With this muggy, hot July weather, I’m constantly waking up craving refreshing smoothies for breakfast. This one is a REAL treat. It literally tastes like a blueberry muffin. Blueberry muffins are the best (but not so much with the oven in July). This is the next best thing. The oats make this smoothie filling the way a blueberry muffin should be. And, I boosted the nutrition with flaxseed and hemp seeds for added fiber, healthy fats and protein. Because this recipe is inspired by blueberry muffins I had to add cinnamon and vanilla. Yum, yum, yum!
Blueberries, the star of this smoothie recipe, are bursting with tangy, sweet flavor and health benefits. Blueberries are at their peak in July which is actually National Blueberry Month. Who knew? This smoothie is the perfect way to enjoy this nutritious gem. Blueberries have less than 100 calories per cup while offering dietary fiber and antioxidants. There is also evidence to support that blueberries boost memory retention and coordination. Research shows that the antioxidants in blueberries enhance existing brain cell connections and improve neurocellular communication. This means blueberries can help with learning and memory. And even better, research is showing that the antioxidants in blueberries can even reverse age-related memory loss by preventing free radical damage and improving blood flow. So while the effects of aging on the body are hard to prevent, fruits and vegetables can be some of your best offense to leading a long and healthy life.
Since July is the peak for blueberry season, you can stock up or pick you own blueberries locally and then freeze to enjoy in the months ahead. Simply wash and blot them dry with paper towels then place in a single layer on a sheet pan. Freeze the blueberries until they are hard and then remove from freezer. Place the blueberries in a freezer proof resealable plastic bag and return to the freezer. Use within nine months. If you want to use the blueberries outside of this recipe and need to thaw them you can place the filled bag in a bowl of cold water for 10 minutes.
Anything this beautiful in color has to be good for you, right? It is so vibrant, I can almost hear my cells screaming THANK YOU as I gulp it down. This smoothie is very kid-friendly and I have even tried hiding greens inside it by adding 2-3 handfuls of baby spinach. It works wonderfully in this recipe if you are looking to add veggies/iron. And since blueberries are a good source of vitamin C, the iron will get absorbed well in your body. The perfect nutrition combo.
If you give it a try please rate it, comment below or tag me in a pic on social media so I can see your smoothies!
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An easy and summery way to enjoy all the yummy flavors of a blueberry muffin. This smoothie tastes like dessert and yet offers healthy fats, protein, fiber and antioxidants. It is 100% vegan, gluten-free, nut-free, refined sugar-free and raw. Because this smoothie is allergy-friendly anyone can enjoy. It has been a huge hit with my kids this summer and I’m so excited to finally share with everyone. Enjoy!
- 2 cups frozen blueberries
- 1 cup unsweetened vanilla non-dairy milk (such as almond, rice or hemp)
- ¼ cup gluten-free old fashioned oats
- 1 tablespoon hemp seeds
- 1 tablespoon ground flaxseed
- 1 teaspoon maple syrup (optional for additional sweetness)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla bean powder or ½ teaspoon pure vanilla extract
- 2 handfuls of baby spinach (optional if you are looking to increase your vegetable intake – it works great in this recipe and you cannot taste the greens)
- Place all ingredients in blender and blend until smooth and creamy. To thin out, add more milk. To thicken, add more frozen blueberries.
- Serve and enjoy immediately. Garnish with frozen blueberries and oats if desired.
- Category: Smoothie