Cool, creamy, and ridiculously comforting! This Lemon Blueberry Muffin Smoothie uses oats to give it a subtle doughiness that pairs perfectly with the fresh and vibrant flavours of lemon and blueberry.
I am a woman obsessed.
You know those muffins I whipped up last week? The soft and tender ones made with lots of lemon, blueberries, Greek yogurt, and oh my? Yeah, those ones. I haven’t been able to get enough of them. And when I say “them,” I mostly mean the lemon + blueberry combo. A little bit sweet, a little bit sour, a whole lot of #yum.
I’m not even kidding when I say that I’ve been looking for every possible way to sneak it in to my meals and snacks. From straight up eating blueberries sprinkled with lemon juice and sugar, to slipping it into my morning bowl of oats, that combo has been rocking my socks off lately… which is why I’m totally not going to apologize for sharing another recipe featuring it today.
Oh, you beauty, you.
Friends, say hello to the Lemon Blueberry Muffin Smoothie. It’s cool, it’s creamy, it’s vibrantly fresh, and it’s oddly comforting. Say what?
See the “muffin” part of the recipe title? I didn’t just stick it on there to be cutesy. It’s there because there’s something about this smoothie that gives it a comforting doughy quality that goes beyond it simply being thick and creamy. I was going to say it’s like drinkable muffin butter, but… ew? Eating raw cookie dough is one thing, but I don’t think I’ve ever heard of anyone indulging in their love for raw muffin batter.
Either way, there is a subtly sweet doughiness about this smoothie, and it pairs perfectly with the fresh and vibrant flavours of the lemon and blueberries to create a drink that’s irresistibly delicious and satisfying.
The secret? Raw oats. I’ve been tossing oats into almost all of my smoothies for years now, and I love what they do to the texture and flavour. At the risk of sounding repetitive, I’m only going to mention the doughiness one.more.time, and only because there really is no other way to describe it. The oats add a little oomph to the smoothie that fruits alone can’t do, and they also take the edge off the sweet and tart flavours of the other ingredients. If that makes sense.
I added a spoonful of coconut flour to up the “muffin-ness” even more, but you could leave it out or sub it with some extra oats if you don’t have any flour on hand. You could also sub the blueberries with your favourite berry, or add a scoop of protein powder to give this smoothie even more staying power. The possibilities are endless.
The only thing you absolutely can’t skip out on is the lemon. It might sound like an unnecessary and bizarre extra step, but it really does take the flavour to a whole new level of oh.em.gee.
- 1/2 cup (70 g) frozen blueberries*
- 1/3 cup (30 g) uncooked rolled oats**
- 1 Tbsp (7 g) coconut flour
- 1 tsp lemon zest
- juice of half a medium lemon
- 1 Tbsp (15 ml) maple syrup or your favourite sweetener***
- 1/2 cup (120 ml) unsweetened vanilla almond milk
- Place all ingredients into any standard blender and blend until smooth. This smoothie can be made in advance and stored in the fridge for extra thickness and creaminess!
** Make sure to use certified gluten-free oats if you need this to be gluten-free.
*** You can also use honey, agave, coconut sugar, 1 or 2 Medjool dates, half a banana, etc.
Looking for more healthy dessert smoothie recipes? Try one of these!
What’s one flavour combination that makes you weak in the knees?
Oats in smoothies — have you ever tried it?
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