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Blueberry Spinach Smoothie

A quick, nutrient-packed smoothie made with blueberries, spinach, and Greek yogurt for a delicious breakfast or post-workout refuel.
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 serving

Ingredients

Main ingredients

  • 1 cup fresh blueberries Substitute frozen for a colder, thicker texture
  • 1 medium banana Ripe for sweetness; frozen makes it creamier
  • 1 cup spinach Baby spinach blends more easily
  • 1 cup Greek yogurt Use plain or vanilla; for dairy-free, try coconut yogurt
  • 1 tablespoon chia seeds Or ground flaxseed
  • 1 cup almond milk Or any milk of choice — dairy, oat, soy
  • to taste honey or maple syrup Optional

Instructions

Preparation

  • Add the blueberries, banana, and spinach to your blender first — this helps produce a smooth puree.
  • Spoon in the Greek yogurt and sprinkle the chia seeds over the top.
  • Pour in the almond milk (start with 3/4 cup if you prefer a thicker smoothie, then add more as needed).
  • Blend on high for 30–60 seconds, stopping to scrape down the sides once if needed. Blend until completely smooth and creamy.
  • Taste and add honey or maple syrup a little at a time if you want extra sweetness. Blend briefly to combine.
  • Pour into a glass and enjoy immediately — or transfer to a travel cup if you’re on the go.

Notes

Serve this smoothie in a tall glass with a sprinkle of chia seeds or a few whole blueberries on top for contrast. For storage, refrigerate in an airtight container for up to 24 hours or freeze in ice cube trays for up to 2 months.