Blueberry Spinach Smoothie, a simple fruit and leafy green smoothie with fresh or frozen spinach and blueberries and a creamy texture from a secret ingredient – avocados. Ready in 5 minutes!
Love blueberries? Love spinach? Make them into a tasty smoothie! This super simple smoothie is plant-based, has only 6 simple ingredients, and is ready in only 5 minutes.
👉 Ready to learn how to make a creamy smoothie with spinach and blueberries? Let’s do it!
🫐 Ingredients
- Spinach: a handful of spinach provides not only a deep green color, but a dose of nutrients like vitamin C, iron, and folate
- Blueberries: fresh or frozen blueberries work; frozen blueberries mean you may not need additional ice cubes
- Avocado: using avocado in smoothies means a creamy texture without dairy
- Milk: we’re using a thick plant-based milk like oat or creamy soy milk for a thicker consistency
- Flavorings: a touch of vanilla extract and a dash of ground cinnamon add flavor
- Ice Cubes: just a few ice cubes make this smoothie cold without ending up like a slushy (omit if using frozen blueberries)
- Recommended tools: high powered blender, small glasses
🎥 Recipe video
Watch me make this simple blueberry smoothie in this short video! 👇
🥣 How to make (step-by-step photos)
1️⃣ Step One: Blend smoothie ingredients
To make the smoothie, simply add the spinach, blueberries, avocado, plant-based milk, vanilla extract, and ground cinnamon with ice cubes (optional, if you want it to be cold) to a blender.
Then blend on the high setting until ingredients are smooth, about 30 seconds to 1 minute.
👉 Pro tips for the right smoothie consistency: If smoothie is too thick, add more milk. If smoothie is too thin, add more blueberries.
2️⃣ Step Two: Garnish and serve smoothie
To serve the smoothie, simply pour it from the blender into a glass and top with blueberries as a garnish. Then sip and enjoy!
💡 Ideas for serving
- As a breakfast smoothie. Drink as-is for a simple nutritious breakfast smoothie, or add a dash or protein powder for longer-lasting satiety.
- As a smoothie bowl. Pour the smoothie into bowl and top with your favorite granola, nuts or seeds, or other toppings like coconut flakes.
- As a smoothie “nice cream.” Pour smoothie into an ice cream pan and freeze for at least 4 hours, then scoop and serve as a plant-based ice cream.
🧊 How to store
- Refrigerator storage: If eating within just a couple of hours, you can store the smoothie in the refrigerator to keep it cold.
- Freezer storage: If you’re making this smoothie ahead of time, store in the freezer for up to 7 days and then remove to the refrigerator a couple of hours (or even the night before) eating to let it melt but still cold.
♻️ Sustainable kitchen tips
We’re all about sustainability here at Fork in the Road, so here are a few tips to go green (literally) when making this smoothie.
Make it during spinach and blueberry season. The best time to make this smoothie is when both blueberries and spinach are both in season, which is usually in the summer and early fall months.
Use frozen blueberries and spinach on the off season. Make this smoothie in the winter? Frozen spinach and frozen blueberries are perfect for this smoothie, and using them cold means you won’t need to add extra ice.
🥤 More spinach smoothie recipes
Want more fruity spinach smoothie recipes? Try this Strawberry Spinach Smoothie, Blackberry Spinach Smoothie, and Raspberry Spinach Smoothie.
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Blueberry Spinach Smoothie
Ingredients
- 1 cup spinach
- ½ cup blueberries, plus more for garnish
- ½ small avocado
- ½ cup plant-based milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Optional: 2-3 ice cubes
Instructions
- Blend smoothie ingredients: Add spinach, blueberries, avocado, plant-based milk, vanilla extract, and ground cinnamon with the optional ice cubes to a blender. Blend until smooth, about 30 seconds to 1 minute. If smoothie is too thick, add more milk. If smoothie is too thin, add more blueberries.
- Garnish and serve smoothie: Pour blended smoothie from the blender into a glass and top with blueberries for garnish.
Recipe Notes
- Make ahead: Make this smoothie recipe up to a week ahead of time and freeze until ready to eat.
- Leftover and storage: If eating within just a couple of hours, you can store the smoothie in the refrigerator to keep it cold. If you’re making this smoothie ahead of time, store in the freezer for up to 7 days and then remove to the refrigerator a couple of hours (or even the night before) eating to let it melt but still cold.
- Nutrition notes: This smoothie uses only plant-based ingredients, so it is suitable for vegan diets. It is also gluten free. Nutrition information is an estimate and is calculated using all ingredients listed.
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