• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spicy Marinara Sauce
  • Subscribe
  • Recipes
  • About
  • Shop
  • Contact
  • Photography

Planted in the Kitchen

  • Breakfast
  • Appetizers & Sides
  • Salad
  • Main Dish
  • Dessert
menu icon
go to homepage
search icon
Homepage link
  • Spicy Marinara Sauce
  • Subscribe
  • Recipes
  • About
  • Shop
  • Contact
  • Photography
×

Home » Recipes » Blueberry Muffin Smoothie

Published: Dec 18, 2019 · Modified: Feb 10, 2022 by Planted in the Kitchen· This post may contain affiliate links ·

Blueberry Muffin Smoothie

Jump to Recipe Print Recipe

This sweet, plant based smoothie is perfect for a vegan breakfast on the go, a fruit-filled snack, or even a refreshing dessert!

A purple smoothie garnished with green mint, uncooked oatmeal, sitting on a blue and white striped dish towel.

This blueberry oatmeal smoothie is one of my favorite breakfast ideas for kids! They love the sweet combination of flavors and the frosty, cold consistency. You'll love all of the good ingredients that it's made with.

One thing that really sets this smoothie apart from others is the texture that comes from the oats and plant based yogurt. It has a wonderfully thick consistency that makes it extra satisfying.

If you're feeling really adventurous, you can use a popsicle kit and freeze this smoothie to make yummy blueberry muffin flavored ice pops!

Picture of small clear and white bowls filled with oats, sliced bananas, blueberries, yogurt, and almond milk.
Ingredients

Just like the name says, this is a combination of two of my favorite breakfast foods, blueberry muffins and smoothies (YUM)! It's pretty hard to go wrong when you're mixing and matching such delicious flavors.

All that it takes to make this easy meal is creamy plant-based yogurt and plant-based milk, frozen berries and bananas, and nourishing rolled oats.

Check out this article which talks about some of the best vegan yogurts if you're in need of a little inspiration.

This smoothie is naturally vegan and gluten-free, which makes it an all-around crowd pleaser. Make a large batch the next time you have guests over for breakfast or brunch and you're sure to win over their tastebuds and hearts.

I also love that this smoothie is lower in calories but tastes like a treat! If you're currently looking for some ideas for a lower calorie diet, check out this article for some tips and ideas!

Picture of a purple blueberry smoothie garnished with mint and oats.

Try one of my other easy vegan recipes next:

Sweet Potato Power Bowl with Tahini Dressing

Kale Avocado Smoothie

Watermelon Ice Pops

Blueberry Chia Seed Oats

Green Apple Smoothie

A purple/blue smoothie in a mason jar, garnished with uncooked oatmeal and a bright green sprig of mint. There are blueberries and oats in the background.

Blueberry Muffin Smoothie

Planted in the Kitchen
This light and refreshing smoothie is the perfect easy breakfast recipe that will keep you full all morning long.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Breakfast, Snack
Cuisine American
Servings 2
Calories 185 kcal

Equipment

  • High speed blender

Ingredients
  

  • 1 Banana frozen
  • 1 cup Blueberries frozen
  • ½ cup Almond Milk
  • ¼ cup Oatmeal uncooked
  • ¼ cup Plant-Based Yogurt vanilla flavored

Instructions
 

  • Combine all ingredients in your high speed blender and blend until smooth and creamy.
  • Garnish with fresh fruit, seeds, or any of your favorite toppings (optional).

Notes

You can adjust the thickness of your smoothie. If you want to make it thicker, add ½ cup ice at a time. If you want to make it less thick, add extra almond milk.
If you don't have almond milk on hand you can substitute 1 cup of any plant-based milk in it's place.
If your fruit isn't frozen in advance, you can use fresh banana and blueberries, just add 1 cup of ice to the smoothie.

Nutrition

Calories: 185kcal
Keyword Blueberry Muffin Smoothie, Vegan Blueberry Recipes, Vegan Snack Recipes
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

If you try this recipe please leave a star rating below, this helps others find my recipes.

If you snap a picture and share it on Instagram be sure to tag me @plantedinthekitchen or use #plantedinthekitchen in the caption for the chance to be shared on my story!

« Vegetable Tacos
Beet Hummus »

About Planted in the Kitchen

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

Primary Sidebar

Picture of Kelsey Riley, author of Planted in the Kitchen.

Hi, I'm Kelsey!

Welcome to Planted in the Kitchen

Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

More about me

As Seen In

Pictures of logos that Planted in the Kitchen has been featured in, Allrecipes Homemade Podcast, Thrive, Yahoo News, Plant Based News, Better Homes and Gardens, Plant Based, Vegan Food and Living, Fox News, Vegan Life.

Sign up for my email list!

Memorial Day Dishes

  • Vegan Charcuterie Board
  • Easy Guacamole Recipe
  • Rainbow Fruit Skewers
  • Vegan Pasta Salad
  • Greek Cucumber Salad
  • Mango Popsicles

Popular Posts

  • Buffalo Cauliflower Sandwich
  • San Marzano Tomato Sauce
  • Vegan Fruit Dip Recipe
  • Spicy Vegan Chicken Sandwich
  • Spicy Cashew Dressing
  • Coconut Smoothie

Footer

Back to top

© 2022 Planted in the Kitchen • Privacy Policy • Disclosure Policy • Terms & Conditions