Blueberry Banana Smoothie (Creamy & Filling)

This blueberry banana smoothie is creamy, naturally sweet, and made without a blender full of ice. Frozen banana, Greek yogurt, almond butter, flaxseed, and vanilla turn simple berries into a satisfying breakfast or afternoon snack.

Frozen banana is the secret to a thick, creamy blueberry banana smoothie that doesn't taste watered down from ice. I recently gave this recipe an upgrade with Greek yogurt, almond butter, ground flaxseed, and vanilla, which make it creamier and more flavorful. It's naturally sweet with a little tang, nuttiness, and enough substance to make it feel like an actual breakfast.

It comes together in five minutes with ingredients I usually keep on hand, and it's easy to adjust depending on how thick you like your smoothies. Use frozen blueberries for an extra-frosty texture, or fresh blueberries when they are in season.

Jump to:

• ⭐️ Why You'll Love This Banana Blueberry Smoothie
• 🍌 Ingredient Notes
• 🥄 How To Make a Blueberry Banana Smoothie
• ⏲ Tips For a Thick, Creamy Smoothie
• Smoothie Variations
• Storage
• More Breakfast Recipes
• Blueberry Banana Smoothie Recipe

⭐️ Why You'll Love This Banana Blueberry Smoothie

• Thick and creamy without relying on a blender full of ice
• Naturally sweet from banana and blueberries, with no added sweetener needed when using unsweetened almond milk and plain Greek yogurt
• Greek yogurt, almond butter, and ground flaxseed make it more substantial than a fruit-only smoothie

🍌 Ingredient Notes

• Frozen banana: The key to a thick, creamy texture without dilution from ice. Use a ripe banana that has been peeled, sliced, and frozen.
• Blueberries: Fresh or frozen both work. Frozen blueberries make the smoothie frostier; fresh blueberries give it a slightly looser consistency.
• Plain Greek yogurt: Adds tang and creaminess. Use plain rather than vanilla so you control the sweetness and flavor with the vanilla extract.
• Unsweetened almond milk: Keeps the smoothie pourable without making it overly sweet. Any milk works, but almond milk complements the almond butter especially well.
• Almond butter: Adds a subtle toasted-almond flavor and richer texture. Stir natural almond butter well before measuring.
• Ground flaxseed: Use ground flaxseed or flax meal, rather than whole flaxseeds, for the smoothest texture. Use it to make my creamy flaxseed pudding!
• Vanilla extract: A small amount rounds out the blueberry flavor and makes the smoothie taste less one-note.

🥄 How To Make a Blueberry Banana Smoothie

Add the almond milk, Greek yogurt, almond butter, vanilla, ground flaxseed, blueberries, and frozen banana to a high-speed blender.

Blend until smooth and creamy, stopping to scrape down the sides or adding a splash more milk as needed.

⏲ Tips For a Thick, Creamy Smoothie

• Use a frozen ripe banana, not ice, for the best texture. Ice can make smoothies taste watery and mute the blueberry flavor.
• Start with the smaller amount of almond milk, then add more only as needed.
• Add liquids first, followed by yogurt and almond butter, then the frozen fruit.
• A standard blender may need a pause or two to scrape down the sides; a high-speed blender should handle it quickly.

Smoothie Variations

• Dairy-free: Use a thick, unsweetened dairy-free Greek-style yogurt.
• Different nut butter: Peanut butter or cashew butter both work, though almond butter keeps the flavor especially cohesive.
• Green smoothie: Add a small handful of spinach. It will change the color, but the blueberry-banana flavor will still come through.

Storage

This smoothie is best immediately after blending. Refrigerate leftovers in a sealed jar for up to 24 hours, then shake well or briefly re-blend before drinking.

More Breakfast Recipes

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