Lemon Blueberry Smoothie Bowl (Print Version)

A refreshing blend of lemon, blueberries, and crunchy granola for a nourishing start.

# Recipe Ingredients:

→ Smoothie Base

01 - 1 cup frozen blueberries
02 - 1 medium banana, sliced and frozen
03 - 1/2 cup Greek yogurt or dairy-free alternative
04 - 1/2 cup unsweetened almond milk or milk of choice
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 1 tablespoon honey or maple syrup (optional)

→ Toppings

08 - 1/2 cup granola (gluten-free if needed)
09 - 1/4 cup fresh blueberries
10 - 1 tablespoon coconut flakes
11 - 1 tablespoon chia seeds
12 - Lemon zest for garnish

# Directions:

01 - Add frozen blueberries, frozen banana, Greek yogurt, almond milk, lemon juice, lemon zest, and honey or maple syrup to a blender.
02 - Blend all ingredients until smooth and creamy, adding more milk if necessary to achieve desired consistency.
03 - Divide the smoothie mixture evenly between two serving bowls.
04 - Top each bowl with granola, fresh blueberries, coconut flakes, chia seeds, and a sprinkle of lemon zest.
05 - Serve immediately with a spoon.

# Expert Advice:

01 -
  • It's ready in under 10 minutes but tastes like you've been fussing over breakfast all morning.
  • The tartness of lemon cuts through the richness of yogurt in a way that feels both indulgent and clean.
  • You get to eat it with a spoon, which somehow makes it feel more like dessert than breakfast.
02 -
  • If your yogurt is very cold and thick, the blender might struggle—let it sit at room temperature for five minutes beforehand.
  • The lemon zest does all the heavy lifting here; don't be shy with it, because it's what makes this taste like something special instead of just blended fruit.
03 -
  • Toast your granola in a dry pan for three minutes before serving if it's been sitting open in your pantry; it'll taste fresher and crunchier.
  • A tiny pinch of sea salt on top deepens every flavor here—trust me on this one.

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