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Two glasses of purple blueberry almond smoothie with blueberries on top
BreakfastSnackVegetarianGluten-free

Blueberry Almond Smoothie

Thick, creamy and deeply purple: blueberries, almond butter, banana and Greek yogurt. 17g protein and 311mg calcium — the 5-minute breakfast that tastes like dessert.

17g Protein311mg Calcium5g Fiber103mg Magnesium
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Prep5 min
Cook0 min
Calories385 kcal
Serves2

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-17

Ingredients

2 servings

Instructions

4 steps · about 5 minutes total

  1. Load the blender

    Add milk first, then yogurt, banana, blueberries, almond butter, chia and ice. Liquids first, frozen things last — the blades will thank you.

  2. Blend until velvety

    Blend on high 60 seconds until completely smooth and thick. Almond butter needs the full minute to emulsify; under-blended it stays gritty.

  3. Taste and adjust

    Taste — the banana usually sweetens enough, but add the honey if your berries are tart. Too thick? A splash of milk. Too thin? A few more frozen berries and re-blend.

  4. Pour and serve

    Pour into glasses and drink immediately, or refrigerate up to 24 hours (shake well before drinking — the chia settles).

Why this helps

Antioxidants with staying power

Blueberries bring the anthocyanins they are famous for, but the real trick is the architecture: 17g of protein from yogurt and almond butter plus fiber from berries and chia means this actually keeps you full — unlike the fruit-and-ice smoothies that leave you hungry by 10am. 311mg of calcium is the quiet bonus.

All about ProteinAll about CalciumAll about FiberAll about Magnesium

Nutrition facts

per serving · % DV
  • Calories 385 kcal19%
  • Protein 17g34%
  • Total Carbohydrate 43g16%
  • Dietary Fiber 5g18%
  • Total Sugars 17g34%
  • Total Fat 18g23%
  • Sodium 79mg3%

Vitamins & minerals

  • Iron 1.4mg8%
  • Calcium 311mg24%
  • Magnesium 103mg25%
  • Potassium 730mg16%
  • Vitamin C 13mg14%
  • Vitamin B12 0.8mcg33%
  • Zinc 1.9mg17%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 2).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

Fresh or frozen blueberries?
Frozen, for smoothies — they make it thick and frosty without watering it down with ice. Buy them frozen; they are picked ripe and often cheaper.
Can I use peanut butter instead?
Yes, one-for-one. The flavor is bolder and nuttier; the nutrition is nearly identical. Use natural, no-added-sugar versions.
Is it OK for kids?
Great for kids — it tastes like a milkshake. For under-5s, skip the honey and make sure the chia is fully blended smooth.
Can I make it dairy-free?
Use a thick plant yogurt and oat or almond milk. Add a tablespoon of hemp seeds to replace some of the lost protein.
Why almond butter and not whole almonds?
The butter emulsifies into the smoothie; whole almonds stay gritty no matter how long you blend. Same nutrition, far better texture.
Can I prep smoothie packs?
Yes — portion the blueberries, banana and chia into freezer bags. In the morning, dump into the blender with the yogurt, milk and almond butter.
Do blueberries really do anything?
They are among the most antioxidant-dense common fruits (anthocyanins, the purple pigments). One well-supported habit, not a miracle — but a tasty one.
Too thick / too thin?
Too thick: add milk a splash at a time. Too thin: add a few more frozen berries or half a banana and re-blend.

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