This smoothie tastes just like a blueberry muffin! It's the perfect summer breakfast.

Blueberry Muffin Smoothie

Recently I’ve been all about turning all of my breakfast foods blueberry muffin flavored. That’s right – not just blueberry, but blueberry muffin! I was inspired by eating blueberry muffin overnight oats (which, by the way, if you haven’t discovered yet, you should probably run out and get yourself some mason jars ASAP, because they need to be in your life), and wanted to see what else I could apply the flavor to. So what’s the difference between regular ‘ole blueberry flavor, and blueberry muffin flavor? It’s all in the lemon zest!

Of all the gadgets that occupy my kitchen drawer (I use my strong skills of maintaining organized chaos to accomplish fitting everything I own into one drawer), my microplane is by far one of the ones I find the most useful. Being able to add lemon zest really brings something simple like a smoothie or oatmeal to a whole new level. 

This smoothie tastes just like a blueberry muffin! It's the perfect summer breakfast.

After trying out this recipe for overnight oats, I decided to take muffin-flavored food to the next level: a smoothie! Well, a smoothie bowl to be precise, but you could definitely make this a regular smoothie if you want. I just happen to love eating smoothies out of a bowl, probably mostly because then you can top it with delicious things like sliced almonds, extra blueberries, more lemon zest, or coconut flakes.

This smoothie is blended up with uncooked oats as part of the base. If you’ve never added oatmeal to your smoothies before, you might be a little skeptical, but it makes this smoothie extra filling, and adds to that “muffin” taste we’re going for. I like to blend up the oats in the blender first to ensure they’re fully ground in the smoothie. Then, Greek yogurt, almond milk, frozen bananas and blueberries flavor and thicken up the smoothie. A dash of almond and vanilla extract boosts that baked-good flavor. Of course, don’t forget the lemon zest! You’ll need the zest of about half a lemon.I haven’t tried it with fresh blueberries, but I think frozen would work better here – fresh ones might make the smoothie too thin.

Besides the fact that this smoothie is so full of goodies… look at that color! Winning right there. This is my kind of purple drink. This smoothie tastes just like a blueberry muffin! It's the perfect summer breakfast.

Blueberry Muffin Smoothie

Time: 10 minutes
Yield: 1 smoothie

Ingredients:

1/3 cup rolled oats

1/2 cup Greek yogurt (I use nonfat plain – vanilla or honey flavors would also be great)

1/4 to 1/2 cup unsweetened vanilla almond milk

1/8 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 cup frozen blueberries

1/2 frozen banana

1 teaspoon lemon zest, plus more for garnish

optional toppings: chopped nuts, granola, blueberries, coconut flakes, chia seeds

Directions:

Place the rolled oats in a blender and whir around for a couple seconds (I like to do this to make sure they all get finely ground). Then add the remaining ingredients and blend until fully mixed. Start with 1/4 cup milk, and add as needed to your desired thickness (or as much as you need to get the blender going). Feel free to add in honey if you’re looking for something a little sweeter.