1/2 cup) I used Vanilla Premier Protein with fiber
- ½ cup milk of choice plus more to thin
Instructions
- Add 1 cup frozen blueberries, 1 cup vanilla Greek yogurt, 1 to 2 scoops vanilla protein powder, and 1/2 cup milk to your blender.
- Blend on high until smooth and creamy, about 30 to 60 seconds. If it's too thick to move, drizzle in a little more milk and blend again.
- Taste and adjust. Add a drizzle of honey or maple syrup for more sweetness, or a few more frozen blueberries to thicken.
- Pour into a tall glass and drink it right away while it's cold and frosty.
Notes
- Calories: ~405–425 kcal Protein: ~38–40 g Carbs: ~58–62 g Fat: ~3–5 g Fiber: ~7–8 g
- Frozen blueberries work as both fruit and ice. If using fresh, add a handful of ice cubes or freeze the blueberries for at least 4 hours first.
- One scoop of protein powder keeps it light and fruity; two scoops makes it shake-thick and more filling.
- Always start with less milk than you think you need, then add more to reach your preferred consistency.
- Storage: Best enjoyed immediately. Store leftovers in an airtight container in the fridge for up to 24 hours and re-blend or shake before drinking.
- Nutrition values are estimates based on 1 scoop of protein powder and unsweetened almond milk; they will vary with your specific ingredients.