Is there a more beloved baked good on this planet than the blueberry muffin?
I don’t think so. Blueberry muffins are incredibly nostalgic, right? Like chocolate chip cookies, they’re the kind of treat that you grew up baking with your mom or someone special to you. And of course we all loved getting blueberry muffins from Starbucks or other coffee shops as kids.
The thing is, I used to only think blueberry muffins were those massive, sugary things with a buttery crumble on top that you got from a cafe. I can still taste how incredibly sweet those types are. It wasn’t until this past January when I made some Paleo blueberry muffins using honey and almond flour that I realized that, yeah, you can make it super healthy and still incredibly delicious. Now I think that healthier muffins taste even better.
So I took the blueberry muffin and turned it into a healthy smoothie. The result? Breakfast, snack-time or dessert happiness.
When you take typical muffin flavours like lemon zest, orange juice, nutmeg, cinnamon, and vanilla extract, and add blueberries and almond milk, you get an amazingly sweet and nostalgic smoothie. It’s basically sugar-free and will make your typical breakfast or 3 p.m. snack just a bit more special.
I’m probably just a little bit obsessed with blueberries. They’re the best in a smoothie since they help mask the taste of spinach when you’re trying really, really hard to get into green smoothies, and they make an ordinary bowl of oatmeal that much more magical. Not that oatmeal really needs all that much help though, of course.
- 1 cup almond milk
- ½ cup blueberries
- 1 tsp lemon zest
- 1 tbsp orange juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- optional: 1 tbsp nut butter of your choice
- Blend all the ingredients together until smooth and creamy.
- Add some nut butter if you want more protein or a healthy fat source.
What’s your favourite type of muffin? Do you have any special baking memories from when you were a kid?