Blueberryyogurtlowfatsmoothie Recipes

BLUEBERRY SMOOTHIE

Steps:

• Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.

BANANA-BLUEBERRY SMOOTHIE

Steps:

• In a blender, combine banana, blueberries, and yogurt.
• Blend on high speed until smooth. Pour into two glasses; serve immediately.

BLUEBERRY AND YOGURT SMOOTHIE

Steps:

• In a blender or food processor, mix blueberries, juice, yogurt and sugar 1 to 2 minutes or until smooth.Divide into three tall glasses and garnish with fresh blueberries, orange zest and fresh mint leaves if desired.

BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350 and line muffin pan with liners or spray with cooking spray.
• Whisk together dry ingredients in a large bowl and set aside.
• In a medium bowl, whisk together yogurt and egg. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
• Gently fold in fresh blueberries to the batter. Using an ice-cream scoop, divide batter evenly among 12 muffin tins.
• Bake for 15-17 minutes or until a toothpick comes out clean.

STRAWBERRY BLUEBERRY SMOOTHIE

Steps:

• Place all of the ingredients in a high powered blender in the order listed: almond milk, strawberries, blueberries, yogurt, and cinnamon. Blend until smooth.
• If you'd like a thinner smoothie, splash in a bit more milk. For a thicker smoothie, add a few handfuls of ice. Enjoy immediately, or place in an airtight jar and refrigerate for a few hours.

BLUEBERRY YOGURT MUFFINS

Steps:

• Heat oven to 375°F / 190°C.
• Prepare a 12 muffin tin with paper liners and spray with nonstick cooking spray. (I highly recommend using paper liners with blueberry muffins because blueberries that come in contact with the pan have a tendency to caramelize and stick. They are much easier to remove if baked in paper liners.)
• In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
• In a second, smaller mixing bowl, whisk together yogurt, egg, vanilla, oil, and milk.
• Pour wet ingredients over dry ingredients and stir just until no dry spots remain. (To keep the muffins light and tender, do not overmix. If using plain yogurt, the batter will be fairly thin; if using Greek yogurt, the batter may be thicker - both are fine.)
• Gently fold in blueberries.
• Scoop batter into prepared muffin tin.
• Top each muffin with rolled oats or large grain sugar, if using.
• Bake until muffins are light golden on top and a tester inserted in the middle comes out clean, 20 to 24 minutes.
• Allow muffins to cool in pan for at least 10 minutes and serve.

THE BEST BLUEBERRY YOGURT SMOOTHIE RECIPE

Steps:

• Using an immersion blender or standard blender on high speed, combine blueberries, the yogurt, frozen banana slices and berries and slowly add in enough milk until slushy. Just make sure the yogurt is just thawed and slushy.

MIXED BERRY YOGURT SMOOTHIE

Steps:

• frozen/fresh berries
• granola
• coconut flakes
• cocoa nibs
• chia/hemp seeds
• chopped almonds
• a dollop of your favorite nut butter