Smoothies are great for breakfast, brunch or a healthy snack. This Blueberry Smoothie is delicious and full of nutrition for you.
This smoothie is so easy to make and you will only need three ingredients (one being water!). It is a nice refreshing smoothie packed with nutrition. That is why I love making this smoothie.
I love fresh blueberries in the summer months. I usually try to get out blueberry picking with my family so we can bake with them, make jam or just to eat them!
We also love to freeze blueberries. Frozen blueberries are great for making smoothies so we try to pick extra just for freezing so we can have them in the middle of the winter when we are dreaming of warm sunny days!
You need to use frozen blueberries for this smoothie recipe. If you use fresh berries, it will be thin and turn out more like juice than a smoothie.
Why this recipe works:
This smoothie is made of just three ingredients…blueberries, juice of one lemon and water. Just three simple ingredients in this smoothie.
Blueberries and Lemons are full of health benefits. Blueberries are high in fiber, vitamin C and antioxidents. Lemons are also packed with Vitamin C.
It’s kid friendly!
Smoothies are great for anytime of the day. Some like them for breakfast. Some for an afternoon pick me up or healthy snack. My family usually has them in the afternoon for a healthy snack. We love to make them with just fruit…nice and light. We don’t usually add milk or yogurt to our smoothies.
Here is how to make this Blueberry Smoothie:
Pour the water into your blender, like this Ninja Master Prep Blender.
Rinse and measure out the frozen blueberries. Slice your lemon in half.
Place the blueberries into your blender. Squeeze the lemon juice over the frozen blueberries in the blender.
Blend until smooth. Serve immediately.
Why use frozen blueberries over fresh blueberries?
By using frozen blueberries they will chill the smoothie for you without having to add ice. Adding ice can sometimes lessen the delicious flavor of the fruit. Frozen berries also thicken the smoothie.
Tips for freezing blueberries:
When to rinse the blueberries? Some people prefer to rinse the berries before freezing and some prefer afterwards. I have done it both ways and they work out fine either way. When rinsing them, gently run them under warm water and place them on a paper towel to dry.
Cover your baking sheet with parchment paper. Place the blueberries in a single layer on your baking sheet and place in the freezer.
Once they are all frozen, toss them into a freezer bag or container and seal tightly. This way the blueberries will not clump together when freezing them.
It is a good idea to label your freezer bag or container so that you know what is in there and when you froze them. Also a good idea to label if they have been rinsed or not so you know when you take them out to use them later.
Pour the water in first…then the frozen berries. The berries will mix in better that way and will also be easier on your blender.
This recipe makes about 2 1/2 cups.
If any extra, keep chilled in your refrigerator for up to 2 days.
Looking for more smoothie recipes?
How about this one for Berry Banana Smoothie Bowl? Have you tried making a smoothie bowl yet? They are fun to make!
Did you make this recipe? If so, please leave a comment and rate it below! Thanks very much!
This delicious smoothie is made up of only three simple ingredients. Perfect as a light breakfast or a healthy afternoon snack.
- 1 cup water
- 2 cups frozen blueberries
- juice of one lemon
- 1 tablespoon ground flax seed, optional
Pour the water into your blender.
Add in the frozen blueberries and flax seed (flax seed is optional)
Squeeze the juice of the lemon into your blender.
Blend until smooth and serve.
Keep any extra smoothie in the refrigerator for up to 2 days.
Place the water in the blender first, then the blueberries. This will help the frozen berries mix together better.
It is best to use frozen blueberries. If you use fresh berries, it will turn out thin and more like juice.
This recipe makes about 2 1/2 cups.
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Update Note: This recipe was originally posted in 2018, but was published again in 2019 to include step by step directions and new photos.