Blueberry Breakfast Smoothie
Mid-summer blueberries are available in abundance right now, and I’ve been adding them to muffins, salads, pies, and even have plans to preserve a pint or two in jam before the season swiftly changes and they disappear for another year.
One of my favourite uses for these purple-hued berries is to add them to our morning smoothies. Lately, we’ve been slurping them for lunch and snack time, too, because it’s been so hot outside. Not too mention, you can pack a good amount of flavour and nutrition in one of these simple sips.
Inspired by the fantastic new book Smoothie-licious, I’ve stepped up my blended drink game lately now that I know the foolproof formula for making a lip-smacking smoothie. According to the author, Jenna Helwig, you need to begin with a base (the liquid), to which you add: fruit (fresh), velvet (bananas, avocado, tofu, soaked chia), and frost (frozen fruit, not ice, as it waters down the drink). A boost of extra flavour can come in the form of a vegetable (not always necessary but it’s the ingredient that makes a smoothie versatile), a flavour kick (vanilla, cocoa powder), and a touch of sweet (honey, maple syrup, etc.).
Lately, I’ve been making a version of the blueberry pancake smoothie from the book. It’s a healthy alternative to a stack of buttermilk and berry-infused pancakes with a hint of tang from the yogurt and a touch of sweet from the blueberries and maple syrup. I tossed in some oats and flaxseed for extra filling fibre and lemon zest for added brightness.
Babies over 12 months of age should delight in sipping ones of these and they are definitely toddler-friendly. You could also pour the mixture into popsicle molds for a heart-healthy frozen treat.
Blueberry Breakfast Smoothie
Makes 2 regular or 4 small smoothies
You’ll Need:
- 1 cup milk
- 2/3 cup plain Greek yogurt
- 1 ¼ cups frozen blueberries
- ¼ cup rolled oats
- 1 Tbsp flax seed
- 1 tsp vanilla extract
- 2 Tbsp pure maple syrup
- Zest of 1 small lemon
Prep and Cook:
- Place all of the ingredients in a blender, beginning with the milk.
- Cover and blend for 30-40 seconds, or until completely smooth.
- Taste for sweetness and add an additional tablespoon of maple syrup, if desired. Pour into glasses and serve.
