Blueberry Muffin Smoothies Recipe

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