Here’s a sweet blueberry smoothie recipe. I added lemon juice to brighten it up, and mango and almonds to give it a bit of body. Since we’re using high-performance blenders, I used almonds instead of almond milk.
1 cup water
⅓ cup almonds (raw)
1 cup blueberries (frozen)
1 cup mango (frozen)
1-2 tsp lemon juice (~¼ lemon)
Makes ~2.5 cups: two small (but satisfying) servings or one medium-large serving.
Blend on high until smooth: a little longer than usual since there are whole almonds; about 1 minute.
You could of course also use yogurt, in which case you might want to skip the lemon juice. If you want to use fresh fruit, substitute ice for the water.
If you can find them, I recommend trying “wild” (aka low bush) blueberries, because their flavor is often more intense than “cultivated” (aka high bush) blueberries. I’ve been buying them frozen at Trader Joe’s (along with frozen mango), although lately there’s been a shortage. I talked to a Trader Joe’s employee who said that in recent weeks they’ve only been getting limited quantities of wild blueberries, and they quickly sell out.
Finally, if you’re looking for other blueberry smoothie ideas, try pairing them with cinnamon. If I add blueberries to a green smoothie and it ends up tasting “too green,” it often tastes better with some cinnamon.