I combined blueberries and avocado into a heart-healthy morning smoothie and include a simple Vegan Blueberry Smoothie option that uses pantry staples in an unexpected way.

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I never expected avocado and frozen blueberries to play so nice together, but here we are. I make this when mornings are rushed, it feels indulgent but not fake and sometimes I call it my Avocado Juice Recipe just because it sounds clever.

The texture is outrageously creamy thanks to the avocado, yet the berries keep it bright and not too heavy. People ask if it’s healthy and yeah, it ticks the Blueberry Breakfast Smoothie Healthy box more than once.

If you’re skeptical about weird combos, trust me, this one grows on you fast, like really fast.

Ingredients

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Blueberries: Tiny antioxidant bombs, offer fiber and vitamin C, mildly sweet and tart, vibrant.
Avocado: Ultra creamy source of healthy fats and fiber, makes smoothie rich and silky.
Chia seeds: Tiny gel forming seeds, pack omega 3s, fiber and some protein, slight nutty.
Almond milk: Light nutty base low calorie adds liquid and mild creaminess without dairy heaviness.
Coconut milk: Full fat coconut gives extra creaminess and richness, adds subtle tropical flavor.
Maple syrup: Natural sweetener, adds caramel notes and sugars, use less if watching carbs.
Lemon juice: Brightens flavors with acid cuts richness adds fresh tartness and vitamin C.

Ingredient Quantities

1 1/2 cups frozen blueberries (or 1 cup fresh blueberries + 1/2 cup ice)

1 ripe avocado, peeled and pitted (about 1/2 to 3/4 cup mashed)

1 cup unsweetened almond milk (240 ml)

1/4 cup full fat canned coconut milk (optional for extra creaminess)

1 tablespoon chia seeds or ground flaxseed

1 to 2 tablespoons pure maple syrup or honey, to taste (maple is paleo)

1 teaspoon fresh lemon juice to brighten the flavor

1/2 teaspoon vanilla extract (optional)

Pinch of fine sea salt

1/2 cup ice (optional, if using fresh berries)

1 scoop vanilla or unflavored protein powder (optional)

How to Make this

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1. Add 1 cup unsweetened almond milk and 1/4 cup full fat canned coconut milk (if using) to the blender first so the blades dont get stuck.

2. Scoop in 1 ripe avocado (peeled and pitted, about 1/2 to 3/4 cup mashed) and 1 1/2 cups frozen blueberries (or 1 cup fresh blueberries plus 1/2 cup ice).

3. Sprinkle in 1 tablespoon chia seeds or ground flaxseed for thickness and nutrition.

4. Add 1 to 2 tablespoons pure maple syrup or honey, 1 teaspoon fresh lemon juice, 1/2 teaspoon vanilla extract if using, and a pinch of fine sea salt.

5. If you want extra protein or creaminess toss in 1 scoop vanilla or unflavored protein powder and/or an extra 1/2 cup ice if you used fresh berries.

6. Start blending on low to combine, then crank to high and blend until ultra smooth and creamy, stopping once or twice to scrape down the sides with a spatula.

7. Taste and adjust: add more sweetener if needed, a splash more almond milk to thin, or a few more ice cubes to thicken and chill.

8. If you used whole chia seeds and want it thicker, let the smoothie sit 2 to 3 minutes so the chia plumps up, then stir or give a quick pulse in the blender.

9. Pour into a glass, garnish with a few whole blueberries or a sprinkle of chia if you like, and enjoy right away for best flavor and texture.

Equipment Needed

1. Blender (high speed if you got one)
2. Measuring cups — 1 cup and 1/4 cup for the almond and coconut milk
3. Measuring spoons — tablespoon and teaspoon for chia, lemon, vanilla, salt
4. Sharp knife and cutting board for peeling and pitting the avocado
5. Rubber or silicone spatula to scrape the sides while blending
6. Spoon or small scoop for maple syrup, chia and protein powder
7. Can opener for the canned coconut milk (if using)
8. Tall glass or travel cup for serving right away

FAQ

Can I use fresh blueberries instead of frozen? Yes, you can — use 1 cup fresh blueberries plus 1/2 cup ice (as the ingredient list shows). Fresh berries make the smoothie a bit thinner and brighter, so add less almond milk or a few more ice cubes if you want the ultra creamy texture.

My avocado isn’t ripe, what should I do? Best is to wait for it to ripen at room temp or put it in a paper bag with a banana or apple for a day to speed it up. If you need it now, you can microwave the whole avocado for 20 to 30 seconds to soften it, but that can change the flavor and texture a little.

How do I keep the smoothie from separating or getting grainy? Blend on high for 30 to 60 seconds until totally smooth, and use full fat coconut milk or more avocado for extra emulsification. If it separates after sitting, just stir or reblend for a few seconds and it’ll come back together.

Can I make this ahead or freeze it? Yes. Store in an airtight jar in the fridge and fill it nearly to the top to limit browning, use within 24 hours. For longer storage freeze in ice cube trays or freezer-safe bags and reblend from frozen.

