Lemon Blueberry Smoothie Bowl (Printable Version)

A fresh blend of lemon, blueberries, and granola creates a tasty, nourishing morning boost.

# What You Need:

01 - 1 cup frozen blueberries

02 - 1 large frozen banana, sliced

03 - 1/2 cup plain Greek yogurt or dairy-free alternative

04 - 1/2 cup unsweetened almond milk or milk of choice

05 - 2 tablespoons fresh lemon juice

06 - 1 teaspoon finely grated lemon zest

07 - 1 tablespoon honey or maple syrup (optional)

08 - 1/2 cup granola (gluten-free if desired)

09 - 1/4 cup fresh blueberries

10 - 1 tablespoon unsweetened coconut flakes

11 - 1 teaspoon chia seeds

12 - Lemon zest, for garnish (optional)

01 - Add frozen blueberries, frozen banana, Greek yogurt, almond milk, lemon juice, lemon zest, and optional honey or maple syrup to a blender.

02 - Blend until smooth and creamy, scraping sides as needed to ensure a thick, spoonable texture.

03 - Spoon the smoothie evenly into two serving bowls.

04 - Top each bowl with granola, fresh blueberries, coconut flakes, chia seeds, and optional lemon zest.

05 - Enjoy immediately for best texture and freshness.

01 -

It tastes like summer in a bowl, even when it's freezing outside.
You can make it in the time it takes to pour coffee, which means no excuses on rushed mornings.
That first spoonful—creamy, then crunchy—is genuinely addictive.

02 -

The texture is everything—if your smoothie is too thin, you're eating soup; if it's too thick, add milk one tablespoon at a time until it's right.
Lemon juice can curdle yogurt if you're not careful, so blend everything together rather than adding juice at the end.
Granola on top gets soggy within five minutes, so either add it right before serving or keep it separate until the last moment.

03 -

A microplane zester makes lemon zest almost fluffy—it's worth the small investment if you use zest often.
If your blender struggles, add milk first, then frozen fruit; the liquid helps everything blend more smoothly without adding extra milk.