Blueberry Muffin Protein Smoothie - A Cozy, High-Protein Breakfast in a Glass

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Prep Time 5

Total Time 5

Servings: 2 servings

Frozen blueberries (1 cup) – wild blueberries taste extra vibrant and blend smoothly.
Banana (1 small, preferably frozen) – for creaminess and natural sweetness.
Rolled oats (1/4 cup) – gives that muffin-like body and fiber.
Vanilla protein powder (1 scoop) – whey, pea, or a blend; choose unsweetened if you prefer to control sweetness.
Unsweetened almond milk (1 to 1 1/4 cups) – or any milk you like.
Greek yogurt (1/3 cup) – adds protein and a creamy texture; use dairy-free yogurt if needed.
Almond butter (1 tablespoon) – adds richness and helps with fullness; swap sunflower seed butter if nut-free.
Ground cinnamon (1/2 teaspoon) – key for that muffin flavor.
Vanilla extract (1/2 teaspoon) – rounds out the bakery vibe.
Chia seeds or flaxseed meal (1 tablespoon, optional) – for extra fiber and omega-3s.
Maple syrup or honey (1–2 teaspoons, optional) – only if you want it a bit sweeter.
Ice (a handful, optional) – for a thicker, milkshake-like texture.

Start with the liquids. Add almond milk and vanilla extract to the blender. Liquids at the bottom help everything blend smoothly.
Add the creamy base. Spoon in Greek yogurt and almond butter. These give body and a satisfying, muffin-like richness.
Toss in the dry ingredients. Add oats, protein powder, cinnamon, and chia or flax if you’re using them.
Finish with the fruit. Add frozen blueberries and the banana on top. This layering helps prevent the powder from sticking to the sides.
Blend until silky. Start low, then move to high for 45–60 seconds. Scrape the sides if needed. If it’s too thick, splash in more milk. Too thin? Add a few ice cubes or an extra tablespoon of oats.
Taste and adjust. If you want more sweetness, add a teaspoon of maple syrup or honey and blend again for a few seconds.
Serve right away. Pour into a tall glass, sprinkle a pinch of cinnamon or oats on top if you like, and enjoy.