Bright, creamy, and simple to make, this Lemon Blueberry Avocado Smoothie blends ripe avocado, tart lemon, and sweet blueberries into a silky drink. It tastes fresh, bright, and slightly sweet, with a smooth, velvety texture and a pretty purple-green color. This smoothie works for breakfast, a snack, or a post-workout boost.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 235 kcal
- Protein: 3 g
- Carbohydrates: 29 g
- Fat: 12 g
- Fiber: 7 g
- Sugar: 19 g
- Sodium: 80 mg
Why Make This Lemon Blueberry Avocado Smoothie
This smoothie is fast, nourishing, and full of flavor. Avocado gives it a creamy, silky body without dairy. Blueberries add sweet-tart brightness and a vivid color. Lemon lifts the flavors and adds a fresh zing. It tastes fruity and smooth, with a light citrus smell and a lovely, thick mouthfeel. It’s great when you want something quick, healthy, and satisfying.
How to Make Lemon Blueberry Avocado Smoothie
This recipe uses simple steps and few ingredients. You only need a good blender. The lemon juice keeps the avocado from tasting too rich and brightens the berries. Use frozen blueberries for a cold, thick texture without too much ice.
Ingredients:
- 1 ripe avocado
- 1 cup frozen blueberries
- 1 lemon, juiced
- 1 cup spinach (optional)
- 1–2 tablespoons honey or maple syrup (to taste)
- 1 cup almond milk or any milk of choice
- Ice cubes (optional)
Directions:
Step 1: Preparation
Cut the avocado in half, remove the pit, and scoop the flesh into the blender. Juice the lemon and measure the frozen blueberries, milk, and sweetener. Rinse the spinach if using.
Step 2: Mixing
Add the frozen blueberries, lemon juice, spinach (if using), honey or maple syrup, and almond milk to the blender with the avocado. Secure the lid.
Step 3: Cooking
Blend the mixture on high until smooth and creamy. If the blender struggles, stop and scrape down the sides, then blend again. This step is just blending — no heat needed.
Step 4: Finishing
Taste the smoothie. Add more honey or maple syrup if you want it sweeter. If you prefer a colder, thicker drink, add a few ice cubes and blend again. Pour into glasses and serve.
How to Serve Lemon Blueberry Avocado Smoothie
Serve chilled in tall glasses. Garnish with a few fresh blueberries, a thin lemon slice, or a small spinach leaf for color. Pair it with whole-grain toast or a bowl of oats for a fuller breakfast. It also works as a light dessert or an on-the-go snack in a travel cup.
How to Store Lemon Blueberry Avocado Smoothie
- Short term: Keep in an airtight container in the fridge for up to 24 hours. Stir or shake before drinking. The texture may thicken; add a splash of milk to loosen.
- Freezing: Pour into ice cube trays or freezer-safe jars and freeze up to 1 month. Thaw in the fridge or blend frozen cubes with a little milk to refresh.
- Note: Avocado can darken after time, and lemon helps slow browning, but this smoothie is best the day it’s made.
Expert Tips for Perfect Lemon Blueberry Avocado Smoothie
- Use a ripe avocado for the creamiest texture. It should give slightly when pressed.
- Frozen blueberries add chill and thickness without watering down the smoothie.
- If your blender is low-powered, add the milk first, then softer items (avocado), and frozen last. Pulse to start.
- Adjust sweetness last. Lemon brightens the flavor, so taste before adding more honey.
- For a thinner consistency, add more milk. For a thicker shake, add frozen banana or more frozen berries.
- Try plain yogurt instead of milk for a tangy, protein-rich version.
Delicious Variations
- Green Boost: Add 1/2 cup extra spinach and 1/2 banana for a sweeter, greener smoothie.
- Protein Power: Add a scoop of vanilla protein powder or 2 tablespoons of Greek yogurt.
- Tropical Twist: Swap blueberries for frozen mango and use lime instead of lemon.
- Citrus Coconut: Replace almond milk with coconut milk for a tropical aroma and richer texture.
- Matcha Blue: Add 1/2 teaspoon matcha powder for gentle caffeine and a green hue.
Frequently Asked Questions
-
Can I use fresh blueberries instead of frozen?
Yes. Fresh blueberries work fine, but add a few ice cubes or use chilled milk to get a cold, thick texture. Using frozen fruit gives a creamier, colder result without as much ice. -
Can I make this smoothie dairy-free?
Yes. Use almond, oat, or soy milk. Skip yogurt unless you pick a dairy-free option. The avocado keeps it rich and creamy. -
How can I make this smoothie sweeter without honey?
Use maple syrup, agave, mashed banana, or a pitted Medjool date. Start with a small amount and taste as you go. -
Will the avocado turn brown?
Avocado can darken when exposed to air. Lemon juice slows browning. For best color and flavor, drink the smoothie soon after making. Storing in an airtight container helps too. -
Is this smoothie good for weight loss?
It can fit into a balanced diet. It offers healthy fats, fiber, and vitamins, which help with satiety. Watch portion size and added sweeteners if you are tracking calories. -
Can I add protein powder or nut butter?
Yes. Add a scoop of protein powder or a tablespoon of almond or peanut butter for extra protein and flavor. You may need a little more milk for blending. -
How long will leftovers stay good?
Keep leftovers in the fridge for up to 24 hours. Stir well before drinking. For best texture and taste, consume the same day.
Conclusion
This Lemon Blueberry Avocado Smoothie is an easy, bright, and creamy drink you can make in minutes. It balances rich avocado with sweet berries and a citrus pop from lemon. Try the recipe as written, then tweak sweetness, thickness, or add-ins to match your taste. For another take on a similar flavor combo with yogurt, see Blueberry Avocado Smoothie With Lemon & Yogurt: Blueberry Avocado Smoothie With Lemon & Yogurt. Enjoy blending — and enjoy the fresh, smooth result.
Print
Lemon Blueberry Avocado Smoothie
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A bright and creamy smoothie made with ripe avocado, tart lemon, and sweet blueberries, perfect for breakfast or a healthy snack.
Ingredients
- 1 ripe avocado
- 1 cup frozen blueberries
- 1 lemon, juiced
- 1 cup spinach (optional)
- 1–2 tablespoons honey or maple syrup (to taste)
- 1 cup almond milk or any milk of choice
- Ice cubes (optional)
Instructions
- Cut the avocado in half, remove the pit, and scoop the flesh into the blender. Juice the lemon and measure the frozen blueberries, milk, and sweetener. Rinse the spinach if using.
- Add the frozen blueberries, lemon juice, spinach (if using), honey or maple syrup, and almond milk to the blender with the avocado. Secure the lid.
- Blend the mixture on high until smooth and creamy. If the blender struggles, stop and scrape down the sides, then blend again.
- Taste the smoothie. Add more honey or maple syrup if you want it sweeter. If you prefer a colder, thicker drink, add a few ice cubes and blend again. Pour into glasses and serve.
Notes
For a thinner consistency, add more milk. Store in an airtight container in the fridge for up to 24 hours or freeze for longer storage. Use a ripe avocado for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Drink
- Method: Blending
- Cuisine: Smoothie
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 19g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
