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High-Protein Blueberry Almond Smoothie

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Total Time 5 minutes
Servings: 1
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup frozen blueberries
  • 3/4 cup plain Greek yogurt
  • 1 tbsp almond butter
  • 1/2 cup low-fat milk of choice
  • 1 tsp honey
  • 1/4 tsp vanilla extract
  • A few ice cubes for extra thickness if desired
  • Optional: a small handful of fresh blueberries and a drizzle of almond butter on top to serve

Method
 

  1. Add the frozen blueberries to the blender first.
  2. Add the Greek yogurt, almond butter, milk, honey, and vanilla extract.
  3. Add ice cubes if using.
  4. Blend on high for 30–45 seconds until completely smooth and thick.
  5. Check consistency — if too thick to pour, add milk one tablespoon at a time and blend briefly.
  6. Taste and adjust — a touch more honey brightens it if needed.
  7. Pour into a tall glass.
  8. Top with a small handful of fresh blueberries and a thin drizzle of almond butter if using.
  9. Serve immediately.

Notes

Frozen blueberries cost a fraction of fresh, produce a thicker smoothie without extra ice, and are nutritionally superior to fresh blueberries that have been sitting at room temperature — they are frozen at peak ripeness. Almond butter is slightly more expensive than peanut butter but a tablespoon goes a long way in flavour and a jar lasts for many recipes. Buying Greek yogurt in a large tub and using it across smoothies, breakfasts, and sauces throughout the week is the most economical way to hit high protein targets without spending significantly on individual servings.