Blueberry Smoothie Without Yogurt
This thick, creamy, and naturally sweet blueberry smoothie gets its luscious texture from a frozen banana—no yogurt required. Made with frozen blueberries and your favorite plant-based milk, it comes together in just five minutes for a nourishing, dairy-free breakfast or snack.
Equipment
- High-speed blender - such as a Vitamix, Ninja, or NutriBullet
- Measuring cups and spoons
- Smoothie cups or glasses - for serving
- Rubber spatula - for scraping down the sides if needed
- Freezer-safe bag or container - for storing pre-frozen banana slices (optional)
- Baking sheet or plate - for freezing banana slices (optional)
- Parchment paper - for freezing banana slices (optional)
Ingredients
- 1 cup frozen blueberries - 150g
- 1 medium frozen banana - about 100g, sliced
- 1 cup unsweetened almond milk - 240ml, or oat milk, coconut milk, or soy milk
- 1 tablespoon honey or maple syrup - optional, adjust to taste; use maple syrup for vegan
- ½ teaspoon pure vanilla extract
- ½ cup ice cubes - 75g, optional for extra thickness
Instructions
- Freeze your banana in advance. Peel and slice the banana into ½-inch rounds, lay them in a single layer on a parchment-lined baking sheet, and freeze for at least 2 hours or overnight. Transfer frozen slices to a zip-top freezer bag for up to 3 months.
- Pour the plant-based milk into the blender jar first. Add the vanilla extract to the milk. For a thicker smoothie, reduce the milk to ¾ cup.
- Add the frozen blueberries and frozen banana slices to the blender on top of the liquid. If using, add the ice cubes now.
- Drizzle in the honey or maple syrup (if using). Start with ½ tablespoon and add more after blending if needed.
- Secure the lid and blend on low for 10 seconds to break up the fruit, then increase to high and blend for 30 to 60 seconds until completely smooth and creamy. Stop and scrape down the sides if needed.
- Taste and adjust consistency or sweetness. Add a splash more milk to thin or a little more sweetener if desired, and blend for another 10 seconds. Pour into a glass and serve immediately.
Notes
- Always use frozen fruit for the thickest, creamiest texture. Fresh fruit will result in a thin, watery smoothie.
- Add liquid to the blender before the frozen fruit to help the blades move efficiently and prevent motor strain.
- Use bananas with brown spots for maximum sweetness and flavor. Overripe bananas work perfectly in smoothies.
- Don't over-blend — blending too long warms up the smoothie and thins it out. Blend just until smooth and frosty.
- For a protein boost, add a scoop of vanilla protein powder, 1 tablespoon of almond butter, or 2 tablespoons of chia seeds.
- To make this smoothie a meal, pour it into a bowl and top with granola, fresh berries, and a drizzle of nut butter.
- Leftover smoothie can be stored in a sealed jar in the fridge for up to 24 hours. Shake or stir before drinking.
- For make-ahead smoothie packs, portion the frozen blueberries and banana slices into individual freezer bags. In the morning, just dump a pack into the blender with milk and blend.
- Clean your blender immediately after use to prevent the blueberry pigment from staining the jar.
- This recipe is highly customizable — swap the blueberries for mixed berries, add a handful of spinach, or use coconut milk for a tropical twist.