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Blueberry Yogurt Smoothie — Fresh homemade recipe photo

Blueberry Yogurt Smoothie

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I made this smoothie while half-asleep one morning, reaching for the wrong ingredients out of habit. I ended up with too much yogurt, not enough berries, and a spoonful of honey to balance it all. The flavor was better than my intention—creamy, tangy, just sweet enough—and that's when I realized this had earned its keep.
I've kept it in rotation ever since because the proportions are forgiving but consistent. Frozen blueberries give me the frostiness I want without watering down the milk, and a quick blend keeps everything smooth rather than grainy. A splash of vanilla at the end does more for depth than you'd expect.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverages
Cuisine: American
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Base
  • 1 cup whole milk or any milk you have on hand
  • 3/4 cup full-fat Greek yogurt
  • 2 tbsp honey or maple syrup adjusted to taste
  • 1 tsp vanilla extract
Fruit and body
  • 1 cup frozen blueberries
  • 1/2 banana sliced and frozen (optional, for extra thickness)
  • 1/3 cup ice cubes if using fresh fruit instead of frozen berries

Method
 

  1. Add the milk to your blender first — this helps protect the blades and gets everything moving smoothly from the start.
  2. Add the Greek yogurt on top of the milk so it doesn't get trapped at the bottom.
  3. Pour in the honey or maple syrup, then add the vanilla extract.
  4. Top with frozen blueberries (and banana slices if using). The heaviest ingredients should be at the very top for proper blending.
  5. Blend on high for about 45 seconds to 1 minute until completely smooth and thickened. If the mixture is too thin, add a few more ice cubes or a handful of extra frozen berries; if it's too thick, blend in another splash of milk, one tablespoon at a time.
  6. Pour immediately into glasses — this is best served right away before the ice begins to melt and water down the texture.
  7. Garnish with a small cluster of fresh blueberries on top if you have them handy, though it's not required.

Nutrition

Calories: 310kcalCarbohydrates: 48gProtein: 16gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 145mgPotassium: 520mgFiber: 5gSugar: 38gVitamin A: 8IUVitamin C: 16mgCalcium: 240mgIron: 2mg

Notes

One thing that makes this recipe work reliably: don't skip the yogurt fat percentage. Whole-milk or 2% gives a creaminess that skim leaves behind, and if I'm in a hurry I'll swap frozen banana for half the berries to thicken things without extra ice.

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