Strawberry Banana Blueberry Smoothie
This vibrant smoothie is a triple-fruit powerhouse that comes together in about five minutes. It uses frozen fruit for a thick, frosty texture, Greek yogurt for creaminess and protein, and a touch of honey for sweetness, creating a deliciously indulgent treat that is actually packed with nutrients.
Equipment
- High-speed blender - A Vitamix or NutriBullet works great
- Measuring cups and spoons
- Smoothie cups or glasses - For serving
- Rubber spatula - For scraping down the sides if needed
- Immersion blender with a tall container - Optional, for a thicker smoothie bowl-style result
Ingredients
- 1 cup frozen strawberries - 150g
- 1 medium ripe banana - fresh or frozen, sliced
- 1/2 cup frozen blueberries - 75g
- 1/2 cup plain Greek yogurt - 120g, full-fat or low-fat; use coconut yogurt or silken tofu for vegan version
- 1/2 cup milk of your choice - 120ml, dairy, almond, oat, or coconut milk
- 1 tablespoon honey or maple syrup - optional, adjust to taste; use maple syrup for vegan version
- 1/2 teaspoon vanilla extract - optional, adds depth
- Fresh strawberries - optional, for topping
- Fresh blueberries - optional, for topping
- Banana slices - optional, for topping
- Granola - optional, for topping smoothie bowl
- Lemon juice - optional, for balancing sweetness
Optional Add-ins
- 1 scoop Vanilla or unflavored protein powder - for high-protein version
- 1 tablespoon Almond butter or peanut butter - for nut butter boost
- 1 tablespoon Chia seeds or ground flaxseed - for extra fiber and omega-3s
- 1 handful Fresh baby spinach - for a green smoothie variation
Instructions
- Add all frozen fruit (strawberries, blueberries, and banana) to the blender.
- Add the Greek yogurt, milk of your choice, honey or maple syrup (if using), and vanilla extract.
- Add any optional extras such as protein powder, chia seeds, or nut butter.
- Secure the lid tightly and blend on low for 10 seconds, then increase to high for 30-60 seconds until completely smooth and creamy.
- Stop and scrape down the sides if needed, or add a little more milk to help it blend.
- Taste the smoothie and adjust sweetness with more honey or a squeeze of lemon juice if desired.
- Pour immediately into a glass or bowl and serve with toppings like fresh fruit, granola, or a drizzle of honey.
Notes
- Use frozen fruit for a thick, frosty texture. Fresh fruit will work but you'll need to add a handful of ice to compensate for the thinner texture.
- Freeze your banana in advance. This is the single best upgrade you can make for creaminess. Peel and slice ripe bananas before freezing.
- Use ripe fruit. Bananas with brown spots are sweeter and more flavorful. Ripeness matters for both fresh and frozen fruit.
- Layer properly for smooth blending. Always add liquids first, then soft ingredients, with frozen items on top. This helps the blender circulate ingredients from the bottom up.
- For a vegan version, replace the Greek yogurt with coconut yogurt or silken tofu, and use a plant-based milk like almond or oat. Replace the honey with maple syrup or agave.
- To make a smoothie bowl, reduce the amount of milk slightly to achieve a thicker consistency. Pour into a bowl and top with granola, fresh fruit, coconut flakes, and chia seeds.
- For a high-protein boost, add 1 scoop of vanilla or unflavored protein powder along with the other ingredients. This is great for a post-workout recovery drink.
- Storage: Leftover smoothie can be refrigerated in an airtight jar for up to 24 hours. Shake well or re-blend before drinking as it will separate.
- Make smoothie prep packs: Portion the fruit and any dry add-ins into a zip-lock freezer bag. When ready to blend, dump the pack into the blender and add the liquid and yogurt. These packs last up to 3 months in the freezer.
- Turn leftovers into popsicles: Pour leftover smoothie into popsicle molds and freeze for 4 to 6 hours. These make incredible homemade popsicles.