This blueberry smoothie is one that I make over and over again. It is so simple too with only four ingredients, and I love to enjoy it as a snack or a quick breakfast that I can drink on-the-go. It also happens to be vegan, gluten free and dairy free.
Add almond milk, banana, pumpkin seeds and frozen blueberries to the blender.
Blend on low for 15 seconds or so, and then ramp up to medium high until mixture is smooth. If your blender has a smoothie setting, that will work! Just be sure and double check it afterward to make sure any chunks were fully blended.
Optional: garnish with blueberries, pumpkin seeds and/or thin banana slices.
Serve and enjoy!
Any type of milk will work in this recipe. Almond milk tastes best, in my opinion.
Be sure you use raw, shelled, unsalted pumpkin seeds.
Nutritional information is approximate and was calculated using s recipe nutrition label generator.
Note: If you change up and use all frozen fruit, it will affect the texture and make it much thicker. You can add more almond milk, but I have found that adding too much of this waters down the taste. So I would recommend making it as written for perfect texture and taste. 🤓
If your blender is having trouble with this recipe as written, you can always turn it off, remove the lid, add another splash of almond milk and re-blend. If you are using a high powered blender, such as a Vitamix or Blendtec, you should not have any issues.
One serving of this recipe fits perfectly into a pint mason jar. Save in the refrigerator, and enjoy within 24 hours. Shake it up (with lid on tight) to re-mix ingredients that may have settled.