Blackberry Smoothie
A creamy, nutrient-packed blackberry smoothie that combines sweet-tart berries with banana, Greek yogurt, and almond milk for a satisfying, antioxidant-rich drink.
Equipment
- High-powered blender - Vitamix, Ninja, or similar for smooth consistency
- Measuring cups and spoons
- Spatula or blender tamper - For scraping down sides
- Large glasses or mason jars - For serving
- Fine-mesh strainer - Optional - for seed-free result
- Airtight freezer bags or containers - For smoothie prep packs (optional)
Ingredients
- 1 cup blackberries - 150g, fresh or frozen
- 1 medium banana - about 120g, ripe with brown spots, fresh or frozen
- 0.5 cup plain Greek yogurt - 120g, full-fat or low-fat
- 0.75 cup unsweetened almond milk - 180ml, or any milk of your choice
- 1 tablespoon honey - 21g, adjust to taste
- 0.5 teaspoon vanilla extract - optional
- 0.5 cup ice cubes - 75g, skip if using frozen fruit
For Serving
- Fresh blackberries - for garnish (optional)
- Banana slices - for garnish (optional)
Instructions
- If using fresh blackberries, rinse thoroughly and pat dry. Remove any stems or leaves. If using frozen, measure directly from freezer without thawing.
- Peel the banana and break into 3-4 chunks for even blending.
- Add almond milk to the blender first, then yogurt, blackberries, banana, honey, and vanilla. Add ice last if using fresh fruit.
- Blend on low for 10 seconds, then increase to high and blend 45-60 seconds until completely smooth. Scrape down sides if needed.
- Taste the smoothie and adjust sweetness, thickness, or consistency with additional honey, almond milk, or frozen fruit as desired.
- Pour into glasses and garnish with fresh blackberries or banana slices if desired. Serve immediately for best flavor and texture.
Notes
- Ripe banana is key: Use a banana with brown spots for natural sweetness and to reduce the amount of honey needed.
- Frozen fruit = better texture: Using frozen blackberries or a frozen banana creates a thicker, colder smoothie without diluting flavor like ice can.
- Layer correctly: Always add liquid first (almond milk), then yogurt, then fruit, and ice last to protect your blender and ensure smoother blending.
- Don't over-blend: Stop once smooth and uniform; over-blending can warm the mixture and make it thinner.
- Seed-free option: If you prefer a completely smooth texture, pour the finished smoothie through a fine mesh strainer into your glass.
- Make it vegan: Replace Greek yogurt with coconut or almond yogurt, and swap honey for maple syrup.
- Boost the protein: Add 1 scoop of vanilla protein powder and reduce the honey by half for a post-workout meal.
- Storage: Store leftovers in a sealed jar in the fridge for up to 24 hours. Shake or blend before drinking as it may separate.
- Freezer packs: Pre-portion blackberries and banana chunks in freezer bags for up to 3 months. Blend from frozen with yogurt and milk.
- Add greens: Toss in a handful of fresh spinach for extra iron and nutrients without affecting the flavor.