Meat-Free Fuel American vegetarian pescatarian high-protein shellfish-free

Blueberry Lemon Greek Yogurt Smoothie

Blended blueberries, bright lemon, and Greek yogurt into a probiotic-rich low-FODMAP American breakfast smoothie.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

385 Calories

22g Protein

11g Fat

48g Carbs

28g Sugar

8g Fiber

95mg Sodium

10mg Chol

Ingredients

For 2 servings

fresh or frozen blueberries 300g (10.6 oz)

lactose-free plain Greek yogurt 400g (14.1 oz)

lactose-free milk 500ml (2 cups)

chia seeds 30g (1.1 oz)

ground flaxseed 30g (1.1 oz)

medium lemons 2

lemon juice 2 tbsp

vanilla extract 1 tsp

ice cubes 8

Instructions

Prep

Zest both lemons and measure 2 tbsp juice. Gather 300g blueberries, 400g Greek yogurt, 500ml lactose-free milk, 30g chia seeds, 30g ground flaxseed, 1 tsp vanilla extract, and 8–10 ice cubes if using fresh blueberries.

Blend

Divide ingredients equally between two batches. Add half the blueberries, 200g Greek yogurt, 250ml milk, 15g chia seeds, 15g ground flaxseed, half the lemon zest, 1 tbsp lemon juice, and 0.5 tsp vanilla extract to blender with 4–5 ice cubes if using fresh blueberries. Blend on high speed 60–90 seconds until completely smooth and frothy with no visible seeds or berry chunks. Pour into a tall glass. Repeat with remaining ingredients for the second smoothie.

Finish and plate

Check consistency of each smoothie; add a splash more milk if too thick and blend 10 seconds more. Serve immediately while frothy and cold.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.