Blueberry Smoothie Recipe

This blueberry smoothie recipe is like a grown-up take on the classic combo of PB&J, keeping things simple but effective—and highly adaptable. It starts with frozen berries and a glug of nutty tahini, which adds body, flavor, and satiating richness. We call for nut milk (almond milk is our go-to) to thin out the mix and bolster that toasty flavor, but you should feel free to use whatever dairy or nondairy alternative you keep around the house. A fresh, ripe banana gives the smoothie a creamy texture, but it also brings in sweetness. (You can use frozen banana, just remember to chop it first before sticking it in the freezer.) Want it sweeter? You can always adjust with a little honey or maple syrup—or throw in a date or two—for a boost. Finally, a dash of cinnamon and a drizzle of vanilla extract round it out.

From there, any extra add-ins are up to you: Mix in a scoop of collagen or vanilla protein powder. Get extra protein another way—and add some tang—with a dollop of Greek yogurt. Increase those healthy fats with a spoonful of hemp seeds, chia seeds, or flaxseed. Add a handful of spinach or kale for a green smoothie that’s not really all that green. Love a frothy breakfast smoothie? Add in a handful of ice cubes.

Be sure to stir your tahini well before adding it into the blender; some brands will separate and all of the oils will rise to the top. Or if you’re fresh out of tahini or don’t care for it, almond butter (or any nut butter, for that matter) makes a great substitute. And if you see wild blueberries in your freezer aisle, grab those since they’re likely to have more concentrated flavor than the regular guys—or swap them out for raspberries or blackberries if you want to change it up.