What if I want it vegan, paleo, or lower calorie? For vegan use maple syrup instead of honey. For paleo use maple and full fat canned coconut milk (and skip almond milk if strict). To cut calories skip the coconut milk and use only unsweetened almond milk, or reduce the maple to taste.

Can I add protein powder or other mix-ins? Yep, a scoop of vanilla or unflavored protein powder blends in well and makes it more filling. You can also add spinach for greens, or a tablespoon of nut butter for richness, but those will change flavor and texture a bit.

Blueberry Avocado Smoothie (ultra Rich, Creamy, Flavorful!) Recipe Substitutions and Variations

Blueberries: swap with 1 1/2 cups frozen mixed berries or frozen cherries, or use 1 ripe banana for extra sweetness and creaminess (it will change the flavor).
Avocado: replace with 1/2 to 3/4 cup Greek yogurt or 1/2 cup silken tofu for similar creaminess and protein, or 1 medium banana if you want it sweeter.
Almond milk / canned coconut milk: use about the same amount of oat milk, cashew milk, or regular dairy milk; for extra richness try 2 tbsp cashew butter or 2 tbsp heavy cream instead of the canned coconut milk.
Maple syrup / honey: swap 1:1 with agave nectar or date syrup, blend in 1–2 medjool dates, or use 1/2 to 1 tsp liquid stevia for a low sugar option.

Pro Tips

– Start with the liquids in the blender so the blades wont get stuck, and pulse on low first then crank it up, that way you get ultra smooth texture and less chance of avocado chunks. If your blender still clogs try chopping the avocado small or adding a splash more almond milk.

– If your avocado is too firm slice it open and let it sit at room temp 10 to 15 minutes, it softens fast. You can also freeze scoops of avocado ahead of time, they keep the smoothie cold and creamy without watering it down.

– Use ground flax for a silky mouthfeel, whole chia will make it gel up, so only add whole chia if you want it thicker and can wait a couple minutes for it to plump. Pro tip: sprinkle chia on top and let it sit while you clean up then stir it in.

– To avoid protein powder clumps make a thin slurry first by mixing the powder with a few tablespoons of almond milk, then add to the blender, or add the powder last and blend very briefly. Taste after blending and tweak sweetness or lemon little by little so you dont overdo it.

Blueberry Avocado Smoothie (ultra Rich, Creamy, Flavorful!) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I combined blueberries and avocado into a heart-healthy morning smoothie and include a simple Vegan Blueberry Smoothie option that uses pantry staples in an unexpected way.

Servings

servings

Calories

318

kcal

Equipment: 1. Blender (high speed if you got one)
2. Measuring cups — 1 cup and 1/4 cup for the almond and coconut milk
3. Measuring spoons — tablespoon and teaspoon for chia, lemon, vanilla, salt
4. Sharp knife and cutting board for peeling and pitting the avocado
5. Rubber or silicone spatula to scrape the sides while blending
6. Spoon or small scoop for maple syrup, chia and protein powder
7. Can opener for the canned coconut milk (if using)
8. Tall glass or travel cup for serving right away

Ingredients

1 1/2 cups frozen blueberries (or 1 cup fresh blueberries + 1/2 cup ice)
1 ripe avocado, peeled and pitted (about 1/2 to 3/4 cup mashed)
1 cup unsweetened almond milk (240 ml)
1/4 cup full fat canned coconut milk (optional for extra creaminess)
1 tablespoon chia seeds or ground flaxseed
1 to 2 tablespoons pure maple syrup or honey, to taste (maple is paleo)
1 teaspoon fresh lemon juice to brighten the flavor
1/2 teaspoon vanilla extract (optional)
Pinch of fine sea salt
1/2 cup ice (optional, if using fresh berries)
1 scoop vanilla or unflavored protein powder (optional)

Directions

Add 1 cup unsweetened almond milk and 1/4 cup full fat canned coconut milk (if using) to the blender first so the blades dont get stuck.
Scoop in 1 ripe avocado (peeled and pitted, about 1/2 to 3/4 cup mashed) and 1 1/2 cups frozen blueberries (or 1 cup fresh blueberries plus 1/2 cup ice).
Sprinkle in 1 tablespoon chia seeds or ground flaxseed for thickness and nutrition.
Add 1 to 2 tablespoons pure maple syrup or honey, 1 teaspoon fresh lemon juice, 1/2 teaspoon vanilla extract if using, and a pinch of fine sea salt.
If you want extra protein or creaminess toss in 1 scoop vanilla or unflavored protein powder and/or an extra 1/2 cup ice if you used fresh berries.
Start blending on low to combine, then crank to high and blend until ultra smooth and creamy, stopping once or twice to scrape down the sides with a spatula.
Taste and adjust: add more sweetener if needed, a splash more almond milk to thin, or a few more ice cubes to thicken and chill.
If you used whole chia seeds and want it thicker, let the smoothie sit 2 to 3 minutes so the chia plumps up, then stir or give a quick pulse in the blender.
Pour into a glass, garnish with a few whole blueberries or a sprinkle of chia if you like, and enjoy right away for best flavor and texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.