Blueberry Muffin Smoothies Recipe | Molly Yeh
For the Smoothie
- 1/4 cup (22 grams) old-fashioned oats
- 1 1/2 cups (210 grams) frozen wild blueberries
- 2 ounces (57 grams/big handful) baby spinach
- 1 1/2 cups (360 grams) cold whole milk (dairy or dairy-free)
- 1/4 cup (60 grams) full-fat plain Greek yogurt
- 1/4 cup (60 grams) speculoos cookie butter, or nut butter
- 1 to 2 tablespoons (13 to 27 grams) light brown sugar
- 1/8 teaspoon ground cinnamon
- 2 teaspoons (11 grams) freshly squeezed lemon juice
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- Mini blueberry muffins, for garnish (recipe follows)
For the Mini Blueberry Muffins
- 3/4 cup (105 grams) frozen or fresh wild blueberries
- 1 tablespoon all-purpose flour, plus 1 1/4 cups (165 grams)
- 2 tablespoons hemp seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated lemon zest
- 1/2 cup (120 grams) buttermilk, at room temperature
- 3 tablespoons (42 grams) unsalted butter, melted and cooled
- 3 tablespoons (38 grams) neutral oil
- 2 tablespoons (25 grams) turbinado sugar
